To make the Chicken & Mustard Hotpot:

1

Defrost the chicken and leek casserole and stir in the cream and mustard. Transfer to a

0.7l ovenproof dish.

2

Preheat the oven to 200°C/ Fan180°C/Gas 6. Arrange the potatoes over the top of the hot pot. Brush with melted butter.

3

Cover the dish with aluminium foil and cook for 30mins, in the oven. Remove the foil and sprinkle the top with gruyère cheese and cook for a further 20-30mins, or until the potatoes are cooked through, and light golden brown on the top.