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Got cooked chicken?

If you find yourself with some leftover roast or rotisserie chicken, you can easily turn it into this delicious one-pot meal.

The notion behind this recipe began when I was planning a dinner that would incorporate some leftover chicken. I had some perfectly good meat from about half of a roast chicken, made the night before. How about Chicken Pot Pie, I thought? Oh ya, that requires a pie crust. And this would involve dough making – a process I try to avoid when possible. Surely there must be a work-around with a lot less fuss!

There are easier ways to do this

While there are recipes that suggest time saving store-bought pie crusts or crescent roll dough, I had none of these on hand. So instead, I would make chicken pot pie using the shepherd’s pie concept. The difference, replace the pie crust with a mashed potato crust.

The chicken and vegetables in the cream sauce, before topping with the mashed potatoes.

Chicken pot pie – à la shepherd’s pie

Your basic shepherd’s pie, and the French Canadian version, known as pâté chinois, consist of a layer of ground beef cooked with onion, a layer of vegetables (usually corn) and a topping of buttery mashed potatoes. In this chicken pot pie/shepherd’s pie hybrid, the assembly and baking methods are very similar. The pie crust may be gone but it’s still a pot pie. Just easier to make. In Québec and elsewhere in French speaking Canada, this recipe is known as pâté chinois au poulet.

This is now may favourite dish to make with leftover chicken. The chicken and vegetables in the creamy sauce, baked with buttery mashed potatoes on top, all work beautifully together. Your family is sure to love it.

Chicken Pot Pie with Mashed Potato Topping

Kevin Lamoureux

This weeknight comfort food has all the ingredients of chicken pot pie except for the pastry. Instead, it’s topped with some tasty, baked mashed potatoes.

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Prep Time 15

Cook Time 1

Course Main Course

Cuisine Canadian

Servings 4

Calories 609 kcal

Ingredients

For the topping

3 large Russet potatoes peeled and quartered
2 tbsp butter
¼ cup cream
½ tsp onion salt
½ tsp paprika
2 tbsp parsley chopped

For the filling

2 tbsp vegetable oil
2 cups celery diced
2 cups carrots diced
1 cup onion chopped
1 ½ cups chicken broth
1 can condensed cream of mushroom soup
2 cups cooked chicken diced
½ cup frozen peas
1 tsp thyme
½ tsp salt
½ tsp pepper
1 cup milk
3 tbsp flour

Instructions

Preheat the oven to 400 °F.
Add the potatoes and enough water to cover them, to a pot. Bring them to a boil. Reduce heat to a simmer. Cook for about 15-20 minutes or until tender.
Drain the potatoes and return them to the pot. Mash them well.
Add the butter, cream and onion salt to the potatoes. Mash to blend all ingredients. Set aside.
In a large saucepan with a lid, heat the oil and sauté the celery, carrot and onion until softened (3-5 minutes).
Add the chicken broth, bring to a simmer and cover. Cook until the vegetables are tender (3-5 minutes).
Stir in the condensed mushroom soup and simmer until well blended (2-3 minutes).
Stir in the chicken, peas, thyme, salt and pepper.
Add the milk and flour to a container with a tight-fitting lid. Shake vigorously until well blended.
Gradually stir the milk mixture into the simmering chicken mixture.
Apply some non-stick spray to a 9×9-inch baking dish.
Pour the chicken mixture into the baking dish and distribute it evenly.
Carefully spread the mashed potatoes over the chicken mixture. Sprinkle with the paprika and scatter a few shavings of butter over the top.
Bake for 30 minutes.
Remove from the oven and allow to stand for about 5 minutes before serving.
Garnish with parsley.

Notes

This recipe may be assembled in the baking dish and baked later.

Nutrition

Per serving

Keyword chicken, mashed potatoes, pot pie

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