Chicken & mushroom Hotpot
Chicken
British
Learn how to prepare this delicious recipe with a step-by-step video tutorial.
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
1 - Heat oven to 200C/180C fan/gas 6.
2 - Put the butter in a medium-size saucepan and place over a medium heat.
3 - Add the onion and leave to cook for 5 mins, stirring occasionally.
4 - Add the mushrooms to the saucepan with the onions.
5 - Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux.
6 - If you are using a stock cube, crumble the cube into the roux now and stir well.
7 - 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.
8 - Take the roux off the heat.
9 - Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time.
10 - Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder.
11 - Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time.
12 - Once the sauce has thickened, place on a very low heat.
13 - Add the cooked chicken and vegetables to the sauce and stir well.
14 - Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
15 - Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
16 - Brush the potatoes with a little melted butter and cook in the oven for about 35 mins.
17 - The hot-pot is ready once the potatoes are cooked and golden brown.
