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Monday, March 7, 2011

Potato-Topped Chicken Pie

You know those days when you just NEED to eat some form of chicken pie for dinner? 

Yesterday was one of those days.

AND I had a bunch of precooked chicken in the fridge waiting to be used up! It was meant to be. 

This is not, however, a quick and easy dinner recipe. This was long and involved (kind of) and helped me really grab my procrastination needs by the horns and...follow willingly. 

Recipe: Potato-Topped Chicken Pie
Time: 30 minutes prep (more or less?) & 30 minutes in the oven

  • Peel and chop about 4 small-medium potatoes and start them boiling. You're going to make these into mashed potatoes for the topping. Just use your favorite method when the potatoes are done. I probably don't need to hold your hand through this one.

For the pie filling:
  • In a pot, cook 1/2 a medium onion (diced) in 2 tsp butter and 2 tsp vegetable oil
  • When the onions are good and soft, add in 1/2 tsp minced garlic, 1/4 tsp salt, 1/4 tsp ground thyme, and 1/8 tsp pepper. You'll probably want more salt than that, but my husband accuses me of making everything too salty, so I tried to tone it down. I actually only put in 1/4 tsp and just had the salt shaker next to me at the dinner table. 
  • Only wait about 30 seconds or so before adding in 2 tbsp flour, and whisking it around for a good 2 minutes.
  • Then slowly pour in (while whisking) 1 1/4 to 1 1/2 cups chicken broth or stock (I can't say I really know the difference). 
  • Let it cook for about 5 minutes; it should thicken quite a bit.
  • Dump in about 2 cups precooked chicken, cut into little pieces, along with about a cup of frozen veggies. I was pathetically unprepared and literally only had corn. Somehow it still tasted awesome, but I would recommend something like peas and carrots. 
  • Remove from heat and stir in 2 tsp parsley.
  • Dump it into a pie plate (don't be like me and overfill the thing. When I plopped the mashed potatoes on top they made filling jump up and ooze like crazy all over the counter. mmm).
  • Spread the mashed potatoes on top of the filling. If the potatoes are too thick you'll have a really hard time doing this without pushing the potatoes to the bottom of the pie plate.
  • Oh, and at some point you should have preheated your oven. And since I have no idea what I'm doing (and casseroles tend to be pretty forgiving) I think I cooked it at about 375 for half an hour. It worked! 
Let it sit for a few minutes to cool off before scooping it onto your plate. It will help it thicken up a little bit and rescue the inside of your mouth from being burnt and then not being able to taste the meal at all.

I'm so unbelievably helpful.


  1. oooo awesome looking and sounding
    i am currently on a ground beef kick since i bought 10lbs from my friend eric who (along with some friends) bought an entire organic cow and had it butchered but when i am ready for a change i may just have to try this... maybe i can plan it so i have leftover mashed potatoes to use

  2. i made mashed potatoes and sausage last night so now i just need some chicken!

  3. oo oo oo i have leftover chicken! now if i can find time to make the potatoes tomorrow maybe i can do this... or if not i could serve it on some biscuity type muffins i made (irish soda bread to be exact... but they have a biscuit texture). maybe i can finally get the hang of the roux!!