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Lindy’s Welsh Chicken and Leek Hotpot (aka Mrs Hughes)

A variation of this dish was made by one of Lindy’s favourite school dinner ladies, Mrs Hughes.

Serves 4

Welsh Chicken and Leek Hotpot ingredients

  • 4 skinless chicken breasts cut into nuggets
  • 4 small fresh leeks (or 2 medium, but the smaller are sweeter) sliced into 1cm rounds
  • 4 medium potatoes finely sliced
  • 200 ml of cooled chicken or vegetable stock
  • 100 ml of Welsh cider (or dry white wine)
  • 3 tbsp of double cream
  • 1 heaped tbsp of cornflour (corn starch)
  • 2 tsp of snipped fresh chives
  • A good glug of olive oil
  • A large knob of butter
  • Salt to season
  • A heavy, preferably cast iron casserole with a lid
  • Greaseproof paper


  1. Gently sauté the leeks in olive oil until soft, taking care not to brown and cover the bottom of the casserole and allow to cool a little.
  2. In a blender mix together the stock, wine, cream, cornflour and add salt to taste, then stir in the chives.
  3. Place the chicken nuggets on top of the leeks and cover with the cream mixture.
  4. Arrange the potato slices in layers, dotting with a little butter in between the layers.
  5. Cut a circle of the greaseproof paper just larger than the casserole lid and brush with olive oil.
  6. Place the paper oil side down on the top of the potatoes and cover firmly with the lid to make a tight seal.
  7. Bake in a preheated oven at 180 degrees / gas mark 4 for two hours until the chicken and potatoes are tender.
  8. Remove the paper and turn up the heat to 220 / gas mark 7 for 10 – 15 mns or until the top potatoes are crisp, but not burnt.

This recipe was kindly donated by Lindy Viandier, bestselling author.