BritishMain course
Chicken & mushroom Hotpot
This hotpot brings together a creamy chicken and mushroom filling under a blanket of sliced potatoes. You'll build a simple roux-based sauce, stir in cooked chicken and sweetcorn, then top it all with thinly sliced potatoes. A quick bake in the oven finishes it, leaving the potatoes tender and golden, and the filling bubbling underneath.
Method
5 steps · 30 min total
- 01
Cook Onion and Mushrooms
Preheat your oven to 200°C/180°C fan/gas 6. In a medium-size saucepan, melt the butter over medium heat.
Add the onion and cook for 5 minutes, stirring occasionally, until it starts to soften. Stir in the mushrooms with the onions.
- 02
Make the Roux
When the onion and mushrooms are nearly done, stir in the 40 g plain flour to create a thick paste, or roux. If you're using a stock cube, crumble the cube directly into the roux and mix thoroughly. Continue to cook the roux over low heat, stirring constantly for 2 minutes; this step cooks out the raw flour taste.
