Name: Chicken and mushroom hot-pot
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 50g butter or margarine, plus extra for greasing; 1 onion chopped; 100g button mushrooms sliced; 40g plain flour; 1 chicken stock cube or 500ml fresh chicken stock; pinch of nutmeg; pinch of mustard powder; 250g cooked chicken chopped; 2 handfuls of a mixed pack of sweetcorn peas, broccoli and carrots, or pick your favourites; 2 large potatoes sliced into rounds; knob of butter melted

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Chicken and mushroom hot-pot

Chicken and mushroom hot-pot

Good Food team

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Serves 4

Easy

Prep: 25 mins

Cook: 35 mins

A star rating of 4.3 out of 5.141 ratingsRate

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This simple chicken hot pot is perfect for cooking with the kids. Use up leftover cooked chicken in this hearty pie topped with slices of potato.

Freezable

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

50g butter

or margarine, plus extra for greasing
1 onion

chopped
100g button mushrooms

sliced
40g plain flour
1 chicken stock cube

or 500ml fresh chicken stock
pinch of nutmeg
pinch of mustard powder
250g cooked chicken

chopped
2 handfuls of a mixed pack of sweetcorn

peas, broccoli and carrots, or pick your favourites

For the topping

2 large potatoes

sliced into rounds
knob of butter

melted

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Nutrition: per serving

kcal343
fat15g
saturates7g
carbs29g
sugars3g

low
fibre3g
protein22g
salt1.1g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
step 2

Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.
step 3

Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
step 4

Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
step 5

Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.

Recipe from Good Food magazine, February 2015

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A star rating of 4.3 out of 5.141 ratings

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