Chicken & mushroom Hotpot

Prepare

1. 🥄Heat oven to 200C/180C fan/gas
2. 🔥Put the butter in a medium-size saucepan and place over a medium heat.

Cook

1. 🔥Add the onion and leave to cook for 5 mins, stirring occasionally.

Steps

1. 🧂Add the mushrooms to the saucepan with the onions.

Cook

1. 🍳Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux.

Steps

1. 🫇If you are using a stock cube, crumble the cube into the roux now and stir well.

Cook

1. 🍽️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.

Steps

1. 🌿Take the roux off the heat.
2. ✨Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time.

Prepare

1. ✨Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder.

Cook

1. 🥄Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time.

Steps

1. 🔥Once the sauce has thickened, place on a very low heat.

Cook

1. 🧂Add the cooked chicken and vegetables to the sauce and stir well.

Steps

1. 🍳Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
2. 🫇Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.

Cook

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