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

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken and mushroom pot pie with sautéed potatoes. It is one of my favorites food recipes. For mine, I am going to make it a 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 recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Chicken and Mushroom Pot Pie with Sautéed Potatoes is something that I’ve loved my entire life. They’re nice and they look fantastic.

Add stock and ¾ of the milk, a little at a time, stirring over a gentle heat as the sauce thickens. Mix remaining milk with cornflour to make a paste. Add the cooked chicken and vegetables to the sauce and stir well.

To get started with this particular recipe, we must first 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 can achieve it.

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

The filling for the pie is made rich by adding cream and thickening a bit and then covering it with a flaky and buttery puff pastry and baking it till it crisp up. Meanwhile, peel and chop the sweet potato [es] into bite-sized pieces. Once done, drain and return them to the pot, covered to keep warm. Once done, sprinkle some cheese, fresh greens, and serve immediately.

Steps 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!

These healthier choices start with the chicken pot pie filling that's loaded chock full of fresh veggies that step outside the traditional ingredient mix—asparagus, mushrooms, leeks—with a bit of garlic and fresh thyme sautéed in just a bit of canola oil while carrots, baby red potatoes, and peas give a nod to the classic pot pie flavors. Mash the potatoes with butter and milk until a just slightly thicker consistency than usual. Season the chicken thighs with salt and pepper. Reduce the heat to low and add the potatoes, chicken, and vegetables (and any accumulated juice), and a generous pinch each of salt and pepper. Melt butter in a large skillet over medium heat.

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