Chicken Pot Pie With Potato Crust

My mom’s chicken pot pie was a staple in our household growing up. Since I didn’t like pie crust, she would set aside a special bowl just for me, topped with creamy potatoes. While my tastes have evolved, my love for potato-topped chicken pot pie remains unchanged. All the delicious flavor of a chicken pot pie, while still using real food ingredients.

Try a new twist on a classic with our Chicken Pot Pie recipe featuring a potato topping instead of traditional pie crust. Loaded with tender chicken, savory vegetables, and a rich and creamy sauce, this hearty dish is perfect for cozy weeknight dinners or special occasions. The mashed potato topping adds a unique and delicious twist that’s both flavorful and satisfying. Follow our easy recipe now and enjoy a comforting and delicious meal that’s sure to become a family favorite!

Chicken Pot Pie With Potato Crust

Try a new twist on a classic with our Chicken Pot Pie recipe featuring a potato topping instead of traditional pie crust. Loaded with tender chicken, savory vegetables, and a rich and creamy sauce, this hearty dish is perfect for cozy weeknight dinners or special occasions.

Servings 6 Servings

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Print Recipe Pin Recipe

Ingredients

  

• 2 tbsp butter
• 1 shallot diced
• 1 medium yellow onion diced
• 2 carrots diced
• 1 cup frozen peas
• ½ of a large rotisserie chicken diced or shredded
• 1 can coconut milk + ½ can optional for mashed potatoes
• 1 ½ cups chicken broth
• 2 tbsp arrowroot flour dissolved in 2 tbsp water

Spices

• 1 tsp garlic powder
• 1 tsp black pepper
• 3 tbsp poultry seasoning

Instructions

 

• Preheat oven to 350. Dice potatoes and add to a pot of cold salted water over medium heat. Prepare the rest of your ingredients.
• Add butter, shallots and onions to a pan over medium heat. Sauté until soft and then add garlic and carrots. Sauté for 3 minutes
• Add your rotisserie chicken, peas and seasonings. Mix. Add chicken broth and one can of coconut milk. Simmer for ten minutes.
• Dissolve arrowroot powder in water and add it to the sauce. It will thicken pretty quickly so you may want to reduce the heat or add more broth at this point.
• While that is simmering on the stove. Drain your potatoes and mash in the same pot with butter, more salt and pepper, and ½ of a can of coconut milk (or other cream of your choice).
• Pour your simmered sauce into a baking dish, top with your mashed potatoes, and into the oven it goes for ~30 minutes at 350 Fahrenheit until golden brown.

Course: Main Course

Cuisine: American

Keyword: Casserole, Stovetop

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @MIZA_Kitchen_ on Instagram and hashtag it #cookwithmiza.