Chicken & mushroom Hotpot
~55 min (estimated)
Recipe images are illustrative and may not match the finished dish exactly.
This is one of our free recipes. Have a look around.
Sign up free to check every recipe against your family's allergies before you see it. No card needed.
Not checked against any allergies
Guests have no allergy profile, so this recipe hasn't been checked for you. with a free account to get an ingredient check on every recipe.
You must review the full ingredient list yourself and decide whether every ingredient is right for you before you cook or eat this.
This check is only an aid. It reads the ingredients listed in this recipe and can't tell about cross-contact, how products are made, or whether the recipe's own list is complete. It is not medical advice and doesn't replace guidance from an allergist or dietitian.
Ingredients
- 50g (2 oz) Butter
- 1 chopped Onion
- 100g (3.5 oz) Mushrooms
- 40g (1.5 oz) Wholemeal Spelt Flour
- 1 Chicken Stock Cube
- pinch Nutmeg
- pinch Mustard Powder
- 250g (9 oz) pasture-raised Chicken
- 2 Handfuls Sweetcorn
- 2 large Potatoes
- 1 knob Butter
Tip: Try ¾ cup oil for every 1 cup butter — works well in cakes and quick breads, less so in cookies or pastry that rely on butter's structure.
Instructions
- 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.
- Once the onion and mushrooms are almost cooked, stir in the wholemeal spelt 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 wholemeal spelt flour and stop the sauce from having a floury taste.
- 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.
- Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
- 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.
Ask the AI assistant
Substitutions, cooking help and recipe ideas, with the same allergy check. Free with an account.