Recipe

Chicken & Mushroom Hot Pot

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Chicken & Mushroom Hot Pot

Hearty oven-baked chicken and mushroom hotpot, topped with golden brown sliced potatoes.




Ingredients to serve 2

  • ½ x onion – peel and chop finely
  • 50g x button mushrooms – slice
  • 20g x flour
  • 1 tsp x chicken stock granules
  • 1 cup x boiling water (for the stock)
  • ⅛ tsp x nutmeg
  • ¼ tsp x mustard powder
  • 250g x chicken fillets – chop into cubes
  • 1 x carrots – peel and grate
  • 1 x corn on the cob – cut the corn off the cobs
  • 2 x potatoes – slice into rounds
  • salt & pepper (from your pantry)
  • butter (from your pantry)

Ingredients to serve 4

  • 1 x onion – peel and chop finely
  • 100g x button mushrooms – slice
  • 40g x flour
  • 2 tsp x chicken stock granules
  • 2 cups x boiling water (for the stock)
  • ¼ tsp x nutmeg
  • ½ tsp x mustard powder
  • 500g x chicken fillets – chop into cubes
  • 2 x carrots – peel and grate
  • 2 x corn on the cob – cut the corn off the cobs
  • 4 x potatoes – slice into rounds
  • salt & pepper (from your pantry)
  • butter (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 180°C. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Chicken & Mushroom Mix: In a medium-sized saucepan add butter and place over a medium-high heat. Add the onions and leave to sauté for 5 minutes, stirring occasionally. Add the chicken and season with a little salt and pepper and cook for 5 minutes. Once browned add the mushrooms to the saucepan and cook for 3 minutes.

Step 3

Stock: Combine the boiling water (quantities above) and chicken stock granules and set aside.

Step 4

Roux: Once the onions and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. Take the roux off the heat. Slowly add the stock, stirring all the time. Once all the liquid has been added, season with pepper, nutmeg and mustard powder. Put the saucepan back onto a medium-heat and slowly bring it to the boil, stirring constantly. Once the sauce has thickened, place on a very low heat. Add the carrots and corn kernels to the sauce and stir well.

Step 5

Hot Pot: Grease a medium-sized ovenproof casserole dish with a little butter and pour in the chicken and mushroom mix. Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.

Step 6

Brush the potatoes with a little melted butter and cook in the oven for about 30 - 35 minutes. The hotpot is ready once the potatoes are cooked and golden brown.