Creamy chicken and leek hotpot

Let's make creamy chicken and leek hotpot

Prep time
10 minutes
Cooking time
25 minutes

2 tbsp vegetable oil

2 large leeks

3 large carrots

2-3 stalks of celery

300g skinless chicken breast

400g potatoes

100g green beans

500ml water (1 pint)             

200g low-fat soft cheese

chopping board and knife

weighing scales

vegetable peeler (or use knife)

saucepan or large frying pan and wooden spoon

measuring jug


Creamy chicken & leek hotpot

Wash and slice the leeks and celery. Peel and dice the carrots. Cube the chicken.

Heat the oil in a large pan adding the leeks, celery, carrots and chicken and fry for around 5 mins.

Creamy chicken 1

Peel and cube the potatoes. Chop the green beans.

Add the potatoes, green beans and water to the pan, bring to the boil and simmer for about 20mins until the vegetables and chicken are cooked.

Creamy chicken 2

Turn off the heat, completely stir in the soft cheese and serve immediately.

Creamy chicken 3
Serving suggestions
  • Frozen green beans could be used instead of fresh
Top tips
  • If serving the meal to a baby over 6 months who is starting solid foods, chop the meat and vegetables finely, and allow to cool before serving
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