Chicken & mushroom Hotpot

Method10 steps · about 1 hr

1. 1

   Step 1: Heat the oven to 200°C conventional / 180°C fan / Gas 6. Put only the measured sauce butter (50 g) in a medium saucepan over medium heat and melt it. Keep topping butter and additional dish-greasing butter separate.

   Uses 50 g butter for sauce

2. 2

   Step 2: Peel and chop the onion (1) and clean and slice the mushrooms (100 g). Cook all the onion in the melted sauce butter for five minutes, stirring occasionally. Add all the mushrooms and continue until onion and mushrooms are almost cooked.

   Onion before mushrooms; then check both almost cooked · 5 minUses All the melted 50 g sauce butter · 1 onion, peeled and chopped · 100 g button mushrooms, sliced

3. 3

   Step 3: Stir all the flour (40 g) into the cooked onion and mushrooms to make a thick roux. Crumble the selected stock cube into that roux and stir well.

   Uses The complete cooked vegetable pan · 40 g plain flour · 1 chicken stock cube for roux

4. 4

   Step 4: Cook the complete roux over low heat for two minutes, stirring continuously to cook out the raw flour taste.

   Uses The complete roux

5. 5

   Step 5: Take the cooked roux off the heat. Gradually stir in all 500 ml water for the selected stock-cube route, stirring constantly to keep the sauce smooth. The stock cube is already in the roux.

   Uses All the cooked roux · 500 ml water for sauce when using the selected stock cube

6. 6

   Step 6: Add pepper to taste and both separate pinches of nutmeg (1 pinch) and mustard powder (1 pinch). Return the saucepan to medium heat and slowly bring to the boil while stirring until the sauce thickens.

   Uses All the smooth sauce · Ground black pepper for sauce, to taste · 1 pinch ground nutmeg · 1 pinch mustard powder

7. 7

   Step 7: Reduce the sauce heat to very low. Chop the fully cooked leftover chicken and stir all 250 g into the sauce with the two handfuls sweetcorn. Mix the complete filling well; no raw chicken is being added in this recipe.

   Uses All the thickened sauce · 250 g fully cooked chicken, chopped; not raw chicken · 2 handfuls sweetcorn kernels, the selected source vegetable option

8. 8

   Step 8: Lightly grease a medium ovenproof pie dish with the separate additional greasing butter. Pour all the prepared filling into the dish.

   Uses All the prepared filling · Additional butter for lightly greasing the pie dish

9. 9

   Step 9: Wash and thinly slice both large potatoes (2 large) into rounds. Lay all the rounds over the filling, slightly overlapping to form an even potato lid.

   Uses The complete filling in its dish · 2 large potatoes, thinly sliced into rounds in step 9

10. 10

    Step 10: Melt the separate knob of topping butter and brush it over the potato rounds. Bake the assembled hotpot for about thirty-five minutes until the potatoes are tender and golden and the filling is piping hot. Divide into four servings.

    Bake hotpot · 35 minUses The assembled hotpot · 1 knob butter for potato topping, melted in step 10