Poached Chicken Pot Pie with Mashed Potatoes
This comforting dish combines the heartiness of a classic chicken pot pie filling with a twist—served alongside a generous helping of creamy mashed potatoes. The poached chicken is tender and flavorful, paired with a rich, savory vegetable filling of carrots, peas, and onions in a luscious, creamy sauce. Instead of the traditional pie crust, this dish features a side of velvety mashed potatoes, offering the perfect balance of smooth texture and warmth. It’s the ultimate cozy meal, with all the comforting flavors of a chicken pot pie, but with an extra touch of mashed potato goodness on the side.
Equipment
- 1 Stand Mixer Not necessary but makes shredding the poached chicken really easy.
- 1 Large Pot Used for poaching the chicken and making the pot pie filling. I use my 4.7L (5qt) cast iron Dutch oven.
- 1 Medium pot Used for making the mashed potatoes
- 1 Potato masher Used for making the mashed potatoes
Ingredients
- 5 Boneless Skinless Chicken Breasts 1kg
- 5 Medium Yellow Potatoes 700g quartered
- 2 large Carrots 250g, diced
- 2 stalks Celery 300g, diced
- ½ large Onion 75g, diced
- 1 cup Frozen Peas 150g
- 100 g Unsalted Butter
- 2 tbsp Parmigiano Reggiano
- ¾ cup 2% Milk 175g
- 3 cups Chicken Stock 750ml
- ¼ cup All Purpose Flour
- 1 tbsp Cornstarch adjust as needed
- 2 Bay Leafs
- 2 Garlic Cloves
- Salt and Pepper to taste
Instructions
- For the Mashed Potatoes:
- Fill a medium pot halfway with water, add a pinch of salt and bring to a boil on high heat. Add the potatoes and boil for 10 minutes.
- Strain the potatoes, add them back to the pot, along with half (50g) of the butter, the milk and parmigiano reggiano. Mash the potatoes using a potato masher, until the potatoes are fluffy and creamy, or of your desired consistency. Add salt and pepper to taste. Cover and set aside for serving later.
- For the Poached Chicken Pot Pie filling:
- Fill a large pot halfway with water, add a pinch of salt and bring to a boil on high heat. Reduce the heat to medium, add the lemon juice, bay leaves garlic and chicken breasts to the pot. Allow the chicken to poach for 15 minutes, or until its internal temperature reaches 165f.
- Remove the cooked chicken breast from the water, discard the poaching liquid and shred the chicken using forks or a stand mixer with the paddle attachment. Set aside, to be used later.
- To the now empty, large pot, set it over medium heat. Add the remaining (50g) butter, carrot, celery, and onion, plus salt and pepper to season. Cook the veggies until they soften, then add the all-purpose flour. Allow the flour to toast and become lightly golden, then add the chicken stock and shredded chicken. Reduce the heat to low and allow to simmer 15 minutes,
- Add the cornstarch and frozen peas to the pot and gently mix to form a gravy-like consistency, adding more cornstarch if needed. Cook for 5 minutes to heat the peas through.
- Serve by portioning the mashed potatoes and pot pie filling evenly between 5 meal prep containers. Refrigerate and reheat in the microwave when ready to eat. Optionally garnish with parsley or chives.
Notes
This comforting dish combines the heartiness of a classic chicken pot pie filling with a twist—served alongside a generous helping of creamy mashed potatoes. The poached chicken is tender and flavorful, paired with a rich, savory vegetable filling of carrots, peas, and onions in a luscious, creamy sauce. Instead of the traditional pie crust, this dish features a side of velvety mashed potatoes, offering the perfect balance of smooth texture and warmth. It’s the ultimate cozy meal, with all the comforting flavors of a chicken pot pie, but with an extra touch of mashed potato goodness on the side.