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Creamy Chicken Hotpot
We’ve received A LOT of snow over the last day here at our home in SLC. Utah is currently experiencing one of the heaviest snowfall years in some time, with yesterday perhaps being the highlight of the season.
Our neighborhood had over 2 feet of snow on the road that wasn’t plowed for almost a full 24 hours (those plow truck drivers were BUSY! Big thanks to them!) Which meant we were pretty much snowed in.
Time to throw a hot casserole together with some staple items I already had on hand!
Give me hot comfort food!🥣
This Creamy Chicken Hotpot is so very cozy and absolutely delicious!
🥔Potatoes are a WHOLE FOOD and a very nutrient-dense food option, especially for active people requiring higher carbs for energy!
Did you know that potatoes are filled with more potassium than bananas, and they also contain fiber, vitamin C, vitamin B6, plus a little bit of iron and calcium?
4 servings
Ingredients:
- 2 Tbsps grass-fed butter or ghee
- 1 large onion, finely chopped
- 3 medium carrots, peeled and diced
- 12 oz button mushrooms, sliced
- 4 fresh garlic cloves, minced
- 2 Tbsps GF flour or Arrowroot powder
- 1 cup chicken bone broth
- 1/2 cup canned unsweetened coconut milk
- 2 Tbsps Dijon mustard
- 3 cups cooked chicken, shredded or chopped
- 1 cup frozen green peas
For the topping:
- 2 large Yukon potatoes, peeled and sliced into thin rounds
- 1 Tbsp grass-fed butter or ghee melted
- sea salt and ground black pepper to taste
- fresh parsley
Instructions:
Preheat your oven to 400 degrees f.
Grease a large baking dish lightly with a very small amount of avocado oil or olive oil.
Melt the butter in a large pot over medium heat. Saute the onion, carrots, mushrooms, and garlic for around 5 minutes, stirring frequently.
Meanwhile, in a small dish, whisk together your flour and stock until there are no visible lumps.
Pour this stock slurry over the sauteed veggies, then stir in the coconut milk and mustard.
Add in your cooked chicken and frozen peas, then stir to combine.
Allow the sauce to simmer over low heat for a few minutes until it begins to thicken. Transfer your creamy chicken mixture into a baking dish using a spatula to get everything into the dish.
Arrange your potato slices nicely over the sauce in the dish as shown and baste with the melted butter.
Season with sea salt and pepper. Bake in your preheated oven for 30-35 minutes or until the potatoes are tender and golden.
During the last minute of baking time, you may want to turn your oven up to high broil in order to create nicely browned crispy potatoes.
Sprinkle with fresh chopped parsley if desired.
Allow your beautiful creation to sit for a few minutes to cool just a bit before serving.
Enjoy!
💚Rachel
Ingredients
- 2 Tbsps grass-fed butter or ghee
- 1 large onion, finely chopped
- 3 medium carrots, peeled and diced
- 12 oz button mushrooms, sliced
- 4 fresh garlic cloves, minced
- 2 Tbsps GF flour or Arrowroot powder
- 1 cup chicken bone broth
- 1/2 cup canned unsweetened coconut milk
- 2 Tbsps Dijon mustard
- 3 cups cooked chicken, shredded or chopped
- 1 cup frozen green peas
For the topping:
- 2 large Yukon potatoes, peeled and sliced into thin rounds
- 1 Tbsp grass-fed butter or ghee melted
- sea salt and ground black pepper to taste
- fresh parsley
Instructions
- Preheat your oven to 400 degrees f.
- Grease a large baking dish lightly with a very small amount of avocado oil or olive oil.
- Melt the butter in a large pot over medium heat. Saute the onion, carrots, mushrooms, and garlic for around 5 minutes, stirring frequently.
- Meanwhile, in a small dish, whisk together your flour and stock until there are no visible lumps.
- Pour this stock slurry over the sauteed veggies, then stir in the coconut milk and mustard.
- Add in your cooked chicken and frozen peas, then stir to combine.
- Allow the sauce to simmer over low heat for a few minutes until it begins to thicken. Transfer your creamy chicken mixture into a baking dish using a spatula to get everything into the dish.
- Arrange your potato slices nicely over the sauce in the dish as shown and baste with the melted butter.
- Season with sea salt and pepper. Bake in your preheated oven for 30-35 minutes or until the potatoes are tender and golden.
- During the last minute of baking time, you may want to turn your oven up to high broil in order to create nicely browned crispy potatoes.
- Sprinkle with fresh chopped parsley if desired.
- Allow your beautiful creation to sit for a few minutes to cool just a bit before serving.
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