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Half an Hour to Preparing Perfect Chicken and Mushroom Pot Pie with Sautéed Potatoes

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Chicken and Mushroom Pot Pie with Sautéed Potatoes

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To make an extraordinary Chicken and Mushroom Pot Pie with Sautéed Potatoes, below are the materials required:

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

After preparing the ingridients, now you are good to make your tasty Chicken and Mushroom Pot Pie with Sautéed Potatoes by following the procedures below:

  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 the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Add the mushrooms and continue to fry until the chicken.

Recipe : Chicken and Mushroom Pot Pie with Sautéed Potatoes

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