Chicken & Mushroom Hotpot
(2 ratings)

Chicken & Mushroom Hotpot

A comforting British dish featuring tender chicken and mushrooms in a creamy sauce, topped with golden potatoes.

BritishOmnivoreDinner
By Carol
29 minPrep
50 minCook
79 minTotal
4Servings
600Calories

Ingredients

  • Butter50g
  • Onion1, chopped
  • Mushrooms100g
  • plain flour40g
  • Chicken Stock Cube1
  • Nutmegpinch
  • Mustard Powderpinch
  • Cooked Chicken250g
  • Sweetcorn2 handfuls
  • Potatoes2 large
  • Butter1 knob

Substitutions

  • Butter: substitute with olive oil or dairy-free butter for a dairy-free option.
  • Plain Flour: use gluten-free flour blend or cornstarch for a gluten-free option.
  • Chicken Stock Cube: opt for vegetable stock cube for a vegetarian version.
  • Cooked Chicken: replace with canned chickpeas or tofu for a vegetarian or vegan option.

Instructions

  1. Preheat the Oven

    1 min

    Set your oven temperature to 200°C (180°C fan) or gas mark 6. This ensures the oven is hot enough for even cooking when you place the dish inside later.

  2. Sauté Onions

    5 min

    In a medium saucepan, melt 50g of butter over medium heat until it foams. Add 1 chopped onion and sauté for about 5 minutes, stirring occasionally, until the onions are translucent and fragrant.

  3. Cook the Mushrooms

    33 min

    Add 100g of mushrooms to the pan with the onions. Cook them for about 3-4 minutes, stirring occasionally, until they are softened and have released their moisture.

  4. Make the Roux

    3 min

    Sprinkle in 40g of plain flour to form a roux, and if using, crumble in 1 chicken stock cube. Stir the mixture thoroughly to combine, ensuring there are no lumps.

  5. Cook the Roux

    17 min

    Continue to cook the roux on low heat for about 2 minutes while stirring constantly. This helps to eliminate the raw flour flavor and develops a nutty aroma.

  6. Add Liquid Gradually

    4 min

    Remove the saucepan from heat and gradually incorporate fresh stock or 500ml of water if using a stock cube. Stir continuously to ensure a smooth consistency without lumps.

  7. Season the Mixture

    5 min

    Return the pan to medium heat and season the mixture with pepper, a pinch of nutmeg, and a pinch of mustard powder. Stir until the sauce thickens, which should take about 3-5 minutes.

  8. Incorporate Chicken and Sweetcorn

    4 min

    Lower the heat and add 250g of cooked chicken along with 2 handfuls of sweetcorn. Mix well to combine all ingredients evenly, allowing the chicken to heat through.

  9. Prepare Ovenproof Dish

    2 min

    Grease a medium ovenproof dish with a little butter to prevent sticking. This step is crucial to ensure easy serving after baking.

  10. Layer the Potatoes

    5 min

    Thinly slice 2 large potatoes and layer them over the chicken and mushroom filling in the dish. Arrange the slices slightly overlapping to ensure the filling is completely covered.

  11. Brush and Bake

    1 min

    Brush the potato slices with a little melted butter to enhance browning. Bake in the preheated oven for about 35 minutes, or until the potatoes are tender and golden brown on top.

FAQ

Yes, you can substitute butter with olive oil or dairy-free butter to make this dish dairy-free.

Featured in:5 Hearty Meal Prep Dinners

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