Chicken and Mushroom Hotpot

Steps

1. 1
   Step 1:

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

2. 2
   Step 2:

   Put 50g butter in a medium saucepan over a medium heat.

3. 3
   Step 3:

   Add the chopped onion and cook for 5 minutes, stirring occasionally.

   5 min
4. 4
   Step 4:

   Add the mushrooms to the saucepan with the onion.

5. 5
   Step 5:

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

6. 6
   Step 6:

   Crumble the stock cube into the roux and stir well.

7. 7
   Step 7:

   Put the roux over a low heat and stir continuously for 2 minutes to cook the flour.

   2 min
8. 8
   Step 8:

   Take the roux off the heat.

9. 9
   Step 9:

   Slowly pour in 500ml water, stirring all the time.

10. 10
    Step 10:

    Season with pepper, a pinch of nutmeg, and mustard powder.

11. 11
    Step 11:

    Return the saucepan to a medium heat and slowly bring the sauce to the boil, stirring all the time.

12. 12
    Step 12:

    When the sauce has thickened, put it over a very low heat.

13. 13
    Step 13:

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

14. 14
    Step 14:

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

15. 15
    Step 15:

    Lay the sliced potatoes over the filling, overlapping them slightly like a pie topping.

16. 16
    Step 16:

    Brush the potatoes with the melted butter.

17. 17
    Step 17:

    Bake for about 35 minutes, until the potatoes are cooked and golden brown.

    35 min