Chicken & mushroom hot-pot

Family meal recipe for 4 people, takes only 25 mins; recipe has butter, onion, button mushroom, plain flour, chicken stock cube, nutmeg, mustard powder, chicken, sweetcorn, potato and butter.

Chicken & mushroom hot-pot

Chicken & mushroom hot-pot

Recipe by Chef Soomro Course: Family meal
Servings

4

servings
Prep time

35 mins

Ingredients

  • Onion: 1 onion, chopped
  • Butter: 50g butter or margarine, plus extra for greasing
  • Chicken: 250g cooked chicken, chopped
  • Mustard Powder: pinch of mustard powder
  • Nutmeg: pinch of nutmeg
  • Potato: 2 large potatoes, sliced into rounds
  • Plain Flour: 40g plain flour
  • Chicken Stock Cube: 1 chicken stock cube or 500ml fresh chicken stock
  • Sweetcorn: 2 handfuls of a mixed pack of sweetcorn, peas, broccoli and carrots, or pick your favourites
  • Button Mushroom: 100g button mushrooms, sliced

Directions

  1. Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
  2. Once the onion and mushrooms are almost cooked, stir in the flour - this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. 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.
  3. 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. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
  4. Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
  5. Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.