Easy Mashed Potato Chicken Pot Pie Casserole

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Try this delicious twist on traditional chicken pot pie! This Easy Mashed Potato Chicken Pot Pie Casserole has everything you love and more! We all know and love chicken pot pie but have you ever had pot pie with mashed potatoes on the bottom? If not, now yours chance because I promise your family will be begging for this Mashed Potato Chicken Pot Pie over and over!

This is our families ultimate comfort meal! A flaky and buttery crust on top of a creamy filling full of chicken and veggies all on a base of creamy mashed potatoes.

You can double this recipe to make two chicken pot pies. Most of the time I keep the leftovers in the fridge because of how well it heats up and makes it a perfect quick and easy lunch or dinner. These also make an excellent freezer meal! Bake these up one afternoon and store them for your freezer so a quick home cooked meal is never far away and just as easy as a frozen pizza.

Mashed Potato Chicken Pot Pie Ingredients

Pie Crust

My favorite pie crust is by far a sourdough pie crust! You cab get the recipe for that here. I also love to make a couple at a time and keep them in the freezer or prep this step a day or so before if I plan on making this delicious Mashed Potato Chicken Pot Pie to keep this recipe quick and easy! However, you can totally use store bought crust!

Easy Chicken Pot Pie Filling

• onion
• garlic
• carrots
• onions
• celery
• frozen peas and corn
• whole milk
• cream of chicken soup (find my home made recipe here)
• shredded chicken (from a whole chicken)
• seasonings: salt, onion and garlic powder

Mashed Potatoes

This is what differentiates this recipe from a traditional chicken pot pie! Nothing beats having a nice creamy and fluffy set of mashed potatoes at the base of a creamy pot pie filling. Check out my recipe here for Creamy Garlic Mashed Potatoes.

Helpful Recipe Links + Resources

• Easy and Crisp Oven Roasted Chicken
• Cream of Chicken Soup
• Creamy Garlic Mashed Potatoes
• Sourdough Pie Crust
• 10-inch Cast Iton Skillet
• Pie Pans

Mashed Potato Chicken Pot Pie Instructions

1. chop onions, carrot, and celery and saute in butter until soft
2. add minced garlic and cook until fragrant
3. add in frozen peas and corn and cook until warm
4. next, add in cream of chicken soup, milk and seasoning and stir
5. combine shredded chicken and mix
6. add mashed potatoes to the bottom of pie pans
7. pour in filling evenly between both pans
8. finally, top it off with your pie crust
9. score pie crust to allow it to breath
10. cook at 425 degrees F for about 20 minutes until crust is golden and flaky

Storing Leftovers

Fridge: Cover well and store for up to five days

Freezer Allow your pies to cool completely and wrap them tightly in aluminum foil and use within 4-6 months

Reheat: To reheat, place pot pie in a 350 degree preheated oven until warm and cooked through. (if cooking from frozen no need to thaw)

Easy Mashed Potato Chicken Pot Pie

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Try this delicious twist on traditional chicken pot pie! This Easy Mashed Potato Chicken Pot Pie Casserole has everything you love and more!

Ingredients

Pie Crust

• Get my Sourdough Pie Crust recipe here, or use any store bought pie crust of choice

Chicken Pot Pie Filling

• 2 tablespoons butter
• 1/2 onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1/4 cup frozen peas
• 1/4 cup frozen corn
• 1/2 cup whole milk
• 10 oz cream of chicken soup (homemade recipe)
• meat from whole chicken
• 1 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Mashed Potatoes

• Find my recipe here for creamy garlic mashed potatoes

Instructions

1. chop onions, carrots, and celery and saute in butter until onions are translucent and carrots and celery become soft
2. add in minced garlic until fragrant
3. next, add in cream of chicken soup, milk and seasoning and stir
4. combine with shredded chicken and mix well
5. add mashed potatoes to bottom of the pie pan
6. pour filling evenly over mashed potatoes
7. finally, top it off with your pie crust
8. score crust to allow it to breathe while cooking
9. cook at 425 degrees F for about 20 minutes until crust is golden and flaky

Notes

If you want to this recipe is incredibly easy to double and makes a perfect freezer meal! look at the notes in the blog above to see tips on freezing!

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• 
  10-inch Cast Iron Skillet

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