Preheat your oven to 400°F (200°C).

In a large oven-safe skillet or pot, heat the butter and olive oil over medium-high heat.

Add the chopped chicken thighs and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.

In the same pan, add the sliced mushrooms and cook for 4-5 minutes until browned. Add the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the mushrooms and stir well to coat. Gradually pour in the chicken broth and heavy cream, stirring constantly to create a smooth sauce.

Add the dried thyme, salt, and pepper. Return the chicken to the pan and mix well to coat everything in the sauce. Remove from heat.

Arrange the thinly sliced potatoes in overlapping circular layers over the top of the chicken and mushroom mixture.

Bake in the preheated oven for 30-35 minutes, or until the potatoes are tender and golden brown on top.

Let the hotpot rest for 5 minutes before serving. Garnish with fresh parsley.