Chicken & Mushroom Hotpot

Ingredients

• 50 g butter
• 1 onion
• 200 g mushrooms
• 40 g all-purpose flour
• 1 chicken bouillon cube
• ¼ tsp nutmeg
• ¼ tsp mustard powder
• 250 g cooked chicken
• 1 cup sweetcorn
• 2 potatoes
• ½ tsp salt (optional)
• ¼ tsp black pepper

Steps

1. Preheat oven to 200C (180C fan/gas 6). Melt 50g butter in a saucepan over medium heat. Add chopped onion and cook for 5 minutes, stirring occasionally. Add mushrooms and cook until softened.
2. Stir in flour to create a roux. Crumble in the chicken bouillon cube. Cook over low heat for 2 minutes, stirring continuously.
3. Remove from heat and slowly whisk in 500ml water until smooth. Season with black pepper, nutmeg, and mustard powder. Return to medium heat and bring to a boil, stirring until thickened.
4. Reduce heat to low. Stir in cooked chicken and sweetcorn. Pour the mixture into a lightly buttered medium ovenproof pie dish.
5. Slice potatoes thinly and arrange them in an overlapping pattern over the chicken mixture, covering it completely.
6. Brush the potato top with a little melted butter. Bake for 35 minutes, or until potatoes are cooked through and golden brown.