Ingredients

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season generously with salt and pepper, and cook until browned on all sides (about 5-6 minutes). Remove chicken from the pan and set aside.

3. 3

   In the same skillet, add the chopped onion and sliced mushrooms. Sauté for about 5 minutes until softened and slightly browned. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

5. 5

   Gradually pour in the chicken broth and heavy cream, stirring constantly to prevent lumps. Simmer for 2-3 minutes until the sauce thickens. Stir in the dried thyme and return the browned chicken to the pan.

6. 6

   Transfer the creamy chicken and mushroom mixture into a 9x9 inch baking dish.

7. 7

   Arrange the thinly sliced potatoes in neat, overlapping layers on top of the chicken mixture, covering it completely.

8. 8

   Brush the top of the potatoes with the melted butter and sprinkle with a little salt and pepper.

9. 9

   Bake for 40-45 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the hotpot rest for 5 minutes before serving.