Creamy chicken and mushroom hot pot

Instructions

1. Heat oil in a deep non-stick frying pan over medium-high heat. Cook eschalots, celery and bacon, stirring, for 5 minutes or until softened. Add chicken and mushrooms and cook, stirring, for 5 minutes or until chicken is browned.
2. Stir in stock, evaporated milk and thyme and bring to a simmer. Simmer, uncovered, for 10 minutes or until chicken is cooked.
3. Combine cornflour and 1 tablespoon water in a small bowl. Add to chicken mixture and stir to combine. Simmer for 2 minutes, stirring, until sauce has thickened. Serve with extra thyme.