Chicken and mustard hot pot

Chicken and mustard hot pot

This hotpot from Eat Well for Less? is an easy way to use up roast chicken leftovers, including gravy, vegetables and roast potatoes.

Watch the video for three ways to use up leftover roast chicken. Get the Chinese chicken and sweetcorn noodle soup recipe here or find the spiced chicken fajitas recipe here.



  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Put the chicken, carrots, roasted onion, button mushrooms and parsley in a small ovenproof dish. Add the grainy mustard and chicken gravy and stir really well until everything is coated in mustard gravy.

  3. Layer the potatoes over the top and bake for 20 minutes until golden-brown and bubbling.

Recipe Tips

You can use any leftover green veg, such as broccoli, shredded cabbage, or leeks. You could also add a handful of frozen peas.