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Chicken Pot Pie with Mashed Potato Top
Rachel Kim

Chicken Pot Pie with Mashed Potato Top

Mashed potatoes make a sturdy lid and turn leftover chicken into a real second dinner. The filling should be thick before it reaches the dish, so keep simmering if it looks soupy.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 medium yellow onion chopped
  • 3 carrots diced
  • 2 celery ribs diced
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups chopped cooked chicken
  • 1 cup frozen peas
  • 4 cups prepared mashed potatoes
  • 1/2 cup shredded sharp cheddar cheese

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch baking dish.
  2. Melt the butter in a large skillet and cook the onion, carrots and celery until nearly tender, about 8 minutes.
  3. Stir in the flour for 1 minute, then gradually add the broth and milk and simmer until the sauce thickly coats a spoon.
  4. Add the salt, black pepper, cooked chicken and peas and spread the filling in the baking dish.
  5. Spoon the mashed potatoes over the filling, rough up the surface with a fork and sprinkle on the cheddar.
  6. Bake until the filling bubbles and the potato ridges brown, 25 to 30 minutes.