Mashed Potato Topped Chicken Pot Pie
Dive into comfort food heaven with this Mashed Potato Topped Chicken Pot Pie, a hearty twist on the classic pot pie that swaps the traditional crust for a creamy layer of buttery mashed potatoes. This recipe combines tender chunks of chicken, a medley of carrots, celery, peas, and onions, and a rich, velvety sauce infused with thyme for unbeatable flavor. The crowning glory is a smooth, Parmesan-infused mashed potato topping, dusted with paprika for a golden finish. Perfectly baked until bubbling and crisp, this dish is an irresistible combination of creamy, savory, and wholesome. Ready in just over an hour and serving up to six, it’s a satisfying dinner ideal for family gatherings or cozy nights at home.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 2 medium Carrots
- 2 pieces Celery stalks
- 1 medium Yellow onion
- 1 cup Frozen peas
- 4 tablespoons Butter
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 4 large Potatoes (russet or Yukon gold)
- 0.5 cup Milk
- 0.25 cup Grated Parmesan cheese
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Peel and chop the potatoes into large chunks. Place them in a pot of salted water, bring to a boil, and cook for 15-20 minutes or until fork-tender.
While the potatoes are cooking, dice the chicken breasts into bite-sized pieces. Peel the carrots and dice them, along with the celery and onion.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and sauté until cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining butter, followed by the diced carrots, celery, and onion. Sauté for about 5 minutes until the vegetables soften.
Sprinkle the flour over the cooked vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth and cream, ensuring no lumps form. Bring to a gentle simmer and cook for 3-4 minutes until the mixture thickens.
Stir in the cooked chicken, frozen peas, salt, black pepper, and thyme into the sauce. Simmer for another 2 minutes, then pour the mixture into a 9x13-inch baking dish.
Drain the cooked potatoes and mash them until smooth. Mix in the milk, Parmesan cheese, and a pinch of salt, ensuring the mashed potatoes are creamy and lump-free.
Spread the mashed potatoes evenly over the chicken and vegetable mixture in the baking dish. Use a fork to create texture on the surface for a crispy finish.
Sprinkle the paprika over the mashed potatoes for a pop of color.
Bake the pot pie in the preheated oven for 20 minutes. For a golden crust on the potatoes, broil for an additional 2-3 minutes at the end, keeping a close eye to prevent burning.
Allow the dish to cool slightly before serving. Enjoy your Mashed Potato Topped Chicken Pot Pie!
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 4701 mg | 204% | |
| Total Carbohydrate | 336.6 g | 122% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 39.2 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 784 mg | 60% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 8038 mg | 171% | |
*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.
