Ad

For the topping

  • 2 large potatoes
    sliced into rounds
  • knob of butter
    melted

Nutrition: per serving

  • kcal343
  • fat15g
  • saturates7g
  • carbs29g
  • sugars3g
    low
  • fibre3g
  • protein22g
  • salt1.1g
Ad

Method

  • step 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.

  • step 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.

  • step 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.

  • step 4

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

  • step 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.

Recipe from Good Food magazine, February 2015

Ad

Comments, questions and tips (53)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.133 ratings

Barry Van Weenen

Add a tin of condensed chicken soup and less stock.

SusanEEE

Really easy and quick to prepare, I was surprised that it was so tasty! Could reduce the time in the over if you cook the potato slices for 5 mins before putting them on the filling.

djabberleywAcaPF_k

question

If I freeze any leftovers should I then cook from frozen or thaw out in the fridge beforehand?

goodfoodteam avatar
goodfoodteam

Hello, defrost in the fridge overnight then reheat in the oven. Cover the leftovers with a sheet of damp baking parchment and then a layer of foil. Bake for about 30 mins at 190C/170C fan/gas 5 until piping hot. Thanks for your question - Good Food Team

MashedPotats

I made this and was so yum! I added fresh carrots and peppers to the onions instead of frozen at the end, and made the roux on the side, and then added to the veg mix. Thanks xoxo

traceymassey85739546

Tastes really lovely, very easy to make. Would probably put more mustard in

Ad
Ad
Ad