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

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken and mushroom pot pie with sautéed potatoes. It is one of my favorites. This time, I’m gonna 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 favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. 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 begin with this particular recipe, we must 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 it.

The ingredients needed to make Chicken and Mushroom Pot Pie with Sautéed Potatoes:
  1. Prepare Pot pie
  2. Get 1 sheet puff pastry
  3. Prepare 1 egg, beaten
  4. Take 1 tbsp flour
  5. Get 400 g cooked chicken chunks
  6. Make ready 7 large mushrooms
  7. Make ready 50 g peas
  8. Take 3 tbsp white wine
  9. Get 1 tsp English mustard
  10. Take 1 chicken stock cube
  11. Make ready Salt
  12. Take Pepper
  13. Make ready 1 squeeze tomato paste
  14. Get 1/2 an onion, finely duced
  15. Prepare Sautéed Potatoes
  16. Get 7 large potatoes
  17. Get 3 tbsp butter
  18. Prepare 1 sprig rosemary
  19. Prepare 2 cloves garlic
  20. Make ready 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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