Chicken Pot Pie Casserole

8 Servings
50 min

Looking for an easy, comforting & super simple dinner idea? Check out this tasty chicken pot pie casserole.


I like to describe this dish as a combination between a chicken pot pie and Shepard's pie. Think of the classic pot pie filling you know and love but topped with delicious whipped mashed potatoes. I'm not the biggest fan the puff pastry that comes on top of the traditional pot pie so this is a nice alternative to still get those flavours with a bit of a different spin


This recipe uses simple pantry ingredients to make this hearty dish. It requires nothing fancy and pretty simple kitchen skills but boy oh boy does it really hit the spot!

Recipe details

  • 8  Servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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Ingredients

For the mashed potatoes

  • 8 large yellow potatoes, peeled and diced
  • 3 Tbsp butter
  • 1/4 - 1/2 cup milk
  • Salt and pepper, to taste

For the chicken pot pie

  • 3 cups cooked chicken, diced
  • 1 Tbsp olive oil
  • 2 large carrots, peeled and diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup mushrooms, diced
  • 1 onion, diced
  • 1 can cream of mushroom soup
  • 3/4 cup sour cream or plain Greek yogurt
  • 1/2 cup milk
  • Salt, pepper and garlic powder to taste

Instructions

For the mashed potatoes

In a large pot, place diced potatoes and cover with enough cold water to submerge the potatoes. Boil over high heat until fork tender, about 20 minutes. Drain and add back to large pot.
To the cooked potatoes, add in butter. Using a hand held mixer, beat potatoes and butter together.
Slowly drizzle in 1/4 cup of milk until mixture is smooth. You can use up to 1/2 cup depending on how you like your potatoes.
Season with salt and pepper, cover with the lid and set aside.

For the chicken pot pie

In a large frying pan over medium high heat, add oil, carrots, corn, peas, mushrooms and onions and cook until tender, about 8-10 minutes. Once cooked through, remove and place in large mixing bowl.
To the cooked vegetables, add in diced chicken and stir.
Next add in soup, sour cream and milk. Stir to combine and season to your liking.

To assemble

Preheat oven to 400.
Place pot pie mixture in large 9 X 13 baking pan.
Using a spatula, spread out prepared mashed potatoes over top of the pot pie mixture until evenly spread. I like to make little peaks with the potatoes so they get nice and crispy.
Bake uncovered for 10-15 minutes or until top is getting golden brown. Serve warm and en

Tips

  • This is the perfect place to use a rotisserie chicken or and leftover chicken you have kicking around.
  • Feel free to sub a bag of mixed frozen vegetables here if you are in a pinch!

Karlie's Kitchen
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Comments

  • Suzzann Suzzann on Jan 29, 2021

    Does this have a crust? Or just mashed potatoes as crust on pot pie?

  • Beth Friedrich Beth Friedrich on Jan 30, 2021

    This looks delicious. I have started using cream of chicken with herbs in these kinds of recipes. It makes it even easier to “season to taste.”

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