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. Great recipe for Chicken and Mushroom Pot Pie with Sautéed Potatoes. #mycookbook.
Thickening the sauce in the pan before the pie goes into the oven results in a luscious sauce that's begging for a swipe with crusty bread.
Return the chicken pieces to the casserole, add the wine, stock or water and a little seasoning.
Add the potatoes, thyme, chicken stock and salt and pepper to taste, stir through to combine.
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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. Great recipe for Chicken and Mushroom Pot Pie with Sautéed Potatoes. #mycookbook.
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Ingredients for Chicken and Mushroom Pot Pie with Sautéed Potatoes:
- Require of Pot pie.
- Provide 1 sheet puff pastry.
- Require 1 egg, beaten.
- Need 1 tbsp for flour.
- Prepare 400 g of cooked chicken chunks.
- Provide 7 - large mushrooms.
- Require 50 g of peas.
- Need 3 tbsp white wine.
- Give 1 tsp English mustard.
- Provide 1 - chicken stock cube.
- Require - Salt.
- Give of Pepper.
- You need 1 squeeze for tomato paste.
- Prepare 1/2 an onion, finely duced.
- Give for Sautéed Potatoes.
- Give 7 for large potatoes.
- Give 3 tbsp for butter.
- Provide 1 sprig rosemary.
- You need 2 cloves of garlic.
- Need - Salt.
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. The creamy chicken filling is spiked with sherry and the potatoes are mashed with olive oil in this healthy shepherd's pie recipe.
Chicken and Mushroom Pot Pie with Sautéed Potatoes how to cook:
- 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!.
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. Chicken, kale & mushroom pot pie.. A satisfying chicken and mushroom one-pot that makes a great family supper or freeze leftovers for another day. Blend in flour, salt, pepper and onion.
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