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Chicken Pot Pie Recipe With Mashed Potatoes

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Chicken Pot Pie Recipe — Eatwell101
Chicken Pot Pie Recipe — Eatwell101 from www.eatwell101.com

Description

Chicken Pot Pie with Mashed Potatoes is a classic comfort food. This recipe is a twist on the classic dish, adding mashed potatoes to the mix, making it even more comforting. The mashed potatoes are added to the top of the chicken pot pie, making it a fun and unique dish. The mashed potatoes are creamy and the perfect topping for the creamy and flavorful chicken pot pie. This dish is sure to be a hit with your family and friends.

Prep Time

This recipe takes about 30 minutes to prepare. You will need to have the ingredients prepped and ready before you start cooking. This includes pre-cooking the chicken, as well as pre-cooking the potatoes for the mashed potatoes. You will also need to have the vegetables prepped and ready to go. Once you have all of the ingredients prepared, the cooking time will be much shorter.

Cook Time

This recipe takes about 20 minutes to cook. The chicken will need to be cooked until it is done and the vegetables will need to be cooked until they are soft. The mashed potatoes will need to be cooked until they are creamy. Once the ingredients are cooked, you will need to assemble the dish and bake it in the oven for about 20 minutes.

Ingredients

  • 2 cups of cooked chicken, diced
  • 1 cup of diced onion
  • 1 cup of diced carrots
  • 1 cup of diced celery
  • 1/2 cup of butter
  • 1/4 cup of flour
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of garlic powder
  • 1/2 teaspoon of thyme
  • 2 cups of chicken broth
  • 1 cup of frozen peas
  • 1/2 cup of half-and-half
  • 1/2 cup of butter
  • 2 cups of mashed potatoes
  • 1/2 cup of shredded cheddar cheese

Instructions

1. Preheat oven to 375°F. Grease a 9x13 inch baking dish with butter or cooking spray.

2. In a large skillet, heat the butter over medium-high heat. Add the onion, carrots, and celery and cook for about 5 minutes, stirring occasionally. Add the flour, salt, pepper, garlic powder, and thyme and cook for an additional 2 minutes.

3. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 8 minutes, stirring occasionally. Add the frozen peas and half-and-half and simmer for an additional 5 minutes.

4. Pour the mixture into the prepared baking dish and spread evenly. Top with the mashed potatoes and sprinkle with the shredded cheddar cheese. Bake for 20 minutes or until the top is lightly golden brown.

Equipment

  • Large skillet
  • 9x13 inch baking dish

Notes

This recipe can be easily doubled or tripled for larger servings. You can also substitute different vegetables for the ones listed, such as mushrooms, bell peppers, or zucchini.

Nutrition: Per Serving

  • Calories: 534
  • Total Fat: 28g
  • Saturated Fat: 14g
  • Cholesterol: 64mg
  • Sodium: 527mg
  • Carbohydrates: 41g
  • Fiber: 5g
  • Sugar: 4g
  • Protein: 21g

Recipe Tips

For a crispy topping, you can broil the dish for an additional 2-3 minutes after baking. You can also substitute the mashed potatoes for cooked rice, mashed cauliflower, or cooked quinoa. If you want to make this dish vegetarian, you can omit the chicken and substitute it with cooked lentils or chickpeas. This dish can also be made ahead of time and frozen for up to 3 months.


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