Chicken & mushroom Hotpot

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

Instructions

1. Preheat the oven to 200°C (180°C fan / Gas 6). Melt the butter in a medium saucepan over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened.
2. Add the sliced mushrooms and cook for a few more minutes until they release their moisture and begin to soften. Stir in the flour to form a thick paste. If using a stock cube, crumble it into the mixture at this stage and mix well.
3. Reduce the heat to low and cook the roux for about 2 minutes, stirring constantly to remove any raw flour taste. Remove the pan from the heat and gradually pour in the hot water or fresh stock, stirring continuously to keep the sauce smooth.
4. Return the pan to medium heat and bring the sauce slowly to the boil, stirring all the time. Season with black pepper, a pinch of nutmeg, and mustard powder. Once thickened, reduce the heat to very low and stir in the cooked chicken and sweetcorn.
5. Grease an ovenproof dish with butter and spoon in the chicken and mushroom mixture.
6. Peel and thinly slice the potatoes, then arrange them over the filling, overlapping slightly to form a neat topping.
7. Brush the potatoes with melted butter and bake for about 35 minutes, until the potatoes are tender and golden brown.

instructions_source: editorial-classic