Mashed Potato Chicken Pie Food

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CHICKEN SHEPHERD'S PIE



Chicken Shepherd's Pie image

Warm up your family with this easy mashed-potato-topped casserole featuring tender chicken, sweet corn and sugar snap peas in a homemade cheese sauce.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves (6 ounces each), cubed
4 tablespoons butter, divided
1 pouch (3.6 ounces) roasted garlic mashed potatoes
3 tablespoons all-purpose flour
2-1/4 cups 2% milk
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Swiss cheese, divided
1 cup fresh sugar snap peas, trimmed and chopped
1/2 cup frozen corn

Steps:

  • In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions. , Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or thickened. , Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-qt. baking dish coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 316 calories, Fat 13g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 660mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein.

MASHED POTATO CHICKEN PIE



Mashed Potato Chicken Pie image

A simple and decadent meal that utilizes leftovers to their best!

Provided by Kacey

Categories     Main Course

Time 1h

Number Of Ingredients 16

2 lbs cooked chicken breasts, cubed
3 tbsp. butter
2 tbsp. all-purpose flour (or your favorite gluten-free blend!)
1 onion, diced
1 garlic clove, minced
1/4 cup chicken broth
1/4 cup heavy whipping cream
1 cup milk
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. paprika
1/2 tbsp. coarse whole grain mustard
1.5 lbs Little Potato Company Creamer potatoes (Blushing Belle or Something Blue delivers a nice color for the crust.)
1/4 cup butter
1/2 cup milk
Salt and pepper

Steps:

  • Place potatoes into a large pot of salted water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and set aside.
  • Return saucepan to the stove over medium heat. Melt butter and stir in milk. When bubbling, add potatoes and mash until desired consistency is reached.
  • Add butter to a medium-sized saucepan over medium heat. When bubbling, stir in onion. Cook for a few minutes. Whisk in flour and cook for about 5 minutes, or until roux is noticeably darker in color. Stir in seasonings and garlic. Whisk until combined. Add in milk, broth, cream, and mustard. Continue to whisk over medium-heat until thickened, about 5 minutes. Remove from heat.
  • Grease a 9-inch round pie dish. Add mashed potatoes; pushing down and up the sides until you have a nice, even layer.
  • Place into 400F preheated oven and bake for 10 minutes. Remove, add chicken, followed by sauce. Spread evenly and return to oven. Bake for 20 minutes, or until heated through.
  • Allow to cool (a lot) before serving!

Nutrition Facts : Calories 559 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 180 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 53 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 378 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CHICKEN POTATO PIE - SHEPHERD'S PIE



Chicken Potato Pie - Shepherd's Pie image

This I had mostly left overs! And the family didn't know the difference! It did disappear!! They loved it just as your family would love it!

Provided by Rita1652

Categories     Curries

Time 35m

Yield 1 pie

Number Of Ingredients 11

2 left over chicken breasts, that were seasoned, grilled, and diced
2 cups left over mashed potatoes
1/2 cup corn
1/2 cup frozen peas
1/2 cup cooked asparagus, cut into 1/4 inch pieces
1/2 fresh red pepper, diced
1 (11 ounce) can cream of chicken soup
1 tablespoon curry powder
2 tablespoons butter
grated cheese
paprika

Steps:

  • Spray a pie pan with pam.
  • Layer chicken in bottom of pan.
  • Follow with all the veggies except the mashed potatoes.
  • Mix curry with soup and spread over vegies.
  • Spread potatoes over veggies to seal in all.
  • Add dabs of butter over potatoes sprinkle with paprika and cheese.
  • Bake 25 minutes 350 degrees.
  • Slice, serve, and enjoy!

MASHED POTATO CRUST PIE



Mashed Potato Crust Pie image

I cut this recipe out of the TOH or quick cooking magazine. This is a all in one dish meal. It can be made for OAMC or half made for dinner the day of preparation and freeze 2nd one for later dinner.

Provided by diner524

Categories     One Dish Meal

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 small onion, chopped
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can green beans, drained
1 (4 ounce) can sliced mushrooms, drained
6 -7 potatoes, peeled, cooked and mashed
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
1 (2 7/8 ounce) can French-fried onions
1/2 cup cheddar cheese, shredded

Steps:

  • In a skillet, brown ground beef and onion, drain well. Stir in soups, beans and mushroom. Simmer until heated through. Meanwhile, combine hot mashed potatoes, egg, salt and pepper; mix well. Spread into the bottom and up the sides of a greased 13-in.x9-in.x2-in. baking dish or two greased 9-in. pie plates. Spoon ground beef into the potato crust. Bake at 350 degrees for 45-50 minutes or until lightly browned. Remove from oven; sprinkle with french-fried onions and cheese. Return to oven for 5 minutes or until cheese is melted.
  • Note: If freezing don't include cheddar cheese or french-fried onions prior to freezing.

