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Chicken & Mushroom Hotpot
Creamy, savory comfort in a bowl: tender chicken and earthy mushrooms suspended in a silky sauce, crowned with a golden layer of overlapping potato slices that turn crispy at the edges. The nutmeg and mustard add just enough warmth and complexity to make each spoonful deeply satisfying.
⏱️65 min
🍽️4 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Preheat oven to 200°C (180°C fan/gas 6).
- 2Melt butter in a medium saucepan over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add mushrooms and continue cooking until soft.
- 3Stir in flour to form a thick paste (roux). If using a stock cube, crumble it into the roux and stir well. Cook over low heat for 2 minutes, stirring continuously.
- 4Remove from heat. Slowly pour in 500ml water or stock, stirring constantly. Season with pepper, nutmeg, and mustard powder. Return to medium heat and bring to a boil, stirring constantly until thickened. Reduce heat to very low.
- 5Add cooked chicken and vegetables to the sauce and stir well. Pour into a buttered ovenproof pie dish.
- 6Arrange potato slices on top of the filling, overlapping slightly like a pie crust. Brush potatoes with melted butter.
- 7Bake for approximately 35 minutes until potatoes are golden brown and cooked through.