If this dish had beef, it would be called cottage pie. If it had lamb, it would be a shepherd’s pie. But this is a chicken potato pie, so it’s neither cottage pie nor shepherd’s pie.
Label or the lack thereof aside, this is one heck of a delicious dish. The filling is meaty, rich, colorful and chockfull of textures. It’s one of my advance holiday recipes. Cooked and posted weeks before Christmas so that readers who want to replicate it will have time to shop for the ingredients.
Despite the ma-arte (Alex’s word) appearance, this chicken potato pie is not that difficult to make.
First, the vegetables are cooked in butter.
Then, a can of mushroom soup is added and everything is cooked just until simmering.
In another pan, cubed chicken thigh fillets are lightly fried in butter as well.
You may be wondering… Why not cook the chicken in butter, add the vegetables and mushroom soup? Why cook the chicken and vegetables separately?
The answer lies in the next photo.
I had to take some of the vegetables with mushroom soup and put them in a ramekin. It’s the vegetarian version of the dish for my older daughter, Sam. She’s been a vegetarian for almost four years. For us omnivores, the chicken and veggies were spread in a baking dish.
One dish, two versions. Both were topped with mashed potato.
To make the dish more festive and deserving to be called a holiday dish, the mashed potato topping was piped into spirals.
Chicken Potato Pie
- 700 grams chicken thigh fillets
- 1 carrot
- 1 small head broccoli
- 1 can whole mushrooms
- 1 can white asparagus
- 1/4 cup butter
- 1 can mushroom soup
- 6 cups mashed potatoes
- chopped parsley to garnish
Preheat the oven to 400F.
Pat the chicken fillets dry with paper towels. Cut into two-inch cubes. Sprinkle with salt and pepper. Set aside.
Peel the carrot and cut into half-inch cubes.
Break the broccoli into florets.
Drain the mushrooms and cut into halves, if large.
Drain the white asparagus and cut into two-inch lengths.
Heat half of the butter in a frying pan.
Cook the carrot cubes and broccoli florets with a little salt and pepper for about a minute. Add the mushrooms and asparagus. Pour in the mushroom soup. Cook just until bubbly. Taste. Add more salt and pepper, as needed.
Clean out the pan or use a second pan to cook the chicken. Heat the remaining butter and cook the chicken, stirring occasionally, for about five minutes.
Spread the chicken in an 8" x 8" baking dish.
If there's a vegetarian to feed, take some of the vegetables with the sauce and spoon into a ramekin. Spread the rest over the chicken.
Insert your preferred tip into a piping bag. Spoon the mashed potato into the piping bag. Pipe the mashed potato over the pie filling. If you’re not confident with the use of a piping bag, just spread the mashed potato over the chicken and vegetables using the back of a spoon. For texture, lightly drag a fork over the mashed potato topping.
Bake the chicken potato pie at 400F for about 40 to 45 minutes or until the filling is bubbly and the mashed potato is lightly browned.
Sprinkle the chicken potato pie with chopped parsley before serving.