Chicken baked with mushrooms and potatoes
Get your kids involved in the cooking! Together you can make a hearty English-style pie with sliced potatoes from leftover boiled or roasted chicken.
Ingredients · Servings For 4 people
- 50g butter
- 1 onion
- 100 g mushrooms
- 40 g plain wheat flour
- 500 ml chicken broth
- 1 pinch nutmeg
- 1 pinch of ground mustard
- 250 g boiled chicken
- 2 handfuls frozen vegetables
- 2 pcs potatoes
Method · 1 h
- Preheat oven to 200°C. Melt butter in a medium saucepan over medium heat. Add onion and sauté for 5 minutes, stirring occasionally. Add mushrooms to the pan with the onion.
- Once the onions and mushrooms are almost done, dust them with flour, stirring constantly – this will create a thick mass called roux. Reduce the heat to medium and sauté the roux for 2 minutes, stirring constantly – this will cook the flour and the finished sauce will not have a floury taste.
- Remove the pot from the heat. Slowly add the stock, stirring constantly. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Increase the heat back to medium, return the pot to it and slowly bring to a boil, stirring constantly. Once the sauce has thickened, reduce the heat to very low. Add the cooked chicken and vegetables to the sauce and mix well. Grease a medium-sized pie dish or baking dish with a little butter and pour in the prepared filling.
- Carefully arrange the potato slices over the filling, overlapping them slightly.
- Brush the potatoes with a little melted butter and bake in the oven for about 35 minutes. The dish is ready when the potatoes are cooked through and golden brown. Photo and recipe taken from BBC Good Food.