Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken and mushroom pot pie with sautéed potatoes. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Chicken and Mushroom Pot Pie with Sautéed Potatoes is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Chicken and Mushroom Pot Pie with Sautéed Potatoes is something which I’ve loved my whole life.
Did your chicken pot pie first and loved it! Tonight it's steak and mushroom pot pie with the same recipe! Remove the chicken and mushrooms from the pan and set aside.
To begin with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Chicken and Mushroom Pot Pie with Sautéed Potatoes:
- Make ready Pot pie
- Get 1 sheet puff pastry
- Get 1 egg, beaten
- Take 1 tbsp flour
- Take 400 g cooked chicken chunks
- Take 7 large mushrooms
- Prepare 50 g peas
- Take 3 tbsp white wine
- Prepare 1 tsp English mustard
- Prepare 1 chicken stock cube
- Prepare Salt
- Take Pepper
- Make ready 1 squeeze tomato paste
- Prepare 1/2 an onion, finely duced
- Make ready Sautéed Potatoes
- Get 7 large potatoes
- Make ready 3 tbsp butter
- Take 1 sprig rosemary
- Make ready 2 cloves garlic
- Make ready Salt
Chicken, kale & mushroom pot pie. This vegetarian pot pie recipe fits the comfort-food bill nicely; it's just brimming with veggies and creamy pot pie filling, all Vegetable Pot Pie with Potatoes and Mushrooms. I make a ton of chicken pot pies. I went ahead and tried this meatless version (but with smoked.
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!
Definitely not the Chicken Pot Pie my mom made. My suggestions: add some thyme, sage & other herbs, omit the canned veggies & use steamed fresh or frozen for better flavor & nutrients, add sauteed onions & mushrooms if you like them. It's not that hard to make these changes, but well worth it to. Jamie's Quick Chicken & Mushroom Pie. You should cook these Chicken and Mushroom "Pot" Pies until the sauce has thickened and the filling is piping hot - this should be after its second turn in the oven.
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