Chicken & Mushroom Hotpot

Steps

1. Preheat your oven to 200°C (180°C fan) or gas mark 6.
2. In a medium saucepan, melt 50g of butter over medium heat. Add 1 chopped onion and sauté for 5 minutes, stirring occasionally.
3. Stir in 100g of mushrooms and cook until softened.
4. Sprinkle in 40g of plain flour to create a roux, and if using, crumble in 1 chicken stock cube. Mix well.
5. Cook the roux on low heat for 2 minutes while stirring continuously to avoid a raw flour taste.
6. Remove from heat and gradually add fresh stock or 500ml of water if using a stock cube, while stirring.
7. Season the mixture with pepper, a pinch of nutmeg, and a pinch of mustard powder. Return to medium heat and stir until it thickens.
8. Lower the heat and add 250g of cooked chicken and 2 handfuls of sweetcorn, mixing well.
9. Grease a medium ovenproof dish with a little butter. Pour in the chicken and mushroom mixture.
10. Thinly slice 2 large potatoes and lay them over the filling, slightly overlapping, to cover it completely.
11. Brush the potato slices with a little melted butter and bake for approximately 35 minutes, or until the potatoes are cooked through and golden brown.