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Chicken Pot Pie with Mashed Potatoes Recipe

Chicken Pot Pie with Mashed Potatoes

Recipe courtesy The Cookworks

Show: Cookworks

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on November 10, 2011

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    My FIRST time making pot pie and it was DELICIOUS. I added itmes like corn and peas along with the carrots and some additional chicken. I believe because of this it seemed to dry so doubled the milk -flour mixture. Fresh thyme is essential in this recipe. I used a 9 x 13 baking dish. Also used WHITE potatos and vegetable broth instead of stock. Family loved it. Only thing I desagree with is 20 minute prep time...impossible!

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  • on March 13, 2010

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    This is truly a comfort dish. I made a few minor changes, although I'm sure the recipe could stand alone without any alteration. I added a cup of peas to the filling and used 2 cups of chicken broth rather than using the 1/2 cup of white wine and 1 1/2 cups of broth per the recipe. This is a wonderful way to provide a one-dish supper and was very easy to prepare. I did streamline it a little more by using canned chicken broth and pre-roasted chicken which made it a snap to make. I also got 9 pot pies rather than the 6 servings. Loved it!

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  • on January 26, 2009

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    I made this last night for my family and it was fantastic! We loved it so much that we are fighting over the last pot pie. I did add some corn, broccoli, and mushrooms to the mix 9about 1 cup each and used boneless skinless thighs instead of breasts, oh and low sodium chicken broth from the store. Other than that I followed the recipe noted here. I plan to make a bunch of these in travel friendly ramekns so I can have this for lunch at work on a regular basis.

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  • on May 28, 2008

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    I have made traditional chicken pot pie many times over the years but I absolutely loved Rachel's use of seasoned mashed potatoes as a topping instead of pie crust. Wonderful and tasty!

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  • on March 20, 2008

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    I didn't have leeks, used a little less onion and added fresh green beans. Also, no wine in the house, so I added chicken broth. Turned out very yummy!

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  • on March 06, 2008

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    Very good! I thinned the sauce with chicken stock a bit as it was too thick for me.....used store bought crust as it was in my fridge and didn't have the time to make it from scratch.....and, I used boxed stock. After all that it was still delicious! I loved the mashed potatoes on the top - a great twist to an American Classic dinner :-

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  • on November 25, 2007

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    I made this with my Thanksgiving leftovers and it was good. I wish I would have seasoned the mashed potatoes more but it was really good.

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  • on January 11, 2007

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    My family loved this dish. It was pretty easy to make. It was a real stick to your ribs kind of meal, it really hit the spot on a chilly January evening. I will definitly be making this one again!

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  • on October 20, 2006

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    I followed the recipe for the filling exactly, but instead of doing a mashed potato top, I did a traditional pie crust. It was good, and tasty, and perfect for a cool fall evening. I will definitely make this again, except next time, I may cut the recipe in half, as there is only two of us and it was a little more than we could eat.

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  • on August 31, 2006

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    we have made numerous of these pies for ourselves and others, all replys the same(best ever...we make a large batch and put them in foil pot pie pans and freeze.......excellent for quick meal

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