Chicken & mushroom Hotpot Recipe (Ready in 95 Min)

A proper British chicken built around mushrooms, chicken and sweetcorn — roughly 95 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 13 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for oven and saucepan. At medium difficulty across 13 steps, it's manageable with a little attention.

How to make it

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.

You'll use: Oven · Saucepan · Pan · Large pot

Tips & common questions

How long does Chicken & mushroom Hotpot take to make?

About 95 minutes from start to finish — an estimate based on the 13 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of butter?

Try olive oil (¾ the amount). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.