This easy recipe for chicken pot pie with mashed potato crust is a whole new level of comfort food. Make it ahead for easy weeknight cooking!
I do love a good pot pie, and I love it even more when the pot pie crust is made out of creamy, dreamy mashed potatoes. And I also love dishes that I can make ahead and then just bake up later when things are busy. I get all of this and more with this easy recipe for chicken pot pie with mashed potato crust…the more is the delicious taste of tender chicken with carrots and celery in a light herbed sauce, and did I mention the mashed potato topping? Ready for your new favorite pot pie? Let’s make it!
This is exactly the kind of recipe you want to have on hand to make ahead and then pull out on a busy weeknight. Halloween, for example. Once your little trick or treaters are back from their rounds, you can pop these in the oven to try and distract them from eating only Snickers for dinner.
Which gives me the chance to give you a peek at our office Halloween party that we had this past Friday. We take Halloween SERIOUSLY at my place of work, and part of that is always having our festivities a few days before so that folks who want to be with their kiddos on the day don’t have to miss Adult Halloween.
We generally go for costumes that are related to our daily work of making children’s books. Above is yours truly as Runny Babbit, and my friend Margaret as a walking version of what happens when we need to, as we say in the business, crash a project through. Crash…get it?
I loved this group costume…
This is our fabulous digital team, being…A SEARCH ENGINE. I love it!!
Our designers are ridiculously clever every single year. Rachel is dressed up as our recycling center, and she had candy in those buckets. And speaking of candy, this year we had a Halloween bake-off. Guess who got to be one of the judges?
It was next to IMPOSSIBLE to decide.
It was a tough assignment. I know. You feel for me.
We ultimately chose the Halloween in Narnia cake, which combined artistry and a children’s book them and maximum scrumptiousness.
So if your Halloween is going to be similarly busy and festive, you might want to whip up this easy chicken pot pie – once it is assembled, it can sit in the fridge until you are ready to pop it in the oven. It is full of delicious and nutritious veggies…
…all cooked up with some chicken and did I mention, topped with MASHED POTATOES?
All treat. No tricks. Happy Halloween!!
Chicken Pot Pie with Mashed Potato Crust
Prep Time: 20 minutes- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop and Oven
Cuisine: American
Print Recipe
Pin RecipeIngredients
- 4 medium Yukon Gold potatoes, quartered
- 4 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup milk
- 2 scallions, chopped
- 2 tablespoons butter
- 1/2 red onion, chopped
- 4 tablespoons flour
- 2 cups chicken broth
- 2 cups diced carrots
- 2 cups diced celery
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sage
- 1/2 cup milk
- 2 cups cooked and shredded chicken
Instructions
- If you are cooking the pot pies immediately, preheat the oven to 375.
- Start by making the potatoes: put the potatoes into a saucepan, cover them with water and bring to a boil. Simmer until the potatoes are tender, about 15 minutes. Drain and return to the pot.
- Add 4 tablespoons of butter and 1 teaspoon salt. Mash with a potato masher and then add the pepper and the milk. Stir in half the scallions and set aside.
- In another large saucepan, melt 2 tablespoons of butter over medium high heat. Add the onions and stir until they are starting to turn tender, about 3 minutes.
- Whisk in the flour, followed by the chicken broth. Simmer for 5 minutes.
- Add the carrots, celery, 1 teaspoon salt and the sage. Simmer for another 5 minutes.
- Add the milk and the chicken and simmer for another 5 minutes.
- Spoon the chicken mixture into one large casserole or individual casseroles. Top with the mashed potatoes, spreading them to the sides of the casserole. At this point you can put them in the fridge if you are baking them later, just let them come to room temperature before you bake.
- Place the casserole on a rimmed baking dish and bake for 30 minutes. Cool slightly, garnish with remaining scallions and serve!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
This sounds great friend! Easy has been our repertoire
lately:).. thanks much for this comfort food:)
SO much need for comfort food right now, my friend. xo
You have that so right…❤️
My home town was involved in the Northern California
Wildfires… I know so many who lost their homes and everyone devastated in the pretty little town of Santa Rosa CA… and your day in NYC…????
I appreciate you and your family so much..
Love and kindness prevails
Xo
Oh Karen – you are in my thoughts and prayers. California Strong. And I am so grateful for your friendship and support. xoxo
This recipe sounds wonderful! And so does your office.
How many lbs of chicken to get to 2 cups cooked and shredded? I never have leftover chicken around so
I’ll need to poach some for this. I’m guessing 3-4 lbs of boneless skinless breasts?
Hi Katie! I think 2 large boneless chicken breast halves should be plenty, so maybe about a pound or so? I like to poach chicken by putting it in a pot of water with a splash of white wine, some chopped carrot and celery, some salt and pepper and a little dried sage. Bring it to a simmer for about 5 minutes, then cover the pot and let it sit until the liquid is cool. The chicken will be beautifully tender and cooked through.
This looks delicious! Love the use of mashed potatoes as a topping, such a fun alternative for traditional crust!
Luci’s Morsels | fashion. food. frivolity.
Mashed potatoes make everything better, right?
I knew I liked you. NOW I’m pretty sure I love you! Mashed potatoes on top of chicken pot pie?! You are truly a kitchen genius! But I’m going to have to add a bit of crumbled bacon to those spuds, just because…you know…BACON. This is going on my table this weekend. I’d better double it, though, because my family will not be happy if they only get a single serving of this deliciousness!
Well, I love you right back because how could I have forgotten the BACON! Next time for sure! :)
I made similar individual pot pies a few weeks ago. Made my mashed potato topping similar to cottage pie, adding an egg yolk and sprinkling of parm. Both my husband and I agreed we like mashed potato version better than piecrust. Think I need to make again, soon.
I will take mashed potatoes over piecrust any time! Love your addition of the egg and the cheese. :)