Chicken and Mushroom Pot Pie with Sautéed Potatoes. In this riff on the classic pot pie, a "bowl" of buttery whipped potatoes replaces the traditional pastry crust, while the stew gets sophisticated flavor from When the chicken is cool enough to handle, pull the meat from the bones, shred into bite-size pieces (discard the skin and bones), and add to the sauce. Remove the chicken and mushrooms from the pan and set aside. Remove from the heat and set aside with the chicken and mushrooms.

Chicken and mushroom pie with shortcrust pastry recipe. · This Rustic Garlic Butter Pasta is loaded with roasted broccoli, sauteed mushrooms, and Parmesan cheese. This easy chicken pie recipe is dead simple and can be knocked up in no time at all. Perfect with greens and mash, it's a great winter warmer. You can have 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

You need of Pot pie.
It's 1 sheet of puff pastry.
You need 1 of egg, beaten.
Prepare 1 tbsp of flour.
Prepare 400 g of cooked chicken chunks.
Prepare 7 of large mushrooms.
It's 50 g of peas.
You need 3 tbsp of white wine.
It's 1 tsp of English mustard.
You need 1 of chicken stock cube.
It's of Salt.
You need of Pepper.
You need 1 squeeze of tomato paste.
You need 1/2 of an onion, finely duced.
You need of Sautéed Potatoes.
It's 7 of large potatoes.
It's 3 tbsp of butter.
Prepare 1 sprig of rosemary.
Prepare 2 cloves of garlic.
Prepare of Salt.

Definitely not the Chicken Pot Pie my mom made. My suggestions: add some thyme, sage & other herbs, omit the canned veggies & use steamed fresh or frozen for better flavor & nutrients, add sauteed onions & mushrooms if you like them. It's not that hard to make these changes, but well worth it to. The filling for these chicken mushroom pot pies can be made in advance and kept in the fridge for Did your chicken pot pie first and loved it!

Chicken and Mushroom Pot Pie with Sautéed Potatoes instructions

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!.

Tonight it's steak and mushroom pot pie with the same Chewy Chocolate Crinkle Cookies. Tarragon-Roasted Chicken with Mushrooms and Potatoes. I, however, also make a really excellent chicken pot pie with the more traditional ingredients so my son was not a fan. I'll keep the recipe and highly recommend it but for the time being I'll be making my standard recipe as my son loves it. This chicken and mushroom pie recipe is the ultimate comfort food.