Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken and mushroom pot pie with sautéed potatoes. It is one of my favorites. This time, I am going to 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 recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Chicken and Mushroom Pot Pie with Sautéed Potatoes is something that I have loved my whole life.
To get started with this particular recipe, we have to first 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 can achieve it.
The ingredients needed to make Chicken and Mushroom Pot Pie with Sautéed Potatoes:
- Take Pot pie
- Make ready 1 sheet puff pastry
- Get 1 egg, beaten
- Prepare 1 tbsp flour
- Take 400 g cooked chicken chunks
- Prepare 7 large mushrooms
- Take 50 g peas
- Prepare 3 tbsp white wine
- Make ready 1 tsp English mustard
- Take 1 chicken stock cube
- Make ready Salt
- Prepare Pepper
- Get 1 squeeze tomato paste
- Take 1/2 an onion, finely duced
- Take Sautéed Potatoes
- Get 7 large potatoes
- Make ready 3 tbsp butter
- Get 1 sprig rosemary
- Take 2 cloves garlic
- Get Salt
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!
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