Rustic Chicken & Mushroom Pot Pie with Potato Crust

1. Prep the Oven and Dish

Preheat the oven to 200°C (180°C fan/gas mark 6). Generously grease a medium-sized ovenproof pie dish with butter.

2. Cook the Base

Melt 50g of butter in a medium saucepan over medium heat. Add the chopped onion and sauté for 5 minutes, stirring occasionally. Incorporate the sliced mushrooms and cook until the onions and mushrooms are tender.

3. Create the Roux

Mix in the flour, creating a thick roux. If using a stock cube, crumble it into the mixture now and combine thoroughly. Cook the roux over low heat for 2 minutes, stirring constantly to cook off the raw flour taste.

4. Develop the Sauce

Remove the roux from heat and gradually blend in the fresh stock, or add 500ml water if using a stock cube, stirring continuously. Season with pepper, nutmeg, and mustard powder to taste. Return the saucepan to medium heat and bring to a gentle boil, stirring until the sauce thickens.

5. Assemble the Hot-Pot

Lower the heat, add the chopped cooked chicken and mixed vegetables to the sauce, and mix well. Transfer the filling into the prepared pie dish.

6. Layer the Potato Crust

Arrange the potato slices on top of the filling in an overlapping fashion, creating a pie-like topping. Brush the potato rounds with melted butter.

7. Bake to Perfection

Bake in the preheated oven for approximately 35 minutes, or until the potatoes are cooked through and the top is a lovely golden brown.