Creamy Mustard Chicken Hotpot

Serves: 10

Ingredients

• 300ml Millac Gold
• 2kg potatoes (peeled & sliced)
• 500g onions or leeks (sliced)
• 2 tbsp dried rosemary
• 1kg diced chicken
• 4 tbsp corn flour
• 3 tbsp Dijon mustard
• 700ml low salt chicken stock
• freshly ground black pepper

Method

Preheat the oven to 160°C or gas mark 3.

Place a layer of sliced potatoes into the base of a 6 litre casserole dish and scatter over half of the sliced onions or leeks.

Season with rosemary, black pepper and add half the diced chicken.

Repeat the layers once more and finish with sliced potatoes.

Mix a little stock with the corn flour to make a paste, adding the mustard. Stir in the remaining stock and Millac Gold. Pour over the stock mixture and cover with a tight fitting lid.

Bake for 1 hour.