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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 Plus Save Money In The Kitchen.
Until fairly recently any person who indicated concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. Unless everyone begins to start living more environmentally friendly we won’t be able to resolve the problems of the environment. These kinds of modifications need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen is a good place to begin saving energy by going a lot more green.
Refrigerators and freezers use a lot of electricity, especially if they are not operating as efficiently as they should. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can easily reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is actually something we can all perform, without difficulty. It’s related to being sensible, usually.
We hope you got benefit from reading it, now let’s go back to chicken and mushroom pot pie with sautéed potatoes recipe. To cook chicken and mushroom pot pie with sautéed potatoes you only need 20 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Chicken and Mushroom Pot Pie with Sautéed Potatoes:
- Prepare Pot pie
- Use 1 sheet puff pastry
- Use 1 egg, beaten
- Prepare 1 tbsp flour
- Use 400 g cooked chicken chunks
- Take 7 large mushrooms
- Provide 50 g peas
- Use 3 tbsp white wine
- Take 1 tsp English mustard
- Use 1 chicken stock cube
- Provide Salt
- Get Pepper
- You need 1 squeeze tomato paste
- Provide 1/2 an onion, finely duced
- Use Sautéed Potatoes
- You need 7 large potatoes
- Use 3 tbsp butter
- Provide 1 sprig rosemary
- Take 2 cloves garlic
- You need Salt
Steps to make Chicken and Mushroom Pot Pie with Sautéed Potatoes:
- 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!
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