Chicken & Mushroom Hotpot
A comforting British chicken hotpot with a mushroom roux, simmered in stock and topped with buttery potatoes, baked until golden.
Pasos
- 1
Preheat the oven to 200C (180C fan/gas 6).
- 2
In a medium saucepan, melt the butter over medium heat. Add the onion and cook for 5 minutes, stirring occasionally.
- 3
Add the mushrooms and cook with the onions until almost cooked.
- 4
Stir in the plain flour to make a roux. If using a stock cube, crumble it into the roux and stir well. Place the roux over low heat and cook for 2 minutes to remove the floury taste.
- 5
Remove the roux from the heat. Slowly whisk in the stock (or add 500 ml water if using the stock cube) while stirring. Season with pepper, nutmeg, and mustard powder. Return to medium heat and bring to a boil, stirring constantly. When thickened, reduce to very low heat.
- 6
Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium ovenproof dish and pour in the chicken and mushroom filling.
- 7
Arrange the potatoes on top of the filling, overlapping slightly. Brush the potatoes with melted butter.
- 8
Bake in the oven for about 35 minutes, until the potatoes are cooked and golden brown.
