Chicken & mushroom Hotpot
Indulge in the comforting flavors of this British Chicken & Mushroom Hotpot. This hearty dish features tender chicken and savory mushrooms, all simmered together to create a deliciously warm and satisfying meal. Perfect for chilly evenings, this recipe brings a taste of home to your dining table.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: British, Nut-Free, Egg-Free
Ingredients
- 50 g butter
- 1 g onions
- 100 g mushrooms
- 40 g plain flour
- 1 pcs chicken stock cube
- 1 tsp nutmeg
- 1 tsp mustard
- 250 pcs chicken
- 100 g sweetcorn
- 4 g potatoes
- 1 tbsp butter
Instructions
- Preheat the oven to 200C, or 180C if using a fan setting, or gas mark 6.
- Add the butter to a medium-sized saucepan.
- Set the saucepan on medium heat.
- Incorporate the onion into the saucepan.
- Sauté the onion for 5 minutes, stirring from time to time.
- Mix the mushrooms into the saucepan along with the onions.
- When the onions and mushrooms are nearly done, add the flour.
- If you're using a stock cube, crumble it into the roux and mix thoroughly.
- Reduce the heat under the roux to low.
- Continuously stir the roux for 2 minutes.
- Remove the roux from the heat.
- Gradually incorporate the fresh stock or 500ml of water while stirring.
- Once all the liquid is combined, add seasoning with pepper, nutmeg, and mustard powder.
- Return the saucepan to medium heat.
- Gradually heat the sauce until it begins to boil, stirring consistently.
- When the sauce has thickened, reduce the heat to very low.
- Stir in the cooked chicken and vegetables into the sauce.
- Lightly grease a medium ovenproof pie dish with some butter.
- Transfer the chicken and mushroom mixture into the pie dish.
- Carefully arrange the potatoes on top of the filling, slightly overlapping them.
- Brush the potatoes with a bit of melted butter.
- Bake in the oven for approximately 35 minutes.
- The hot-pot is ready when the potatoes are cooked through and golden brown.