Chicken Pot Pies With Potatoes

Introduction

There’s something undeniably comforting about a classic chicken pot pie, and this version topped with a blanket of creamy mashed potatoes and melted cheddar offers the ultimate cozy twist. You get all the rich, savory filling you love without needing to fuss with pastry dough. It’s a hearty, all-in-one meal perfect for a family dinner.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Ingredients

• 5 Tablespoons unsalted butter
• 3 Tablespoons corn starch
• 3 cups homemade stock or canned chicken broth
• 1/4 teaspoon poultry seasoning
• 1/2 teaspoon fresh chopped thyme
• 1 onion (chopped, about 1 cup)
• 1 cup carrots (sliced or diced)
• 1 cup celery (sliced)
• 1 cup peas (fresh or frozen)
• 1 cup mushrooms (sliced or quarted)
• 2 cups chicken or turkey, (shredded or chopped)
• Salt and pepper to taste
• 3 cup Mashed potatoes
• 1 cup Cheddar cheese (grated)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, celery, and mushrooms. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened.
3. Sprinkle the corn starch over the cooked vegetables and stir constantly for 1-2 minutes to cook off the raw starch taste.
4. Slowly pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer.
5. Stir in the poultry seasoning, fresh thyme, shredded chicken, and peas. Season the entire filling with salt and pepper to taste. Allow it to simmer for 3-5 minutes until slightly thickened.
6. Divide the hot filling evenly between 6 individual oven-safe bowls or ramekins placed on a baking sheet.
7. Carefully spread the mashed potatoes evenly over the top of the filling in each dish to create a seal.
8. Sprinkle the grated cheddar cheese generously over the mashed potatoes.
9. Bake in the preheated oven for 20-25 minutes, or until the filling is bubbly around the edges and the cheese is melted and golden in spots.
10. Let the pot pies cool for 5-10 minutes before serving, as the filling will be very hot.

Variations

• Mini Casserole: Instead of individual dishes, pour the filling into a 9×13-inch baking dish, top with the mashed potatoes and cheese, and bake. Increase baking time slightly until bubbly throughout.
• Shepherd’s Pie Style: For a deeper flavor, add a teaspoon of Worcestershire sauce to the filling or brown the vegetables in the butter for a longer period.
• Broiler Finish: For extra browning, place the baked pies under the broiler for 1-2 minutes just before serving to crisp up the potato and cheese topping.
• Herb-Infused Potatoes: Stir chopped chives or parsley into your mashed potatoes before spreading for an added layer of flavor.

Tips for Success

• For the best filling consistency, ensure your broth is simmering before you add it to the corn starch mixture, and stir constantly while adding it.
• Let your mashed potatoes be at room temperature or slightly warm for easier spreading. Cold, stiff potatoes are difficult to work with.
• If using frozen peas, there’s no need to thaw them beforehand; they will cook perfectly during the simmering and baking steps.
• To get a beautifully browned cheese topping, place your baking dish on the middle rack and avoid overfilling the pies, which can cause bubbling over.

Storage & Reheating

Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until hot throughout, or cover with foil and reheat in a 350°F oven for 15-20 minutes.

FAQ

Can I use pre-made mashed potatoes?

Yes, you can absolutely use store-bought or leftover mashed potatoes for this recipe. Just ensure they are spreadable.

Can I make this ahead of time?

Yes, assemble the pies (steps 1-8) and cover them tightly. Refrigerate for up to 24 hours. Bake directly from the fridge, adding a few extra minutes to the cooking time.

What can I use instead of poultry seasoning?

If you don’t have poultry seasoning, a simple mix of 1/8 teaspoon each of dried sage and ground rosemary will work as a substitute.

My filling isn’t thickening. What should I do?

Create a quick slurry by mixing 1 tablespoon of corn starch with 2 tablespoons of cold broth or water. Stir this into the simmering filling and cook for another minute or two until thickened.

Can I use a different cheese?

Certainly. Gouda, Monterey Jack, or even a parmesan-cheddar blend would be delicious alternatives to straight cheddar.

Are the mushrooms necessary?

No, they can be omitted if preferred. The recipe will still be flavorful. You could add a bit more of the other vegetables if you like.