Chicken and Mushroom Pot Pie with Sautéed Potatoes. Add the mushrooms and onion to a pot and cook until the mushrooms have shrunk. 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.
Mash the potatoes with butter and milk until a just slightly thicker consistency than usual. Chicken pot pies are the homiest and most comforting of lunch or supper entrées. Here, we've combined plump pieces of juicy poached chicken with cremini mushrooms, leeks, carrots, and peas, and baked them under a flaky, buttery pastry lid. You can have Chicken and Mushroom Pot Pie with Sautéed Potatoes using 20 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Chicken and Mushroom Pot Pie with Sautéed Potatoes
- Prepare of Pot pie.
- It’s 1 sheet of puff pastry.
- Prepare 1 of egg, beaten.
- You need 1 tbsp of flour.
- You need 400 g of cooked chicken chunks.
- Prepare 7 of large mushrooms.
- You need 50 g of peas.
- It’s 3 tbsp of white wine.
- It’s 1 tsp of English mustard.
- It’s 1 of chicken stock cube.
- It’s of Salt.
- You need of Pepper.
- It’s 1 squeeze of tomato paste.
- Prepare 1/2 of an onion, finely duced.
- It’s of Sautéed Potatoes.
- It’s 7 of large potatoes.
- It’s 3 tbsp of butter.
- It’s 1 sprig of rosemary.
- You need 2 cloves of garlic.
- You need of Salt.
The creamy chicken filling is spiked with sherry and the potatoes are mashed with olive oil in this healthy shepherd's pie recipe. Serve with a green salad with balsamic vinaigrette and crusty bread. 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.
Chicken and Mushroom Pot Pie with Sautéed Potatoes instructions
- 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!.
Once done, sprinkle some cheese, fresh greens, and serve immediately. Season the chicken thighs with salt and pepper. My husband said it was the best chicken pot pie I have ever made, and I've made a few. I added diced carrots and celery and sautéed those with the onions, then threw in some frozen corn and peas when I added the mushrooms, bacon and chicken. On top of it add the baby spinach, then the cooked mushrooms and top everything with mashed potatoes.