Chicken & mushroom Hotpot

Chicken · British classic.

Ingredients

• 50g Butter
• 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

Method

1. Heat the pan — Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat.
2. Stir — Add the onion and leave to cook for 5 mins, stirring occasionally.
3. Add ingredients — Add the mushrooms to the saucepan with the onions.
4. Stir — Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux.
5. Stir — If you are using a stock cube, crumble the cube into the roux now and stir well.
6. Stir — 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.
7. Stir — Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time.
8. Season — Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder.
9. Bring to a boil — Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time.
10. Heat the pan — Once the sauce has thickened, place on a very low heat.
11. Stir — Add the cooked chicken and vegetables to the sauce and stir well.
12. Continue cooking — Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.

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