Chicken & mushroom Hotpot

The method

1. 01

   Heat oven to 200C/180C fan/gas 6.

2. 02

   Put the butter in a medium-size saucepan and place over a medium heat.

3. 03

   Add the onion and leave to cook for 5 mins, stirring occasionally.

4. 04

   Add the mushrooms to the saucepan with the onions.

5. 05

   Once the onion and mushrooms are almost cooked, stir in the flour to make a roux.

6. 06

   If using a stock cube, crumble it into the roux and stir well.

7. 07

   Put the roux over a low heat and stir continuously for 2 mins.

8. 08

   Take the roux off the heat and slowly add the fresh stock or 500ml water, stirring all the time.

9. 09

   Once all the liquid has been added, season with pepper, nutmeg, and mustard powder.

10. 10

    Put the saucepan back onto medium heat and slowly bring it to the boil, stirring continuously.

11. 11

    Once the sauce has thickened, place on a very low heat.

12. 12

    Add the cooked chicken and vegetables to the sauce and stir well.

13. 13

    Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.

14. 14

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

15. 15

    Brush the potatoes with a little melted butter.

16. 16

    Cook in the oven for about 35 mins until the potatoes are cooked and golden brown.