Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken and mushroom pot pie with sautéed potatoes. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken and Mushroom Pot Pie with Sautéed Potatoes is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Chicken and Mushroom Pot Pie with Sautéed Potatoes is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have chicken and mushroom pot pie with sautéed potatoes using 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Chicken and Mushroom Pot Pie with Sautéed Potatoes:
- Take Pot pie
- Take puff pastry
- Make ready egg, beaten
- Make ready flour
- Get cooked chicken chunks
- Make ready large mushrooms
- Get peas
- Take white wine
- Prepare English mustard
- Prepare chicken stock cube
- Take Salt
- Get Pepper
- Prepare tomato paste
- Get an onion, finely duced
- Make ready Sautéed Potatoes
- Take large potatoes
- Prepare butter
- Make ready rosemary
- Get 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 wine, 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’s going to wrap it up with this special food chicken and mushroom pot pie with sautéed potatoes recipe. Thanks so much for your time. I’m confident you can make this at home. There is 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. Thank you for reading. Go on get cooking!