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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 Methods To Live Green And Spend less Money In The Kitchen.

Remember when the only individuals who cared about the ecosystem were tree huggers along with hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared burden we have for turning things around. The experts are agreed that we cannot change things for the better without everyone’s active participation. These kinds of modifications need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going a lot more green.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to run as often.

From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is reasonably uncomplicated to live green, after all. Largely, all it takes is a bit of common sense.

We hope you got insight from reading it, now let’s go back to chicken and mushroom pot pie with sautéed potatoes recipe. To make chicken and mushroom pot pie with sautéed potatoes you need 20 ingredients and 10 steps. Here is how you do that.

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