Hearty Chicken Pot Pie with Creamy Mashed Potato Topping
Elevate your pot pie experience with this comforting and hearty dish, featuring tender chicken and a medley of vegetables enveloped in a rich, flavorful broth. The true star, however, is the creamy mashed potato topping that adds a delightful texture and warmth. Perfect for those chilly evenings, this recipe is not only simple to prepare but also makes for excellent leftovers. Packed with flavor and loved by the whole family—your picky eaters won’t be able to resist. Feel free to get creative by using leftover vegetables you have on hand, ensuring nothing goes to waste while enhancing the dish with your personal touch. This indulgent meal brings a heartwarming satisfaction that’s hard to beat!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Butter
4 tablespoons (divided)
Bacon Grease
2 tablespoons (for sautéing)
Chicken Bouillon Cubes
2 (dissolved in water)
Chicken Breasts
2 (cubed)
Water
1 1/2 cups (for broth)
Milk
3/4 cup (for cream sauce)
Mashed Potatoes
2 cups (prepared)
Egg
1 (beaten)
Carrots
2 medium (sliced)
Potato
1 medium (cubed)
Onion
1 medium (diced)
Green Beans
1/2 cup (leftovers, chopped)
Peas
1/2 cup (leftovers)
Flour
1/2 cup (approximate, for roux)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Seasoning Salt
to taste (for seasoning)
Instructions
1
In a large skillet, heat the bacon grease over medium heat. Sauté the cubed potato and sliced carrots until they begin to soften, about 5 minutes.
2
Add the diced onion and continue cooking until the onion is translucent and softened, about 3-4 minutes.
3
Dissolve the chicken bouillon cubes in 1 1/2 cups of water and gradually pour into the skillet, stirring to combine.
4
If using, add in any leftover veggies such as green beans and peas, stirring them in well.
5
In the same skillet, add the cubed chicken and cook until no longer pink, mixing it in with the vegetables and broth. Reduce heat to low to keep warm.
6
In a separate pan, melt 2 tablespoons of butter over medium-low heat. Gradually whisk in the flour to create a roux, stirring constantly for about 1 minute until it forms a paste.
7
Slowly pour in 1 cup of milk while whisking to avoid lumps, continuing to cook until the sauce thickens. It should be smooth and creamy.
8
Combine the cream sauce with the chicken and vegetable mixture, stirring to ensure everything is well-coated. Season with salt, pepper, and any additional seasoning to taste. Simmer for about 2 minutes on medium heat, then remove from heat.
9
In a medium bowl, combine the mashed potatoes, remaining 2 tablespoons of butter, and egg until mixed thoroughly. Season with salt and pepper to taste.
10
Spoon the chicken and vegetable filling into individual casserole dishes or a full-size baking dish, spreading it evenly.
11
Top each portion with the creamy mashed potato mixture, smoothing it out as needed. Potatoes can be added cold.
12
Place your dishes on a foil-lined baking sheet to catch any drips and bake in a preheated oven at 425°F (220°C) for 20-25 minutes or until the tops are golden brown and crispy.
13
Allow to cool for a few minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this Hearty Chicken Pot Pie?
The main protein is two cubed chicken breasts.
What is used for the topping instead of a traditional pie crust?
The topping consists of a creamy mashed potato mixture made with butter and an egg.
How many chicken bouillon cubes are required?
Two chicken bouillon cubes are dissolved in 1.5 cups of water to create the broth.
What fat is used to sauté the initial vegetables?
Two tablespoons of bacon grease are used to sauté the potato and carrots.
What vegetables are included in the filling?
The recipe includes carrots, cubed potato, and onion, with optional additions of leftover green beans and peas.
How is the cream sauce for the pot pie made?
It is made by creating a roux with melted butter and flour, then gradually whisking in milk until thickened.
What is the recommended oven temperature for baking?
The pot pie should be baked at 425°F (220°C).
How long does the pot pie need to bake?
Bake for 20-25 minutes or until the mashed potato tops are golden brown and crispy.
Can I use cold mashed potatoes for the topping?
Yes, the instructions specify that mashed potatoes can be added cold when preparing the topping.
Why is an egg added to the mashed potato topping?
The egg is mixed into the potatoes to help bind the topping and achieve a creamy, stable texture when baked.
Is this recipe suitable for leftovers?
Yes, this dish is described as being perfect for chilly evenings and makes for excellent leftovers.
How do you prevent lumps in the cream sauce?
Lumps are avoided by slowly pouring in the milk while whisking the roux constantly.
Should I use a specific type of baking dish?
You can use either individual casserole dishes or one full-size baking dish.
What is the purpose of placing the dishes on a foil-lined baking sheet?
The foil-lined sheet catches any drips that may occur during the baking process to keep your oven clean.
What seasonings are suggested for the filling?
The filling is seasoned with salt, pepper, and seasoning salt to taste.
When do you add the diced onions?
Onions are added after the potato and carrots have sautéed for about 5 minutes, then cooked until translucent.
How much butter is used in total for this recipe?
The recipe calls for 4 tablespoons of butter in total, divided between the roux and the potato topping.
Can I customize the vegetables in this pot pie?
Yes, the recipe encourages getting creative and using any leftover vegetables you have on hand.
Is the chicken cooked before it goes into the oven?
Yes, the cubed chicken is cooked in the skillet with the vegetables until it is no longer pink before assembly.
How much milk is used for the cream sauce?
The ingredient list specifies 3/4 cup of milk for the cream sauce.
What is the first step in preparing the filling?
Heat bacon grease in a large skillet and sauté cubed potato and sliced carrots for about 5 minutes.
How long should the pot pie cool before serving?
Allow the dish to cool for a few minutes before serving to let the filling set slightly.
How much flour is needed for the roux?
Approximately 1/2 cup of flour is used to create the roux.
What makes this dish child-friendly?
It is described as a comforting, flavorful meal that even picky eaters will find hard to resist.
What type of texture does the mashed potato topping provide?
It provides a creamy texture on the inside and a golden brown, crispy texture on the outside.
Can I use leftover mashed potatoes?
Yes, the recipe specifically lists prepared mashed potatoes, which can be leftovers.
Is there a specific way to prepare the carrots?
The recipe recommends using two medium carrots that are sliced.
How long does it take to cook the roux?
The roux should be stirred constantly for about 1 minute until it forms a paste.
What happens after combining the cream sauce with the chicken mixture?
The combined mixture is seasoned to taste and simmered for about 2 minutes on medium heat.
How much water is needed to dissolve the bouillon cubes?
You will need 1 1/2 cups of water.