Best 5 Mashed Potato Topped Chicken Pot Pie Recipes

CHICKEN POT PIE W/ MASHED POTATOE TOPPER

Steps:

• 1. Add 1 tbsp of butter and 1 tbsp of olive oil to large pan. Chop onion, celery, carrots, and mushrooms and throw in pan. Saute vegetables for about 5 minutes or until they become soft. Add a splash of white wine or chicken stock to give them a little flavor ( I added both). Sprinkle with salt and pepper, now add 5 tbsp of flour and stir until it bubbles. Slowly add chicken stock and keep stirring until smooth and has thickened. Add your sage. Stir until sauce begins to simmer - around 5 minutes. Pour in half and half, stir and taste. If you need more flavor, stir in a few tablespoons of chicken granules ( I used about 5 tbsp). Transfer chicken pie mix into a container and store it in refrigerator until your potatoes are done.
• 2. Peel and cut potatoes, cook them in salted water for 15- 20 minutes or until they are soft. Drain them and put in bowl. Microwave the 1/2 stick of butter, heavy cream, and sour cream for about 30 secs or until soft and smooth.
• 3. Pour cream sauce over potatoes, add salt and pepper to taste - I also added 1c of shredded cheddar cause I couldn't resist. Using you mixer, whip them up until light and fluffy. I used a regular glass pie dish. Roll your pie crust into dish, pour in the chicken pie mix then dollop on the mashed potatoes. Sprinkle with a couple of pads of butter and salt and pepper. Bake at 375º for 40-45 minutes until top is golden and crust looks done. Use a cookie sheet underneath in case it starts to bubble over. It was nice and creamy, I hate runny pot pies. This one was delicious!

MASHED POTATO TOPPED CHICKEN POT PIE

Steps:

• Saute med potato and carrot in bacon grease until slightly softened but not cooked through.
• Add onion, cook until soft.
• Dissolve bullion in 1 1/2 cup water and add to veggies.
• Add any leftover veggies.
• Saute cubed chicken, add to veggie/broth mix.
• Keep mixture on low heat.
• In another pan melt 2 tbsp butter and slowly mix in flour until a roux is made, cook for 1 minutes, stirring constantly. (will look like yellow paste)
• Slowly add in 1 cup milk stirring constantly until well blended and thickened, making a cream sauce.
• Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Remove from heat.
• In a med mixing bowl combine mashed potatoes, egg and 2 tbsp of butter until well blended. Season with salt and pepper to taste.
• Spoon veggie chicken filling into individual casserole or pie tins, can even be made in a full size casserole.
• Spread mashed potato mixture evenly on top, potatoes can be cold.
• Place on foil lined baking sheet and bake for 20-25 minutes at 425°F until tops are golden brown.

EASY CHICKEN POT PIE WITH POTATO TOP

Steps:

• Preheat oven to 375°F.
• Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
• Mix together chicken, soup, milk, and vegetables.
• Pour chicken mixture into casserole.
• Mash potatoes with butter and milk, salt and pepper to taste.
• Spoon mashed potato topping onto pie, and gently smooth it over evenly.
• Bake in a preheated oven for 45-60 minutes.

MASHED POTATO-TOPPED TURKEY POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Press the pie crust into the bottom of a 9x13-inch baking dish, then layer the turkey meat over the crust; spoon the cream of chicken soup over the turkey.
• Bring 1 cup of water to a boil in a saucepan over medium heat, and stir in the mixed vegetables; cook until the vegetables are tender, about 5 minutes. Whisk the dry gravy mix with the remaining 1 cup of water, then stir the gravy mixture into the mixed vegetables. Bring to a boil, then simmer until thickened, about 1 minute. Pour the vegetables and gravy over the cream of chicken soup layer in the pan. Spread the mashed potatoes over the top of the pie.
• Bake in the preheated oven until the filling is bubbling, about 45 minutes.

MASHED POTATO TOPPED CHICKEN POT PIE

Steps:

• Saute med potato and carrot in bacon grease until slightly softened but not cooked through. 2 Add onion, cook until soft. 3 Dissolve bullion in 1 1/2 cup water and add to veggies. 4 Add any leftover veggies. 5 Saute cubed chicken, add to veggie/broth mix. 6 Keep mixture on low heat. 7 In another pan melt 2 tbsp butter and slowly mix in flour until a roux is made, cook for 1 minutes, stirring constantly. (will look like yellow paste) 8 Slowly add in 1 cup milk stirring constantly until well blended and thickened, making a cream sauce. 9 Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Remove from heat. 10 In a med mixing bowl combine mashed potatoes, egg and 2 tbsp of butter until well blended. Season with salt and pepper to taste. 11 Spoon veggie chicken filling into individual casserole or pie tins, can even be made in a full size casserole. 12 Spread mashed potato mixture evenly on top, potatoes can be cold. 13 Place on foil lined baking sheet and bake for 20-25 minutes at 425°F until tops are golden brown.