Main Dish

Chicken Pot Pie Topped with Garlic and Herb Potato Mash

  • Ready Time: 60min
    No Reviews
  • Prep Time: 20min
    Cook Time: 40min
  • Potato Type: White
    Cuisine: American
  • Serves: 6
    Prep Method: Baked
Share on Print


Recipe by: An Edible Mosaic

Rich and creamy Chicken Pot Pie Topped with Garlic and Herb Potato Mash is the perfect meal on a chilly day.



  • 2 Tablespoons olive oil
  • 1 lb. (450 g) boneless, skinless chicken breasts, chopped into bite-sized pieces (see Note)
  • 3 large carrots, diced
  • 3 large stalks celery, diced
  • 1 medium onion, diced
  • 5 large cloves garlic, minced or crushed
  • 2 teaspoons minced fresh thyme
  • 1 cup (240 ml) chicken stock or broth
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼ cup (60 ml) heavy cream
  • 1 cup frozen peas, thawed and drained

Potato Topping

  • 3 medium (about 1½ lbs.) white potatoes, peeled and cubed
  • 4 Tablespoons unsalted butter
  • 1 large clove garlic, minced or crushed
  • ½ cup (120 ml) half and half (or use half heavy cream and half whole milk)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 Tablespoons minced fresh parsley

Prep Time: 20min | Cook Time: 40min

  1. For the filling, add the oil to a large, deep skillet over medium-high heat. Once hot, add the chicken and cook until starting to brown outside, about 3 to 5 minutes.
  2. Stir in the carrot, celery, and onion, and cook until the vegetables are starting to soften, about 5 minutes, stirring occasionally. Add the garlic and thyme and cook 1 minute more, stirring constantly.
  3. Add the chicken stock, salt, and black pepper. Bring up to a simmer, and then cover the skillet, turn the heat down so it doesn’t boil over, and cook until the vegetables are tender, about 15 minutes, stirring occasionally. You can add a splash more stock if the pan starts to get too dry, but you want the liquid to evaporate off a bit. Remove from the heat, and stir in the heavy cream and the peas.
  4. Meanwhile, make the mashed potato topping. To do so, add the potatoes to a medium pot along with enough water to cover them by 1 to 2 inches. Cover the pot and bring the potatoes up to a boil; once boiling, turn the heat down and crack the lid (so they don’t boil over), and cook until the potatoes are very tender, but not mushy, about 10 to 12 minutes. Drain well. Melt the butter in a small skillet over medium heat; once melted, add the garlic and cook for 1 minute, stirring constantly. Mash the potatoes with the garlic butter, and then stir in the half and half, salt, black pepper, and parsley.
  5. Preheat the oven to 450F, and grease a 2½-quart casserole dish with butter. Spread the filling into the bottom of the dish and spread the potatoes on top. Bake until golden in places, about 10 minutes.



Chicken: Or you can use rotisserie chicken instead.


Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to