Chicken Pot Pie with Potato Crust
Indulge in the ultimate comfort food with this Chicken Pot Pie with Potato Crust, a rustic twist on the classic dish that’s perfect for cozy dinners. Featuring a creamy, herb-infused filling of tender shredded chicken, vibrant veggies like carrots, peas, and celery, and a rich roux made with chicken broth and heavy cream, this pot pie is topped with an irresistible layer of parmesan-coated potato slices. The golden-brown, crispy potato crust adds a hearty, gluten-free alternative to traditional pastry, making it as unique as it is satisfying. With every bite bursting with savory flavors and textures, this easy-to-make recipe is sure to become your go-to for family meals or a comforting night in.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 large russet potatoes
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 cup (diced) carrot
- 1 cup (diced) celery
- 1 cup (diced) onion
- 1 cup frozen peas
- 2 cups chicken broth
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoons garlic powder
- 0.5 cup (grated) parmesan cheese
- 3 tablespoons milk
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and slice them thinly into rounds. Place the slices in a bowl of cold water to prevent browning. Drain and dry them thoroughly before use.
In a large pot of salted water, boil the potato slices for 5 minutes. Drain and set aside.
Season the chicken breasts with a pinch of salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken until golden on the outside and fully cooked through (about 8-10 minutes). Remove from the pan, shred into bite-sized pieces, and set aside.
In the same skillet, melt the butter over medium heat. Add the diced carrot, celery, and onion. Cook until softened, about 5-7 minutes.
Stir in the flour and cook for 2 minutes to form a roux. Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Add the heavy cream, thyme, garlic powder, and another pinch of salt and pepper. Simmer for 5 minutes or until the mixture thickens.
Stir in the shredded chicken and frozen peas. Remove from heat.
Transfer the chicken filling into a greased 9-inch pie dish.
In a small bowl, mix the grated parmesan cheese and milk. Lightly toss this mixture with the cooked potato slices to coat them.
Lay the potato slices in a single overlapping layer on top of the chicken mixture to form a crust.
Bake the pot pie in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges.
Let the pot pie cool for 10 minutes before serving.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.7 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 213 mg | 16% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1423 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
