Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken and mushroom pot pie with sautéed potatoes. It is one of my favorites food recipes. This time, I am going to 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 well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Chicken and Mushroom Pot Pie with Sautéed Potatoes is something that I have loved my whole life. They’re nice and they look wonderful.
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 have to first prepare a few ingredients. You can have 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:
- Make ready Pot pie
- Make ready 1 sheet puff pastry
- Get 1 egg, beaten
- Get 1 tbsp flour
- Get 400 g cooked chicken chunks
- Prepare 7 large mushrooms
- Get 50 g peas
- Prepare 3 tbsp white wine
- Get 1 tsp English mustard
- Take 1 chicken stock cube
- Prepare Salt
- Make ready Pepper
- Prepare 1 squeeze tomato paste
- Get 1/2 an onion, finely duced
- Make ready Sautéed Potatoes
- Prepare 7 large potatoes
- Make ready 3 tbsp butter
- Take 1 sprig rosemary
- Take 2 cloves garlic
- Take Salt
Chicken and Mushroom Pot Pie Recipe is a must try recipe and a quick to make. Pot pie is made using a pan, where mushroom and chicken is sautéed along with caramelized onions and dried herbs. 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. Serve with a green salad with balsamic vinaigrette and crusty bread.
Steps 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!
Potpie is a great way to use up leftover chicken or turkey, and that'll shave a few minutes off your cook time, too. Thickening the sauce in the pan before the pie goes into the oven results in a luscious sauce that's begging for a swipe with crusty bread. Once done, sprinkle some cheese, fresh greens, and serve immediately. Return the chicken pieces to the casserole, add the wine, stock or water and a little seasoning. I made the recipe as written.
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