Dinner

Chicken, Bacon and Leek Hotpot

Name: Chicken, Bacon and Leek Hotpot
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 280 g Chicken thigh, skinless and boneless; 60 g Bacon medallions; 200 g Leek; 150 g Mushrooms; 350 g Potato; 400 ml Chicken stock; 100 ml Semi-skimmed milk; 8 g Butter; 10 g Plain flour; 1 tsp, about 6 g Dijon mustard; A few sprigs Fresh thyme; Plenty Black pepper

Chicken thigh, bacon medallions, leek and mushrooms in a mustard sauce under a lid of sliced potato that goes crisp on top. 44 g of protein for 460 kcal a serving.

Calories: 460kcal
Protein: 44g
Fat: 12g
Carbs: 42g

Per serving, makes 2. 25 minutes of work, then an hour in the oven. Published 8 September 2026.

Allergens

Gluten
Milk
Celery
Mustard

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chicken thigh, skinless and boneless280 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Bacon medallions60 g
Medallions are the back bacon with the fat cut off, at 2.5% fat against 20% for streaky. Three rashers. Weighed raw. Back bacon with the fat on is about double.
Leek200 g
Mushrooms150 g
Potato350 g
Sliced 3 mm thick on a mandoline or with a steady hand. Thick slices stay hard. Raw, peeled weight.
Chicken stock400 ml
Made up from a cube or a pot.
Semi-skimmed milk100 ml
Butter8 g
Plain flour10 g
Dijon mustard1 tsp, about 6 g
Fresh thymeA few sprigs
Black pepperPlenty

Method

Heat the oven to 190°C. Fry the chopped bacon in a dry ovenproof pan for three minutes until it colours, then the chicken in chunks for five minutes.
Add the sliced leek and mushrooms and cook for six minutes until the leek softens and the mushrooms give up their water.
Stir in the flour for a minute, then the stock, milk, mustard and thyme, and simmer for five minutes until it thickens to a thin sauce.
Lay the potato slices over the top in overlapping rings, dot with the butter and season. Bake for an hour until the potatoes are soft underneath and browned and crisp on top.

Worth knowing

Serves two. The 8 g of butter is only on the potatoes, where it browns the top. The sauce is thickened with flour and milk rather than cream.
The lid of potato is the whole starch, at 175 g a serving raw. It does the job of the mash or the pastry a pie would have, for fewer calories than either.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.