Chicken Pot Pie with Potato Crust

Indulge in the ultimate comfort food with this Chicken Pot Pie with Potato Crust, a rustic twist on the classic dish that’s perfect for cozy dinners. Featuring a creamy, herb-infused filling of tender shredded chicken, vibrant veggies like carrots, peas, and celery, and a rich roux made with chicken broth and heavy cream, this pot pie is topped with an irresistible layer of parmesan-coated potato slices. The golden-brown, crispy potato crust adds a hearty, gluten-free alternative to traditional pastry, making it as unique as it is satisfying. With every bite bursting with savory flavors and textures, this easy-to-make recipe is sure to become your go-to for family meals or a comforting night in.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 large russet potatoes
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 cup (diced) carrot
• 1 cup (diced) celery
• 1 cup (diced) onion
• 1 cup frozen peas
• 2 cups chicken broth
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 teaspoon dried thyme
• 0.5 teaspoons garlic powder
• 0.5 cup (grated) parmesan cheese
• 3 tablespoons milk

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the russet potatoes and slice them thinly into rounds. Place the slices in a bowl of cold water to prevent browning. Drain and dry them thoroughly before use.

Step 3

In a large pot of salted water, boil the potato slices for 5 minutes. Drain and set aside.

Step 4

Season the chicken breasts with a pinch of salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken until golden on the outside and fully cooked through (about 8-10 minutes). Remove from the pan, shred into bite-sized pieces, and set aside.

Step 5

In the same skillet, melt the butter over medium heat. Add the diced carrot, celery, and onion. Cook until softened, about 5-7 minutes.

Step 6

Stir in the flour and cook for 2 minutes to form a roux. Gradually pour in the chicken broth, stirring constantly to avoid lumps.

Step 7

Add the heavy cream, thyme, garlic powder, and another pinch of salt and pepper. Simmer for 5 minutes or until the mixture thickens.

Step 8

Stir in the shredded chicken and frozen peas. Remove from heat.

Step 9

Transfer the chicken filling into a greased 9-inch pie dish.

Step 10

In a small bowl, mix the grated parmesan cheese and milk. Lightly toss this mixture with the cooked potato slices to coat them.

Step 11

Lay the potato slices in a single overlapping layer on top of the chicken mixture to form a crust.

Step 12

Bake the pot pie in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges.

Step 13

Let the pot pie cool for 10 minutes before serving.

Nutrition Facts

Serving size	(2492.5g)

Amount per serving	% Daily Value*
Calories	3033.1

Total Fat 158.2g	0%
Saturated Fat 82.6g	0%
Polyunsaturated Fat 2.5g
Cholesterol 683.0mg	0%
Sodium 3470.7mg	0%
Total Carbohydrate 218.1g	0%
Dietary Fiber 29.5g	0%
Total Sugars 36.5g
Protein 165.9g	0%

Vitamin D 29.7IU	0%
Calcium 876.1mg	0%
Iron 16.8mg	0%
Potassium 6214.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 22.4%

Carbs: 29.5%