Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken and mushroom pot pie with sautéed potatoes. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Chicken and Mushroom Pot Pie with Sautéed Potatoes is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Chicken and Mushroom Pot Pie with Sautéed Potatoes is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. 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 puff pastry
3. Prepare egg, beaten
4. Take flour
5. Take cooked chicken chunks
6. Make ready large mushrooms
7. Prepare peas
8. Prepare white wine
9. Prepare English mustard
10. Make ready chicken stock cube
11. Get Salt
12. Prepare Pepper
13. Make ready tomato paste
14. Get an onion, finely duced
15. Make ready Sautéed Potatoes
16. Prepare large potatoes
17. Prepare butter
18. Take rosemary
19. Make ready garlic
20. Prepare Salt

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!

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