Chicken & mushroom Hotpot

British
Main

535

Calories

43 g

Carbs

23 g

Fat

36 g

Protein

Chicken & mushroom Hotpot

Method

Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.

Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.

Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.

Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.

Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.

Ingredients

Onion

Onion

1 chopped

Mushrooms

Mushrooms

100g

Plain Flour

Plain Flour

40g

Chicken Stock Cube

Chicken Stock Cube

1

Nutmeg

Nutmeg

pinch

Mustard Powder

Mustard Powder

pinch

Chicken

Chicken

250g

Sweetcorn

Sweetcorn

2 Handfuls

Potatoes

Potatoes

2 large

Butter

Butter

1 knob

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