Chicken and Mushroom Hotpot
A hearty British casserole with a tender filling of chicken, mushrooms and creamy sauce topped with a crispy potato crust. The perfect homely dish for a cosy family dinner.
Ingredients
- 50 g Butter
- 1 pcs Onion
- 100 g Button mushrooms
- 40 g Wheat flour
- 1 pcs Chicken stock cube
- 1 pinch Nutmeg
- 1 pinch Mustard powder
- 250 g Chicken fillet
- 2 pcs Sweetcorn
- 2 pcs Potatoes
- 20 g Butter
Instructions
- Preheat the oven to 200°C (180°C with fan). In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes. Then add the mushrooms to the onion and fry together for another couple of minutes until tender.
- Once the onion and mushrooms are soft, sprinkle in the flour and stir well — you will get a thick paste (roux). Crumble the stock cube into it and stir again. Reduce the heat to low and, stirring continuously, cook the roux for another 2 minutes — this will remove the raw flour taste.
- Remove the saucepan from heat and pour in 500 ml of hot water in a thin stream, stirring constantly to prevent lumps. Add pepper, a pinch of nutmeg and mustard powder. Return the saucepan to medium heat and, stirring, bring the sauce to a boil — it should thicken noticeably. Reduce to the lowest heat, add the diced chicken and sweetcorn, and stir. Grease an ovenproof dish and transfer the filling into it.
- Carefully arrange potato slices over the filling, overlapping slightly — like a pie lid. Brush the potatoes with melted butter.
- Bake the hotpot in the preheated oven for about 35 minutes — until the potatoes become tender and golden brown.