Use leftover roast chicken, gravy, vegetables, and roast potatoes to make this easy and tasty hotpot.
Ingredients
125 g leftover roast chicken, torn into strips (use dark meat if possible)
160 g cooked carrots, roughly chopped
1 roasted onion, thickly sliced
160 g button mushrooms, halved
1 tsp chopped flat-leaf parsley
1 tbsp grainy mustard
200 ml leftover chicken gravy
300 g leftover roast potatoes, thickly sliced
Method:
Preheat the oven to 200°C (180°C fan)/Gas 6.
In a small ovenproof dish, combine chicken, carrots, roasted onion, mushrooms, and parsley.
Add grainy mustard and chicken gravy. Mix well so everything is coated.
Layer the potatoes on top.
Bake for 20 minutes until the top is golden-brown and bubbling.
Nutritional Info (per serving): 484 kcal, 25 g protein, 52 g carbs (11 g sugars), 18 g fat (3.2 g saturates), 9.3 g fibre, 1.4 g salt.