Chicken Pot Pie with Mashed Potato Topping
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.
Servings 4
Calories 609kcal
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 9x9-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.