Recipe: Appetizing Chicken and Mushroom Pot Pie with Sautéed Potatoes

Chicken and Mushroom Pot Pie with Sautéed Potatoes. 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 mushrooms and onion to a pot and cook until the mushrooms have shrunk.

Chicken and Mushroom Pot Pie with Sautéed Potatoes On top of it add the baby spinach, then the cooked mushrooms and top everything with mashed potatoes. 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 cook Chicken and Mushroom Pot Pie with Sautéed Potatoes using 20 ingredients and 10 steps. Here is how you cook that.

Ingredients of Chicken and Mushroom Pot Pie with Sautéed Potatoes

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

Chicken, kale & mushroom pot pie.. A satisfying chicken and mushroom one-pot that makes a great family supper or freeze leftovers for another day. Mash the potatoes with butter and milk until a just slightly thicker consistency than usual. Season the chicken thighs with salt and pepper.

Chicken and Mushroom Pot Pie with Sautéed Potatoes instructions

  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!.

Once done, sprinkle some cheese, fresh greens, and serve immediately. Meanwhile, peel and chop the sweet potato [es] into bite-sized pieces. Once done, drain and return them to the pot, covered to keep warm. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Pan fried chicken in a creamy white wine and garlic sauce with mushrooms.

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