top of page

From The North Grove Kitchen: Chicken Pot Pie With Mashed Potato Topping

It doesn't get much better than chicken pot pie! This recipe is great for dinner and leftovers.



Makes: 8" x 8" baking pan


Ingredients

  • 5 to 6 medium-sized unpeeled potatoes, scrubbed and boiled

  • 1/4 cup butter (or margarine)

  • 1 cup milk

  • salt and pepper to taste

  • 1 egg (optional)

  • vegetable oil

  • 2 cups raw chicken (approximately 2 chicken breasts), 1/2 inch cubed

  • 1/3 cup butter

  • 1 1/2 cups peas and carrots, frozen or canned

  • 3/4 cup celery, sliced

  • 1 medium onion, diced

  • 1 cup water OR vegetable or chicken broth, warmed (can use some the potato cooking water)

  • 1 cup milk

  • 1/2 - 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp Italian seasoning


Instructions

  1. Preheat oven to 425 degrees Fahrenheit and position the rack in the middle of the oven.

  2. Place a large pot of salted water on to boil. Once boiling, add potatoes, reduce heat slightly and leave them to cook until they are tender but still firm (about 12 - 15 minutes). Drain and add butter and milk, and mash roughly. Season with salt and pepper to taste. Put aside to keep warm.

  3. In a medium-sized pot over medium to high heat, add a splash of oil. When the pot is hot, add chicken and cook until chicken is just about cooked through. Transfer to a plate. The chicken will continue to cook when added back to the pot, as well as in the oven.

  4. In the same pot, over low to medium heat, add butter. When melted, add the mixed vegetables, onion and celery. Cook until vegetables have softened, about 5 to 10 minutes. Add flour and mix well, then slowly whisk in the broth (or water). Once the mixture has thickened, whisk in the milk. Add the salt, pepper, Italian seasoning and chicken back into the pot. Allow to simmer until thick and chicken has finished cooking, stirring occasionally. Taste and adjust seasoning.

  5. To assemble the pot pie, transfer it to an 8" x 8" baking pan or leave it in the pot if it is oven-safe. Spread mashed potato mixture over top and brush with egg wash (if using).

  6. Place in oven and bake until bubbly and browned on top (about 20 minutes).


If you want to share photos of your cooking or have any questions please feel free to get in touch with Marlee at mlacourciere@thenorthgrove.ca.



Comments


bottom of page