Chicken & mushroom Hotpot

Story behind the dish

Imagine gathering around a warm, bubbling dish on a chilly evening, the aroma of savory chicken mingling with earthy mushrooms and tender potatoes. This Chicken & Mushroom Hotpot isn’t just comfort food — it’s a cozy, hearty family favorite that invites everyone to the table. With simple ingredients and a loving touch, this dish transforms humble pantry staples into a bowl of nourishing goodness that’s both satisfying and soul-warming.

Ingredients

• 1/4 cup (1.75 oz / 50 g) Butter
• 1 large Onion, chopped
• 1 cup (3.5 oz / 100 g) Mushrooms, sliced
• 1/3 cup (1.35 oz / 40 g) Plain Flour
• 1 Chicken Stock Cube
• Pinch of Nutmeg
• Pinch of Mustard Powder
• 8 oz (1/2 lb / 250 g) Chicken, cooked and shredded or chopped
• 2 handfuls (about 1 cup) Sweetcorn
• 2 large Potatoes, peeled and sliced
• 1 small knob (about 1 tablespoon) Butter, for brushing

Step-by-step

1. Preheat your oven to 400°F (200°C), or 360°F (180°C) if using a fan oven, or Gas Mark 6.
2. In a medium-sized saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally until softened.
3. Add the sliced mushrooms to the saucepan and cook until they release their moisture and are golden.
4. Once the onions and mushrooms are nearly cooked, stir in the flour to form a thick paste called a roux. Crumble the chicken stock cube into the roux and stir well.
5. Reduce heat to low and cook the roux, stirring continuously, for 2 minutes to cook out the flour flavor.
6. Remove the saucepan from heat. Gradually stir in about 2 cups (16 oz / 475 ml) of water or use 2.5 cups (20 oz / 600 ml) of chicken stock if preferred. Stir constantly to create a smooth sauce. Season with a pinch of nutmeg, a pinch of mustard powder, and pepper to taste.
7. Return the saucepan to medium heat and bring the mixture to a gentle boil, stirring often until thickened. Reduce heat to very low.
8. Add the cooked chicken and sweetcorn to the sauce, stirring to combine.
9. Grease a medium-sized ovenproof dish with a little butter, then pour in the chicken and mushroom mixture.
10. Arrange the sliced potatoes on top of the filling, overlapping slightly, like a pie crust.
11. Brush the potatoes with melted butter.
12. Bake in the oven for approximately 35 minutes, or until the potatoes are tender and golden brown.

Chef’s tips & serving ideas

• For extra flavor, sprinkle fresh herbs like thyme or parsley over the hotpot before serving.
• Serve this cozy dish alongside crisp green salad or crusty bread for a complete meal.

Closing thoughts

This Chicken & Mushroom Hotpot is a heartwarming dish that transforms everyday ingredients into something truly special. Perfect for a family dinner or a comforting weekend treat, it’s a testament to the magic of simple cooking — where patience and love turn humble ingredients into a memorable meal. Enjoy every golden, bubbling bite!