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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken and mushroom pot pie with sautéed potatoes. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chicken and Mushroom Pot Pie with Sautéed Potatoes is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Chicken and Mushroom Pot Pie with Sautéed Potatoes is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to 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 cook that.

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