Potato-Topped Chicken Pot Pies Potato-Topped Chicken Pot Pies

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2003




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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1122 mg
  • Protein 40 g
  • Calories 582.0
  • Total fat 20 g
  • Cholesterol 118 mg
  • Saturated fat 11 g
  • Total carbohydrate 62 g


  • Iron 29.0
  • Folate 37.0
  • Calcium 11.0
  • Vitamin A 112.0
  • Vitamin C 35.0
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Potato-Topped Chicken Pot Pies