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