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Chicken and Mushroom Pot Pie with Sautéed Potatoes
Chicken and Mushroom Pot Pie with Sautéed Potatoes

Before you jump to Chicken and Mushroom Pot Pie with Sautéed Potatoes recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you probably purchase lots of food items out of habit. For example, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it has. Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a normal part of your new healthy eating plan.

Evidently, it’s easy to begin incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chicken and mushroom pot pie with sautéed potatoes recipe. You can cook chicken and mushroom pot pie with sautéed potatoes using 20 ingredients and 10 steps. Here is how you achieve it.

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