Hello, I am Marie. Today, we’re going to make chicken and mushroom pot pie with sautéed potatoes recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chicken and Mushroom Pot Pie with Sautéed Potatoes Recipe
Chicken and Mushroom Pot Pie with Sautéed Potatoes is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Chicken and Mushroom Pot Pie with Sautéed Potatoes is something which I have loved my entire life.
To bewith this particular recipe, we must first prepare a few ingredients. You can have chicken and mushroom pot pie with sautéed potatoes using 20 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and Mushroom Pot Pie with Sautéed Potatoes:
- Make ready Pot pie
- Prepare 1 sheet puff pastry
- Make ready 1 egg, beaten
- Make ready 1 tbsp flour
- Prepare 400 g cooked chicken chunks
- Take 7 large mushrooms
- Prepare 50 g peas
- Prepare 3 tbsp white
- Make ready 1 tsp English mustard
- Make ready 1 chicken stock cube
- Get Salt
- Take Pepper
- Take 1 squeeze tomato paste
- Take 1/2 an onion, finely duced
- Take Sautéed Potatoes
- Make ready 7 large potatoes
- Get 3 tbsp butter
- Make ready 1 sprig rosemary
- Get 2 cloves garlic
- Take Salt
Steps to make Chicken and Mushroom Pot Pie with Sautéed Potatoes:
- Roll out the puff pastry: mark the outline of the pot on the rolled pastry (1/2 cm thick) and cut about a centimetre outwards from the mark you made the with the pot. Flour generously and set aside.
- Add the mushrooms and onion to a pot and cook until the mushrooms have shrunk. Add in tomato paste, flour, white , mustard and the stock cube.
- Once everything is evenly coated, add in the chopped chicken and top up until everything is submerged with boiling water. This is the filling. You will want to reduce it enough so that it doesn’t make the pastry soggy, but also so it’s not dry.
- Preheat the oven to 190C.
- Add in the peas and salt and pepper to taste. Fill up each pot evenly and then place the pastry on top, wrapping it around the sides. Cut a small slit in the top. Brush on the beaten egg as an egg wash.
- Cook for 30 minutes.
- Meanwhile, parboil the potatoes for 5 minutes. Strain them once done and place on a chopping board. Salt thoroughly.
- Cube the potatoes and add into a pan with 1 tbsp of the butter, which should be very hot.
- Give it a mix a bit to stop burning, and, once it has gotten a bit crispy on all edges, add in the rest of the butter, garlic and rosemary. Baste the potatoes with the hot herby butter.
- Take the pots out of the oven and place onto a plate. Add the sautéed potatoes and a dollop of mustard. Enjoy!
So that is going to wrap this up for this exceptional dish chicken and mushroom pot pie with sautéed potatoes recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
