CHICKEN & MUSHROOM HOT-POT RECIPE | BBC GOOD FOOD
Get the kids in the kitchen to help use up leftover cooked chicken in this hearty pie topped with slices of potato
Provided by Good Food team
Categories Dinner, Main course, Supper
Total Time 1 hours
Prep Time 25 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 343 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.1 milligram of sodium
CROCK POT HOT APPLE CIDER RECIPE - FOOD.COM
I got this recipe from the Sandlake Country Inn on the Oregon coast. They always have a hot pot of it on a table in the entrance hall for their guests. We love it!
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a crock pot. Cover and simmer on low for 2-4 hours. Strain before serving hot. Serves 8.
Nutrition Facts : Calories 44.2, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 36.8, CarbohydrateContent 11.2, FiberContent 0.2, SugarContent 10, ProteinContent 0.2
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Reviews 4.4
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Calories 311 calories per serving
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CHICKEN & MUSHROOM HOT-POT RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course, Supper
Cuisine British
Calories 343 calories per serving
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Reviews 5.0
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Calories 44.2 per serving
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Reviews 4.4
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Reviews 4.5
Total Time 20 minutes
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Calories 311 calories per serving
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