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Chicken and Mushroom Hotpot

British · Dinner · Easy

Chicken and Mushroom Hotpot

Total
1 hr 10 min
Prep
20 min
Serves
4
Calories
445
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A creamy chicken, mushroom and corn filling bubbles beneath overlapping potato slices with buttery, golden edges.

Thin potato slices turn Chicken and Mushroom Hotpot into a pie without pastry. A flour-thickened broth holds the filling together, while a quick parboil helps the topping cook evenly before its edges brown.

Start with cooked chicken and slice the potatoes to the same thickness. The filling should be hot when the potatoes go on, so the center and topping finish at roughly the same time.

CreamySavoryComfort FoodLeftoversNut-freeEgg-free

Method

  1. Heat the oven to 400°F (200°C). Simmer the potato slices in a pot of water for until just flexible, then drain carefully.

  2. Melt 3 tbsp butter in a saucepan over medium heat. Cook the onion and mushrooms for until softened and their moisture has mostly evaporated.

  3. Stir in the flour and cook for . Gradually whisk in the chicken broth, then add the nutmeg, mustard powder, salt and black pepper. Simmer for until thickened.

  4. Fold in the cooked chicken and corn and transfer the hot filling to a 2-quart baking dish. Overlap the potatoes on top and brush with the remaining 1 tbsp butter, melted.

  5. Bake for until the potatoes are tender and golden, the sauce bubbles at the edges and the center reaches 165°F. Rest for before serving.

Forkue tips

  • A mandoline gives even potato slices, but a sharp knife works too. Keep them thin so the topping softens without a long bake.

Storing and reheating

Refrigerate for up to 3 days. Reheat covered at 350°F (175°C) until the center is hot, then uncover to restore the potato edges.

Kitchen gear

SaucepanTop picks on Amazon2-quart baking dishTop picks on Amazon
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Nutrition per serving, estimated

445Calories
31gProtein
46gCarbs
15gFat

Chicken and Mushroom Hotpot: FAQ

Can I use raw chicken?

Cook it separately first, then weigh out 12 oz of cooked meat. The filling is designed to reheat cooked chicken under the potato topping.

Can I freeze the hotpot?

Yes, freeze the cooled baked hotpot for up to 2 months. Thaw overnight in the refrigerator before reheating; the potatoes may soften slightly.

How do I store and reheat Chicken and Mushroom Hotpot?

Refrigerate for up to 3 days. Reheat covered at 350°F (175°C) until the center is hot, then uncover to restore the potato edges.

How long does Chicken and Mushroom Hotpot take?

About 1 hr 10 min in total: 20 min prep and 50 min cooking.

What do I need to make Chicken and Mushroom Hotpot?

The key ingredients are unsalted butter, onion, mushrooms, all-purpose flour, chicken broth and ground nutmeg, plus pantry basics.

Any tips for Chicken and Mushroom Hotpot?

A mandoline gives even potato slices, but a sharp knife works too. Keep them thin so the topping softens without a long bake.

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