Chicken & mushroom Hotpot

Name: Chicken & mushroom Hotpot
Yield: 3
Cuisine: Británica
Ingredients: 40 g Wheat flour; 1 piece Butter; 250 g Chicken; 1 Onion; 2 Potato; pinches Nutmeg; 100 g Mushrooms; 1 Chicken Stock Cube; 2 handfuls Sweetcorn; pinches Mustard Powder

Media

Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein21 %24 g
Carbs53 %60 g
Fat26 %13 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	451 kcal	105 kcal
Protein	24 g	5.6 g
Carbs	60 g	14 g
Fat	13 g	3 g

One serving is about 429 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty33/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: BritishKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - British

Ingredients

40 g Wheat flour
1 piece Butter
250 g Chicken
1 Onion (chopped)
2 Potato (large)
pinches Nutmeg
100 g Mushrooms
1 Chicken Stock Cube
2 handfuls Sweetcorn
pinches Mustard Powder

Instructions

Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.
Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of 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 cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
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 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.