Chicken and Mushroom Pot Pie with Sautéed Potatoes
Chicken and Mushroom Pot Pie with Sautéed Potatoes

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chicken and mushroom pot pie with sautéed potatoes. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken and Mushroom Pot Pie with Sautéed Potatoes is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Chicken and Mushroom Pot Pie with Sautéed Potatoes is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook chicken and mushroom pot pie with sautéed potatoes using 20 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and Mushroom Pot Pie with Sautéed Potatoes:
  1. Get Pot pie
  2. Get 1 sheet puff pastry
  3. Get 1 egg, beaten
  4. Take 1 tbsp flour
  5. Make ready 400 g cooked chicken chunks
  6. Make ready 7 large mushrooms
  7. Prepare 50 g peas
  8. Take 3 tbsp white wine
  9. Take 1 tsp English mustard
  10. Prepare 1 chicken stock cube
  11. Prepare Salt
  12. Take Pepper
  13. Take 1 squeeze tomato paste
  14. Prepare 1/2 an onion, finely duced
  15. Make ready Sautéed Potatoes
  16. Prepare 7 large potatoes
  17. Make ready 3 tbsp butter
  18. Make ready 1 sprig rosemary
  19. Make ready 2 cloves garlic
  20. Prepare Salt
Instructions to make Chicken and Mushroom Pot Pie with Sautéed Potatoes:
  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 190C.
  5. 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.
  6. Cook for 30 minutes.
  7. Meanwhile, parboil the potatoes for 5 minutes. Strain them once done and place on a chopping board. Salt thoroughly.
  8. Cube the potatoes and add into a pan with 1 tbsp of the butter, which should be very hot.
  9. 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.
  10. Take the pots out of the oven and place onto a plate. Add the sautéed potatoes and a dollop of mustard. Enjoy!

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