Instructions
Preheat your oven to a toasty 200°C (180°C fan or Gas mark 6), setting the stage for a perfectly golden finish. Begin by melting the butter in a medium-sized saucepan over a gentle medium heat. Introduce the chopped onion, allowing it to soften and release its sweetness as it gently sizzles for about 5 minutes, stirring now and then to keep those edges from browning too much. Next, add the mushrooms to join the onions, cooking until they've released their moisture and become tender and fragrant. Sprinkle in the plain flour, stirring it thoroughly into the mix to form a smooth, thick paste known as a roux. If you’re using a chicken stock cube, crumble it into this mixture now, stirring to combine. Keep the saucepan over a low heat and stir continuously for 2 minutes; this crucial step cooks out the raw flour taste, ensuring your sauce is velvety and rich. Remove the pan from the heat briefly and gradually pour in the fresh chicken stock or 500ml of water if you used a stock cube, stirring constantly to avoid any lumps. Once all liquid is incorporated, season your sauce with freshly ground pepper, a pinch of warm nutmeg, and a subtle hint of mustard powder to add depth and a gentle kick. Return the pan to medium heat and slowly bring the sauce to a boil, stirring continuously until it thickens to a luscious, creamy consistency. Turn the heat down to very low and fold in the cooked chicken and sweetcorn, ensuring the filling is evenly coated in that flavorful sauce. Butter a medium-sized ovenproof dish to prevent sticking and pour in your hearty chicken and mushroom filling, spreading it out evenly. Carefully arrange the thinly sliced potatoes over the top of the filling, overlapping them slightly like a beautiful rustic pie crust that will crisp up delightfully in the oven. Brush the potato topping generously with a knob of melted butter to encourage a lovely golden-brown finish. Slide the dish into the oven and bake for around 35 minutes, until the potatoes are tender when pierced with a fork and the topping is irresistibly golden and crisp. For best results, let the hotpot rest for a few minutes before serving — this helps the flavors to settle and makes for easier slicing. Enjoy your comforting, homemade Chicken & Mushroom Hotpot with a side of seasonal greens or a fresh salad for a balanced meal.
