Chicken & mushroom Hotpot
- 50g Butter
- 1 chopped Onion
- 100g Mushrooms
- 40g Plain Flour
- 1 Chicken Stock Cube
- pinch Nutmeg
- pinch Mustard Powder
- 250g Chicken
- 2 Handfuls Sweetcorn
- 2 large Potatoes
- 1 knob Butter
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.