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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 Ways To Live Green And Conserve Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not working as efficiently as they should. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. Natural living is something we can all do, without difficulty. A lot of it really is merely using common sense.

We hope you got benefit 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 do it.

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