Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, chicken and mushroom pot pie with sautéed potatoes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Chicken and Mushroom Pot Pie with Sautéed Potatoes is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Chicken and Mushroom Pot Pie with Sautéed Potatoes is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook 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
- Prepare 1 sheet puff pastry
- Prepare 1 egg, beaten
- Take 1 tbsp flour
- Prepare 400 g cooked chicken chunks
- Make ready 7 large mushrooms
- Prepare 50 g peas
- Make ready 3 tbsp white wine
- Prepare 1 tsp English mustard
- Take 1 chicken stock cube
- Take Salt
- Take Pepper
- Prepare 1 squeeze tomato paste
- Make ready 1/2 an onion, finely duced
- Take Sautéed Potatoes
- Take 7 large potatoes
- Make ready 3 tbsp butter
- Prepare 1 sprig rosemary
- Prepare 2 cloves garlic
- Get Salt
Chicken and Mushroom Pot Pie Casserole. It is a really easy homemade chicken pot pie to make. The recipe uses a chicken pot pie filling which is a very good chicken mushroom casserole in its own right. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
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!
The recipe uses a chicken pot pie filling which is a very good chicken mushroom casserole in its own right. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Season the chicken thighs with salt and pepper. Return the chicken pieces to the casserole, add the wine, stock or water and a little seasoning.
So that is going to wrap this up for this special food chicken and mushroom pot pie with sautéed potatoes recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
