Chicken & mushroom Hotpot
Comforting British chicken and mushroom hotpot with a creamy savory sauce and golden potato topping—rich, hearty and perfect for family dinners.
Servings
4
Difficulty
Easy
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Ingredients
main
- 50 g butter
- 1 pcs onion
- 100 g mushrooms
- 40 g plain flour
- 1 pcs chicken stock cube
- 0.01 tsp nutmeg
- 0.01 tsp mustard powder
- 250 g chicken (cooked, shredded or chopped)
- 2 handfuls sweetcorn
- 2 pcs potatoes
- 1 knob butter (for greasing/topping)
Directions
- Heat oven to 200C/180C fan/gas 6.
- Melt 50 g butter in a medium saucepan over medium heat.
- Add 1 chopped onion and cook 5 minutes, stirring occasionally.
- Add 100 g mushrooms and cook until almost done.
- Stir in 40 g plain flour to form a roux.
- Crumble in 1 chicken stock cube if using and stir well.
- Cook roux over low heat, stirring continuously for 2 minutes.
- Remove from heat and slowly add fresh stock or 500 ml water if a stock cube was used, stirring constantly.
- Season with pepper, a pinch of nutmeg and a pinch of mustard powder.
- Return to medium heat and bring slowly to a boil, stirring until sauce thickens, then reduce to very low heat.
- Add 250 g cooked chicken and 2 handfuls sweetcorn to the sauce and stir to combine.
- Grease a medium ovenproof dish with a little butter and pour in the filling.
- Arrange 2 sliced potatoes on top overlapping to form a lid.
- Brush potatoes with a little melted butter.
- Bake for about 35 minutes until potatoes are cooked and golden brown.