Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken and mushroom pot pie with sautéed potatoes. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Chicken and Mushroom Pot Pie with Sautéed Potatoes is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Chicken and Mushroom Pot Pie with Sautéed Potatoes is something that I have loved my entire life. They are nice and they look fantastic.
This easy chicken pie recipe is dead simple and can be knocked up in no time at all. Perfect with greens and mash, it's a great winter warmer. Remove the chicken and mushrooms from the pan and set aside.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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
- Make ready 1 sheet puff pastry
- Take 1 egg, beaten
- Take 1 tbsp flour
- Prepare 400 g cooked chicken chunks
- Get 7 large mushrooms
- Make ready 50 g peas
- Make ready 3 tbsp white wine
- Get 1 tsp English mustard
- Prepare 1 chicken stock cube
- Get Salt
- Take Pepper
- Take 1 squeeze tomato paste
- Prepare 1/2 an onion, finely duced
- Get Sautéed Potatoes
- Take 7 large potatoes
- Prepare 3 tbsp butter
- Make ready 1 sprig rosemary
- Prepare 2 cloves garlic
- Get Salt
Salt and Vinegar Smashed Potatoes with Herbed Yogurt Dip. Zucchini, Feta and Squash Blossom Pasta. Fill the pan with just enough water to come to the top of the chicken breasts. This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and herbs.
Instructions 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!
It's cozy comfort food that's wonderful in the winter! My brother used to call me and rant when he'd dine out and get a chicken pot pie with only a "pie crust lid on top," saying that his favorite part was. This Chicken Pot Pie is a breeze to make with rotisserie chicken meat and refrigerated pie crusts. It's a comforting meal the whole family will enjoy. Gradually whisk in chicken broth and then milk.
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