Mashed Potato Chicken Pot Pie
Mashed Potato Chicken Pot Pie is the perfect comfort food meal. You can’t go wrong with a pot pie filling topped with mashed potatoes!
Mashed Potato Chicken Pot Pie
Ingredients
- 4 carrots peeled, steamed, chopped
- 3 cobs corn roasted and kernels cut off the cob (or use frozen)
- ½ c. frozen peas
- 4 split breasts chicken roasted and deboned
- 4 T. butter
- ¼ c. flour
- 2 c. chicken broth warmed
- 2 T. heavy cream
- Mashed Potatoes Use your favorite recipe if you prefer
- 3 lbs potatoes peeled and cubed
- 2 tsp. kosher salt
- 6 T. butter
- approx 1 cup milk
- ½ c. sour cream
- parmesan cheese
Instructions
- In a deep pot, melt butter and whisk in flour slowly to combine.
- Cook 1 minute.
- Add chicken broth and heavy cream.
- Stir to combine and simmer on low to thicken a bit.
- Add carrots, peas, corn and chicken.
- Season with salt/pepper and combine well.
- Pour into a large casserole dish (9x13) so the potatoes do not overflow!
- Potatoes
- Boil potatoes and simmer until tender.
- Drain and return to the pot.
- Heat butter and milk.
- Add slowly to the potatoes and beat on low with a hand held mixer.
- Add sour cream and kosher salt/pepper.
- (If too thick, you can slowly add up to 1/2c. more milk)
- Scoop potatoes on top of pot pie filling.
- Grate cheese on top!
- Bake at 400 for 35-40 minutes until golden brown.
Inspired by Diane Morrisey
Potatoes adapted from Ina Garten
