This easy recipe for mashed potato chicken pot pie is a whole new level of comfort food. Make it ahead for easy weeknight cooking!
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Why we love this recipe
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?
Ingredients you need
Ingredients notes and substitutions
- Chicken: You can use leftover chicken, buy a rotisserie chicken at your supermarket, or poach a chicken breast specially for this recipe.
- Mashed Potatoes: The recipe below includes how to make mashed potatoes from scratch, but you can also pick up a pre-made container of mashed potatoes (look in the dairy section of your supermarket, heat them up according to the package directions, and they will work just fine.
- Poultry Seasoning: This is a combo of spices including dried sage, thyme and a few others, and you can find it in the spice aisle of your supermarket. If you want to try making your own, here is a great poultry seasoning recipe for you to check out!
How to make this recipe
(Scroll down for the handy complete printable recipe with nutrition info!)
STEP 1: Start by making a batch of mashed potatoes – the recipe below has directions for making them from scratch but if you’d rather pick up a pre-made container of them, I WON’T TELL. (I may or may not have done this myself. Don’t tell my mama.)
STEP 2: Once you have your mashies done, melt some butter in a large pot and saute up some chopped sweet onion.
STEP 3: Add some flour, followed by some chicken broth, whisk it up until it’s nice and smooth, and then add in some chopped carrots and celery, along with some salt and a little dried sage. Let it bubble away until things start to thicken up a little.
STEP 4: Stir in some shredded cooked chicken and a little milk, and then pour it into a casserole (or if you have used an oven-safe pot like a Dutch oven you can leave it right in there!). You can also divide it among four individual little casseroles if you like.
Now spread those mashed potatoes on top and pop it into a 375 oven for a half hour or so. Lounge on the sofa with a glass of wine while someone else sets the table.
30 minutes later…voila! Comfort food happiness!
Recipe FAQ
You can! Bring it to room temperature before you pop it in the oven.
If you have the time, my favorite way to get myself a pile of cooked chicken is to pop a few chicken breasts in the slow cooker with about 2 cups of chicken broth and let it cook for 8 hours on low. It will be amazingly tender.
Or, you can put the chicken in a pot of water, bring it to a boil and turn off the heat. Cover the pot and let the chicken cool completely. This is called poaching the chicken and again…so tender.
OR, you can buy a rotisserie chicken at your supermarket, or use leftover chicken.
They are usually in the dairy section, somewhere near the tubes of biscuits. I don’t recommend using the instant potatoes in the box but hey, if you love them go for it!
Pop your question in the comments and I promise to answer pronto!
Want to round out your meal?
We do love some strawberry lemonade with this chicken dinner, and we wouldn’t say no to some easy peasy butter biscuits on the side!
And for dessert? I’m thinking banana brownies!
Other easy chicken comfort food recipes we love
Want more casserole recipes? Check out our complete collection of casserole recipes…it’s a comfort food treasure trove! There’s even some dessert casseroles in there.
Could you leave us some stars? ⭐️
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintMashed Potato Chicken Pot Pie
This easy recipe for mashed potato chicken pot pie is a whole new level of comfort food. Make it ahead for easy weeknight cooking!
- 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
Ingredients
- 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 sweet 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!
Notes
-
- Chicken: You can use leftover chicken, buy a rotisserie chicken at your supermarket, or poach a chicken breast specially for this recipe.
-
- Mashed Potatoes: The recipe below includes how to make mashed potatoes from scratch, but you can also pick up a pre-made container of mashed potatoes (look in the dairy section of your supermarket, heat them up according to the package directions, and they will work just fine.
-
- Poultry Seasoning: This is a combo of spices including dried sage, thyme and a few others, and you can find it in the spice aisle of your supermarket. If you want to try making your own, here is a great poultry seasoning recipe for you to check out!
Terri Joy says
Can this be frozen?
Hi Terri! I haven’t frozen it myself, but I don’t see why not. When you are ready to eat it, I would thaw it in the fridge, and then warm it in a 375 oven for a half hour. If you do freeze it will you come back and tell us how it worked out? Thank you! :)
Terri Joy says
Most definitely!
Fred says
What gas mark for this pot pie ans how long for .Thanks
I’m so sorry Fred – I don’t understand your question?
Linda says
Gas mark refers to oven degree in Fahrenheit..375 F = mark 5
Kim T. says
It sounds delicious! Should the potatoes be peeled? It doesn’t mention this step but from the photo I’m assuming they should be?
Hi Kim! That is a GREAT question and I will clarify it in the post but here’s the quick answer! If you are using Yukon Gold potatoes (or another potato with a very thin skin, like red potatoes) you don’t have to peel them – just give them a good scrub and chop them up. The skins are so thin and delicate that they blend in with the potato insides. If you are using Idaho or Russet potatoes with a thicker skin, then you should peel them first. (I love Yukon Golds – sometimes called butter potatoes – the best for mashed potatoes!) Hope this helps!
Kim T. says
Thanks for your quick reply! This makes sense. I hadn’t thought of the fact that Yukon Golds have the thin skins, as opposed to others like Russets.
Of course! Hope you love this comfort food supper as much as we do – it’s one of the most requested recipes in my house! :)
Rebecca Chapman says
Made this with the scads of leftover mashed potatoes from Thanksgiving! Instead of celery and carrots I used a small bag of frozen mixed veggies (for soup) carrots, green beans and corn. Used Mrs. Dash instead of Sage and 1/2 the salt. Whoa boy :) Tasty Business!
Rebecca! Love your version of this recipe – happy merry everything! :)
Jill Nobles says
FYI if you chunk your potatoes and add a cup of water you can cook them on high in your instant pot in 3 minutes. BOOM. Mashed potatoes. I love all of these ingredients and because I am an IP junkie I will be attempting the pie filling in the IP as well, stay tuned! Thanks for sharing!
Well I just LOVE this idea, and keep me posted! :)
Astrid says
Delicious! Oddly enough I had never made chicken pot pie. Had a surplus of potatoes and found this through a Google search. Turned out beautifully. No sage on hand, so subbed fresh thyme. Also use ine cup celery, one cup fresh peas. Enough for leftovers tomorrow.
Thanks Astrid, and I love your substitutions. :) And isn’t it great when there is enough for leftovers? Happy Monday!
Denise McCarthy says
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. :)
Theresa Murphy says
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! :)
Luci's Morsels says
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?
Katie says
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.
Karen Nelson says
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
Karen Nelson says
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