potato chicken pot pie recipe

Written ByJenny Smyth Posted on
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The Best potato chicken pot pie recipe

I’ve been making potato chicken pot pie for my family for years, and it’s always a hit. My kids love the combination of tender chicken, fluffy potatoes, and a flaky crust.

I love how easy it is to make and how it’s perfect for a weeknight dinner or a special occasion. The best part is that it’s a great way to get my kids to eat vegetables – they don’t even notice they’re eating spinach and carrots in the filling!

The recipe has its roots in traditional British cuisine, where it was served as a hearty, comforting meal to workers on the farms. Over time, it’s been adapted and modified to include all sorts of ingredients and flavors, but at its core, it remains a delicious and satisfying dish that’s perfect for any occasion.

I like to serve it with a side salad or some steamed broccoli to round out the meal. When I’m feeling fancy, I’ll even make my own pastry crust from scratch – but let’s be real, store-bought is just fine too!

The key to making this recipe is in the technique – you want to cook the potatoes until they’re tender but still hold their shape, and then mix them with the cooked chicken and vegetables. It’s all about balance and proportion – you don’t want too much of any one ingredient overpowering the others.

And of course, there’s the matter of presentation – I like to top my pie with a sprinkle of chopped herbs and a dollop of sour cream for an extra touch of color and flavor. Overall, potato chicken pot pie is a true comfort food classic that never goes out of style.

Potato Chicken Pot Pie

4.9 from 1833 votes

A comforting and hearty pot pie filled with tender chicken, potatoes, and a creamy sauce, all topped with a flaky crust. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Filling

1 lb boneless, skinless chicken breasts
2 medium potatoes, diced
1 medium onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup milk
2 tbsp butter
2 tbsp flour
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 cup frozen peas

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup cold butter, cubed
4-5 tbsp cold water

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2In a large saucepan, melt the butter over medium heat.
3Add the onion and garlic, sautéing until softened and translucent, about 5 minutes.
4Add the diced potatoes and cook for an additional 5 minutes, stirring occasionally.
5Stir in the flour to create a roux, cooking for 1-2 minutes until lightly browned.
6Gradually add the chicken broth and milk, stirring continuously until the mixture thickens.
7Add the chicken, thyme, salt, and pepper.
8Cover and let it simmer for 10-15 minutes, until the chicken is cooked through and the potatoes are tender.
9In a separate mixing bowl, combine the flour and salt.
10Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
11Gradually add the cold water, mixing until a dough forms.
12Knead the dough briefly and roll it out to fit the size of your baking dish.
13Add the frozen peas to the chicken and potato mixture.
14Transfer the filling to a baking dish and top with the rolled-out dough.
15Seal the edges and cut slits in the top to allow steam to escape.
16Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

🔧Equipment

Mixing bowl
Saucepan
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

This potato chicken pot pie recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need something comforting on a Tuesday night. One thing I love about this recipe is that it’s so versatile – you can serve it as an entree or as part of a buffet spread.

And because it makes such great leftovers (if you can manage not to devour it all in one sitting!) , it’s perfect for meal prep or freezing for later.

When reheating leftovers, be sure to warm them up slowly over low heat so that the crust doesn’t become soggy.

❓ Frequently Asked Questions About Potato Chicken Pot Pie

Q: What kind of potatoes are best for this recipe?

A: For this recipe, I like to use high-starch potatoes like Russet or Idaho. They hold their shape well when cooked and have a dry, fluffy texture that pairs perfectly with the creamy filling.

Q: Can I use leftover chicken for this recipe?

A: Yes, you can definitely use leftover chicken for this recipe. Just be sure to reheat it until it’s hot and steaming before mixing it with the potatoes and vegetables.

Q: Do I have to make my own pastry crust?

A: No, you don’t have to make your own pastry crust from scratch if you don’t want to. Store-bought puff pastry is a convenient alternative that works just as well.

Q: Can I add other ingredients to the filling?

A: Absolutely! Feel free to customize the filling with your favorite vegetables or spices. Some ideas include diced bell peppers, chopped mushrooms, or even a sprinkle of cumin or paprika.

Q: How do I store leftover pot pie?

A: Leftover pot pie can be stored in an airtight container in the refrigerator for up to three days. Reheat until hot and serve.

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