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Chicken & mushroom hot-pot

Get the kids in the kitchen to help use up leftover cooked chicken in this hearty pie topped with slices of potato

  • Prep: 35 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 343
  • Carbohydrates 29
  • Saturated Fat 7
  • Sugar 3
  • Protein 22
  • Fat 15
  • Fibre 3
  • Salt 1.1

Nutrition per serving

  • Calories 343
  • Carbohydrates 29
  • Saturated Fat 7
  • Sugar 3
  • Protein 22
  • Fat 15
  • Fibre 3
  • Salt 1.1

Ingredients

  • 50g butter or margarine, plus extra for greasing
  • 1 onion, chopped
  • 100g button mushrooms, sliced
  • 40g plain flour
  • 1 chicken stock cube or 500ml fresh chicken stock
  • pinch of nutmeg
  • pinch of mustard powder
  • 250g cooked chicken, chopped
  • 2 handfuls of a mixed pack of sweetcorn, peas, broccoli and carrots, or pick your favourites
  • 2 large potatoes, sliced into rounds
  • knob of butter, melted

Method

  1. 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.

  2. Once the onion and mushrooms are almost cooked, stir in the 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 flour and stop the sauce from having a floury taste.

  3. 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.

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

  5. 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.

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