Easiest Way to Make Delicious Chicken and Mushroom Pot Pie with Sautéed Potatoes

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Chicken and Mushroom Pot Pie with Sautéed Potatoes

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We hope you got benefit from reading it, now let’s go back to chicken and mushroom pot pie with sautéed potatoes recipe. To cook chicken and mushroom pot pie with sautéed potatoes you only need 20 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Chicken and Mushroom Pot Pie with Sautéed Potatoes:

  1. You need of Pot pie.
  2. Prepare 1 sheet of puff pastry.
  3. Take 1 of egg, beaten.
  4. Get 1 tbsp of flour.
  5. You need 400 g of cooked chicken chunks.
  6. Take 7 of large mushrooms.
  7. Prepare 50 g of peas.
  8. Get 3 tbsp of white wine.
  9. Use 1 tsp of English mustard.
  10. You need 1 of chicken stock cube.
  11. Use of Salt.
  12. Take of Pepper.
  13. Use 1 squeeze of tomato paste.
  14. Get 1/2 of an onion, finely duced.
  15. Use of Sautéed Potatoes.
  16. Provide 7 of large potatoes.
  17. Use 3 tbsp of butter.
  18. Use 1 sprig of rosemary.
  19. Get 2 cloves of garlic.
  20. Take of 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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