Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, chicken and mushroom pot pie with sautéed potatoes. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Now Choose From Multiple Easy Chicken Recipes To Create That Perfect Meal. 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.

Chicken and Mushroom Pot Pie with Sautéed Potatoes is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Chicken and Mushroom Pot Pie with Sautéed Potatoes is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook chicken and mushroom pot pie with sautéed potatoes using 20 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chicken and Mushroom Pot Pie with Sautéed Potatoes:

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

Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Blend in flour, salt, pepper and onion. Cook, stirring constantly until smooth and thickened. The creamy chicken filling is spiked with sherry and the potatoes are mashed with olive oil in this healthy shepherd's pie recipe.

Instructions to make Chicken and Mushroom Pot Pie with Sautéed Potatoes:

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!

Serve with a green salad with balsamic vinaigrette and crusty bread. Mash the potatoes with butter and milk until a just slightly thicker consistency than usual. Once done, sprinkle some cheese, fresh greens, and serve immediately. 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.

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