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Potato Chicken Pot Pie

Potato Chicken Pot Pie

A pot pie, sort of! A delicious gravy with a potato crust over chicken, and veggies.
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Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 6


  • 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


  • 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 13x9 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.
Keyword carrots, casseroles, Chicken, chicken pot pie, peas, potato
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