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Add stock and ¾ of the milk, a little at a time, stirring over a gentle heat as the sauce thickens. Mix remaining milk with cornflour to make a paste. Great recipe for Chicken and Mushroom Pot Pie with Sautéed Potatoes. #mycookbook.

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Ingredients requirements of Chicken and Mushroom Pot Pie with Sautéed Potatoes:

1. Make ready of Pot pie
2. Provide 1 sheet for puff pastry
3. Get 1 - egg, beaten
4. You need 1 tbsp of flour
5. Take 400 g for cooked chicken chunks
6. Require 7 - large mushrooms
7. Take 50 g - peas
8. Give 3 tbsp for white wine
9. Prepare 1 tsp - English mustard
10. Need 1 chicken stock cube
11. Need Salt
12. Give Pepper
13. Get 1 squeeze for tomato paste
14. Provide 1/2 an onion, finely duced
15. Make ready of Sautéed Potatoes
16. Take 7 large potatoes
17. You need 3 tbsp of butter
18. Take 1 sprig of rosemary
19. Give 2 cloves - garlic
20. Need Salt

Meanwhile, peel and chop the sweet potato [es] into bite-sized pieces. Once done, drain and return them to the pot, covered to keep warm. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. The creamy chicken filling is spiked with sherry and the potatoes are mashed with olive oil in this healthy shepherd's pie recipe.

Chicken and Mushroom Pot Pie with Sautéed Potatoes process:

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!

Serve with a green salad with balsamic vinaigrette and crusty bread. Mash the potatoes with butter and milk until a just slightly thicker consistency than usual. Chicken, kale & mushroom pot pie.. A satisfying chicken and mushroom one-pot that makes a great family supper or freeze leftovers for another day. Blend in flour, salt, pepper and onion.

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