Chicken Hotpot

During my weekly recipe research I came across something that in a small way was exciting. It’s a recipe! However, it is simple, uses techniques used previously and works.

Chicken Hotpot 

Ingredients 

• 450 g chicken 
• 1 tin cream of chicken soup 
• 1 onion, chopped 
• 1 green pepper, chopped 
• 1 tin sliced mushrooms 
• 1 tin carrots and petit pois 
• 1 tin sweetcorn 
• 1 tsp garlic salt 
• 1 tsp ground ginger 
• 2 oz butter 
• 2 large potatoes, sliced thinly 

FOR CRUST:

• 125 g plain flour 
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• 100 g butter, melted 
• 250 ml milk 

Method I began as before by frying off the chicken in butter until it was all coloured then added the onion and green pepper. These were fried together until soft, then seasoned, and garlic and ginger stirred into the mixture. The tin of soup was stirred into the chicken and I added the mushrooms and sweetcorn. Bring to the boil and then simmer for a good 20 minutes.

Preheat the oven to 190C/375F. 

I poured the carrots and petit pois into an ovenproof casserole and added the chicken mixture. The dish seemed a little moist so I covered the mix with a layer of thinly sliced potatoes.

For the crust 

Mix together the flour, baking powder and salt in a bowl. Make a well in the centre and pour in the butter. Mix well then add the milk stirring well. Pour over the chicken and vegetable mix and spread ensuring complete coverage. 

Place in the oven for 35 – 40 minutes.

This is a complete meal as it stands but you can add in or omit items as you choose.

God Bless