Chicken & mushroom Hotpot

• Butter1¾ oz
• Onion1 chopped
• Mushrooms3½ oz
• Plain Flour1½ oz
• Chicken Stock Cube1
• Nutmegpinch
• Mustard Powderpinch
• Chicken8¾ oz
• Sweetcorn2 Handfuls
• Potatoes2 large
• Butter1 knob

Instructions

1. 1

   Heat oven to 200C/180C fan/gas 6.

2. 2

   Put the butter in a medium-size saucepan and place over a medium heat.

3. 3

   Add the onion and leave to cook for 5 mins, stirring occasionally.

4. 4

   Add the mushrooms to the saucepan with the onions.

5. 5

   Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux.

6. 6

   If you are using a stock cube, crumble the cube into the roux now and stir well.

7. 7

   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.

8. 8

   Take the roux off the heat.

9. 9

   Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time.

10. 10

    Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder.

11. 11

    Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time.

12. 12

    Once the sauce has thickened, place on a very low heat.

13. 13

    Add the cooked chicken and vegetables to the sauce and stir well.

14. 14

    Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.

15. 15

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

16. 16

    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.