A comforting British chicken and mushroom hotpot — creamy chicken filling under a golden layer of sliced potatoes, baked until crisp on top.
- 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
Video
Preparation
- Heat the oven to 200C/180C fan/gas 6. Melt the butter in a medium saucepan over medium heat, add the onion, and cook for 5 minutes, stirring occasionally, then add the mushrooms.
- Once the onion and mushrooms are almost cooked, stir in the flour to make a thick paste (a roux), crumbling in the stock cube now if using, then cook over low heat, stirring continuously, for 2 minutes to cook out the floury taste.
- Take off the heat and slowly add the stock (or 500ml water if using a cube), stirring all the time. Once combined, season with pepper, nutmeg and mustard powder, then return to medium heat and bring slowly to the boil, stirring, until thickened. Reduce to a very low heat, add the cooked chicken and vegetables, and stir well.
- Grease an ovenproof pie dish with butter and pour in the filling.
- Lay the potato slices on top, overlapping slightly like a pie lid.
- Brush with a little melted butter and bake for about 35 minutes, until the potatoes are cooked and golden brown.
