Main Dishes

Chicken Pot Pie with Herbed Mashed-Potato Crust

By Kathy Gunst

Nov 04 2016


Chicken pot pie with herbed mashed-potato crust.

Photo Credit : Adrienne Anderson

The ultimate comfort food, chicken pot pie is usually topped with a buttery pastry. But here the topping is made from that other comfort classic, mashed potato.


6 to 8 servings

For the potatoes:


5 medium-size potatoes (about 1 1/4 pounds total), Yukon Golds or russets, peeled and cut into 1-inch pieces
3/4–1 cup half-and-half
1 1/2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons finely chopped fresh rosemary
Kosher salt and freshly ground black pepper, to taste


Bring a large pot of lightly salted water to a boil over high heat. Add the potatoes and cook until tender when tested with a small, sharp knife, about 20 minutes. Drain thoroughly and return to the pot.

Mash the potatoes using a potato masher and add ¾ cup half-and-half, making sure that the liquids are absorbed into the potatoes. Add the remaining ¼ cup half-and-half if the potatoes seem dry. Add the thyme, rosemary, and salt and pepper to taste.  Set aside.

For the filling:


1 1/2 tablespoons olive oil
1 large leek, white and pale-green parts only, thinly sliced
1/2 cup diced onion
3 celery ribs, chopped
3 carrots, peeled and chopped
1 1/2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon salted butter
3 tablespoons all-purpose flour
1/3 cup dry white wine
2 cups chicken stock
1/3 cup heavy cream
3 1/2 cups cooked, skinned, and cubed chicken, white or dark meat
1 cup frozen peas
1/3 cup fresh parsley, finely chopped


In a large skillet, heat 1½ tablespoons of the oil over medium heat. Add the leek and onion, and cook, stirring occasionally, until translucent, about 6 minutes. Add the celery, carrots, thyme, rosemary, salt, and pepper, and cook, stirring occasionally, 5 minutes. Add the butter; when it’s melted, stir in the flour. Cook 1 to 2 minutes.

Increase the heat to high and add the wine; it will quickly be absorbed. Add the chicken stock, and bring to a boil; then reduce the heat to low and cook, stirring, 5 minutes.

Stir in the heavy cream, chicken, and peas. Remove from the heat and add the parsley.

Pour the mixture into a medium-size (about 10-cup) square or round baking dish. Gently spread the mashed potato over the top. (The casse-role can be made several hours ahead of time up to this point; cover and refrigerate until ready to bake.)

Preheat your oven to 400° and set a rack to the middle position. Bake until the top is golden brown and the filling is bubbling, 30 to 40 minutes.