Chicken with mushrooms in a hot pot

• butter↗50g g

  or margarine, plus extra for greasing

• onion↗1

  chopped

• button mushrooms↗100g g

  sliced

• plain flour↗40g g
• chicken stock cube↗1

  or 500 ml fresh chicken stock

• nutmeg↗pinch of pinch
• mustard powderpinch of pinch
• cooked chicken meat250g g

  chopped

• mixed frozen vegetables2 handfuls handful

  peas, broccoli and carrots, or choose your favourite

• large potatoes2

  sliced into rounds

• butter↗knob of portion

  melted

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Place the butter in a medium-sized pot and heat over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the mushrooms to the pot with the onion.

2. 2

   When the onion and mushrooms are almost done, stir in the flour – it will form a thick paste called a roux. If you are using a stock cube, crumble it into the roux now and mix well. Place the roux over low heat and stir continuously for 2 minutes – this cooks the flour and prevents a raw flour taste in the sauce.

3. 3

   Remove the roux from the heat. Gradually add the fresh stock, if using, or pour in 500 ml water if you used a stock cube, stirring constantly. After all the liquid is added, season with pepper, a pinch of nutmeg and mustard powder. Return the pot to medium heat and slowly bring to a boil, stirring constantly. When the sauce thickens, reduce the heat to very low. Add the cooked chicken and vegetables to the sauce and mix well. Grease a medium-sized, heat‑proof pie dish with a little butter and pour the chicken‑mushroom filling into it.

4. 4

   Carefully layer the potato slices over the filling, slightly overlapping them, almost like a pie topping.

5. 5

   Brush the potatoes with a little melted butter and bake in the oven for about 35 minutes. Done when the potatoes are cooked through and golden‑brown.