Tested till perfect Potato-Topped Chicken Pot Pies

Potato-Topped Chicken Pot Pies

These tasty, steaming hot pies, with their golden potato topping, are the ultimate comfort food.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2003

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts or boneless skinless chicken thighs
  • 2 cups 2cupschicken stock
  • 2 cups 2cupsbutton mushroombutton mushrooms, quartered
  • 1 1oniononions, chopped
  • 2 2carrotcarrots, chopped
  • 2 2cloves garlic, minced
  • 2 2bay leafbay leaves
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchnutmeg
  • 1 cup 1cupfrozen peas
  • 1 tsp 1tspDijon mustard
  • 1/2 tsp 1/2tsplemon juice
  • 1/2 cup 1/2cupall-purpose flour


  • 6 6Yukon Gold potatoYukon Gold potatoes
  • 1/2 cup 1/2cupmilk
  • 1/2 cup 1/2cupcream cheese
  • 2 tbsp 2tbspbutter
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
To change the number of servings, enter the number, then press "calculate". or reset


Topping: Peel potatoes and cut into 1/2-inch (1cm) chunks. In large saucepan of boiling salted water, cover and cook potatoes until tender, 15 minutes; drain and return to pot. Add milk, cheese, butter, salt and pepper; mash until smooth. Set aside.

Meanwhile, cut chicken into 1/2-inch (1 cm) chunks. In separate large sauce-pan, bring stock to boil. Add chicken, mushrooms, onion, carrots, garlic, bay leaves, salt, pepper and nutmeg; reduce heat, cover and simmer until chicken is no longer pink inside, about 6 minutes. Stir in peas, mustard and lemon juice.

In small bowl, whisk flour with 1/3 cup (75 mL) cold water; whisk into stock mixture and bring to boil. Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes.

Make-Ahead Meal: Ladle into four 2-cup (500 mL) ovenproof or foil dishes. Spoon or pipe potato mixture over top. Let cool for 30 minutes. Refrigerate until cold. Cover with foil and overwrap with heavy-duty foil; freeze for up to 1 month.

Thaw in refrigerator; remove heavy-duty foil. Bake on rimmed baking sheet in 400°F (200°C) oven or toaster oven until knife inserted in centre for 5 seconds feels hot when touched, 25 minutes. Uncover and broil until golden, about 3 minutes.

Additional information :

Tonight's Dinner: Follow first 3 paragraphs. Scrape chicken mixture into 10-cup (2.5 L) casserole dish; spoon or pipe potato mixture over top. Cover and bake in 400°F (200°C) oven until hot, 20 minutes. Uncover and broil until golden, 3 minutes.

Nutritional Information Per serving: about

cal 582 pro 40g total fat 20g sat. fat 11g
carb 62g fibre 7g chol 118mg sodium 1,122mg

% RDI:

calcium 11 iron 29 vit A 112 vit C 35
folate 37
All rights reserved. TVA Group Inc. 2015