Butter Gold Potato Chicken Hotpot

METHOD

1. Pre-heat the oven to 200°C.

2. Pop the olive oil in a medium-size, non-stick saucepan and place over a medium heat.

3. Next add the onion and garlic and cook for 5 minutes.

4. Add the mushrooms next and cook for a couple of minutes.

5. Meanwhile mix the cornflour in a cup with 2 tablespoons of cold water, set aside.

6. Add the stock, pepper, a pinch of nutmeg and mustard powder to the sauce pan and then add the cornflour/water mix. Turn up the heat slightly and stir continuously until the sauce thickens.

7. Turn the heat back down and 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.

8. Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.

9. Brush the potatoes with a little melted butter and cook in the oven for about 35-40 minutes. The hot-pot is ready once the potatoes are cooked and golden brown.

Chicken Hotpot topped with Albert Bartlett Butter Gold potatoes by Sally Bee.

What you will need