Potato Chicken Pot Pie

Sometimes you just get a craving for a classic comfort food like chicken pot pie. The thing is, I had every single ingredient but pie crust or puff pastry. I didn’t want to go to the store for just one thing (because I never leave with just one thing – lol) and it was too late in the day to make it from scratch. So I put on my thinking cap and came up with this idea – Potato Chicken Pot Pie! I replaced the dough crust with a layer of thin sliced potatoes – and it totally worked!

I left the peels on my potatoes to give it a more rustic appearance, and because we like the flavor. You could totally add the extra step and peel them if you wanted to. I opted for the frozen peas and carrots so that they would cook at the same rate as the fresh potatoes. Just make sure you dice the potatoes to roughly the same size as the carrots in the mix.

If you wanted to make the gravy a little more creamy, you could add in some milk or heavy cream after adding the broth. My youngest son is having some issues with lactose so we are trying to limit how much we use to see if that’s really the cause. Otherwise I would have added a little cream to the gravy, myself.

This is a super hearty meal, so you don’t particularly need a big side. I had some dinner rolls on hand so I warmed them up in the oven while letting the casserole rest. This dish would make a great pot luck item or even a meal train delivery.

Now Let’s Get Cookin’!

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Potato Chicken Pot Pie

A pot pie, sort of! A delicious gravy with a potato crust over chicken, and veggies.

Course Main Course

Cuisine American

Keyword carrots, casseroles, Chicken, chicken pot pie, peas, potato

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 6

Ingredients

• 2 lb Chicken Thighs boneless, skinless
• 1 qt Chicken Broth
• ½ Yellow Onion diced
• 3 Garlic Cloves minced
• 4 tbsp Butter
• 4 tbsp Flour
• 1 tsp Tarragon
• 1 tsp Thyme
• 2 tsp Salt divided
• 2 tsp Pepper divided
• 3 lb Russet Potatoes
• 12 oz Frozen Peas & Carrots

Instructions

• In a sauce pan over medium-high heat, add chicken, and broth. Cook for 10 minutes.
• Preheat oven to 400degF. Slice a third of the potatoes into thin chips, dice the rest of them.
• Remove chicken from broth, reserve the broth. Chop up chicken into small pieces.
• In another sauce pan, add butter, tarragon, thyme, one teaspoon of salt and one teaspoon of pepper. Once melted, whisk in flour and cook for 3 minutes. The whisk in reserved chicken broth.
• In a 13×9 baking dish, combine diced potatoes, cut up chicken, garlic, onions and gravy. Arrange sliced potatoes in a single layer (with slight overlap) to cover entire baking dish. Sprinkle with remaining salt and pepper.
• Cover with foil and put in oven for 25 minutes. Remove foil and bake another 15 minutes. Let rest for at least 5 minutes before serving.