Time: 45 minutes

Spice Level: Not Spicy

Ingredients for 4 servings:

1 onion, chopped

100g button mushrooms, sliced

40g flour

2 tbsp chicken stock granules

1/4 tbsp nutmeg

1/2 tbsp mustard powder

500g mini chicken fillets, chopped

2 Carrots – peeled and grated

2 Corn on the cob – corn cut of the cob

4 Potatoes, sliced into rounds

salt and fresh ground pepper (from your pantry)

Olive oil (From your pantry)

Butter (from your pantry)

Ingredients for 2 servings:

1/2 onion, chopped

50g button mushrooms, sliced

20g flour

1 tbsp chicken stock granules

1 /8 tbsp nutmeg

1/4 tbsp mustard powder

250g mini chicken fillets, chopped

1 Carrots – peeled and grated

1 Corn on the cob – corn cut of the cob

2 Potatoes, sliced into rounds

salt and fresh ground pepper (from your pantry)

Olive oil (From your pantry)

Butter (from your pantry)

Preparation:

Preheat the oven to 180°C. Boil the kettle. Prepare all ingredients as indicated above.

Chicken & Mushroom mix:

In a medium-sized saucepan add butter and place over a medium-high heat. Add the onion and leave to sauté for 5 mins, stirring occasionally. Add the chicken and season a little with salt & pepper and cook for 5 minutes. Once browned add the mushrooms to the saucepan and cook for 3 minutes.

Stock:

Combine the boiling water (quantities above) and chicken stock granules and set aside.

Roux:

Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. Take the roux off the heat. Slowly add the stock, stirring all the time. Once all the liquid has been added, season with pepper, nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the carrots and corn kernels to the sauce and stir well.

Hot Pot:

Grease a medium-size ovenproof casserole dish with a little butter and pour in the chicken and mushroom mix. Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.

Brush the potatoes with a little melted butter and cook in the oven for about 30 - 35 minutes. The hotpot is ready once the potatoes are cooked and golden brown.

Curated by Nuraan Manuels @nurie_phoodie on IG.

Chicken & Mushroom Hot Pot