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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 Green Living In The Kitchen area Could save you Cash.

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Probably the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. The energy used by cooking in an oven is definitely greater by 75%, and maybe this little bit of knowledge will spur you on to use the microwave more frequently. When it relates to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. You will be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned method, but you would be wrong. A dishwasher is particularly efficient when it's full before a cycle is commenced. Conserve even more money by air drying or cool drying your dishes instead of heat drying them.

From the above it really should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living just isn't that tough. It's about being practical, usually.

We hope you got insight 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 need 20 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chicken and Mushroom Pot Pie with Sautéed Potatoes:

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