Chicken and mustard hot pot

Fruit and vegetables

160g/5½oz cooked carrots, roughly chopped
1 roasted onion, thickly sliced
160g/5½oz button mushrooms, halved
1 tsp roughly chopped flatleaf parsley

Tins, packets and jars

1 tbsp grainy mustard
200ml/7fl oz leftover chicken gravy

Other

125g/4½oz leftover roast chicken, torn into strips (darker meat, if possible)
300g/10½oz leftover roast potatoes, thickly sliced

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