EASY CHICKEN PIE



Easy chicken pie image

This one-pot chicken dish can also be adapted for a veggie option

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 8

1 onion, sliced
400g pack skinless chicken thighs, cut into chunks
1 tbsp vegetable oil
150ml chicken stock
325g can sweetcorn, drained
6 tbsp crème fraîche
handful parsley or basil leaves, chopped
750g potatoes, cut into chunks

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the onion and chicken. Fry for 5-10 mins until the onion is soft and the chicken is golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs.
  • Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then bake until potato is golden.

Nutrition Facts : Calories 462 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.93 milligram of sodium

CHICKEN AND MASHED POTATO PIE



Chicken and Mashed Potato Pie image

This is similar to shepherd's pie, but is made with chicken instead of lamb or beef. It's kind of a cross between a chicken pot pie and a shepherd's pie. You will need 3 cups of béchamel sauce for this recipe. I use Recipe #448904 for this. For the chicken, I usually buy a rotisserie chicken and chop the breast and thigh meat. I use frozen peas and cook them in the microwave for half the recommended time before adding them to the recipe.

Provided by xtine

Categories     Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

5 idaho potatoes, scrubbed well
5 garlic cloves, halved
1/2 cup cream
2 tablespoons butter
salt
pepper
2 tablespoons cream cheese, softened
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup diced onion
1 tablespoon butter
1 cup cooked peas
2 cups cooked chicken, chopped
3 cups bechamel sauce
1 tablespoon mccormick chicken base

Steps:

  • Preheat the oven to 350Ëš F.
  • Make the garlic mashed potatoes: cut each potato into 16 pieces (I leave the peels on, but you can peel them if you like). Place them in a saucepan with water and bring to a boil. Once the water is boiling, add 1 1/2 teaspoons of salt. Boil, uncovered, for 15 minutes. Drain well and return to the saucepan you cooked them inches Toss the potatoes over medium heat for a minute. This is to evaporate any excess moisture.
  • Meanwhile, prepare the garlic: in a small covered saucepan, heat the garlic cloves with the butter and cook over lowest heat for 10 to 15 minutes, until very tender. They should not color more than a creamy yellow. Pour 1/2 cup of cream in with the garlic and butter, add a good pinch of salt and pepper, and simmer over low heat for 10 minutes.
  • Add the garlic and cream, and the cream cheese to the potatoes and mash well with a potato masher. Taste and add salt as needed. Set aside.
  • In a large skillet, sauté the celery, carrot, and onion in the 1 tablespoon of butter for 10 minutes over medium heat. In a large bowl, combine the sautéed vegetables, the peas, and the chicken.
  • Add the McCormick chicken base to the béchamel sauce, and stir well to combine. Add the sauce to the chicken and vegetables and mix well to combine.
  • Grease a 3 quart pyrex baking dish. Pour the chicken mixture into the dish, and cover it with the garlic mashed potatoes. Bake, uncovered, at 350ËšF for 45 minutes. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 282.6, Fat 12.7, SaturatedFat 7, Cholesterol 58.3, Sodium 107.6, Carbohydrate 29.4, Fiber 4.5, Sugar 3.2, Protein 13.4

CHICKEN & BROCCOLI POTATO-TOPPED PIE



Chicken & broccoli potato-topped pie image

Cook this low-calorie chicken pie using a base recipe that you can prepare ahead of time and freeze. It makes an easy, tasty and nutritious family meal

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 14

750g potatoes, peeled and halved
250g broccoli, cut into small florets
100ml strong chicken stock
small bunch tarragon, finely chopped (optional)
1-2 tsp Dijon mustard
100g frozen peas
1 tbsp butter
25g butter
25g plain flour
250ml milk
1 tsp olive oil
2-3 (depending on size) skinless chicken thigh fillets, cut into cubes
1 skinless chicken breast, cut into cubes
⅓ onion, very finely chopped (optional)

Steps:

  • For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
  • Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
  • Heat oven to 180C/160C fan/gas 4. Cook the potatoes in boiling water for 10 mins, then drain and cool a little before slicing thickly.
  • Meanwhile, cook the broccoli until tender, then drain. Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Bake for 30-35 mins or until golden.

Nutrition Facts : Calories 428 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium

MASHED POTATO TOPPED CHICKEN POT PIE



Mashed Potato Topped Chicken Pot Pie image

Not your average pot pie. Simple to make and good for left overs. DH and DS gave rave reviews, I even got an "Its delicious" which is music to my ears. Feel free to use any left over veggies you may have, works well with corn, green beans, peas and carrots. My version of this is NOT diet. : - )

Provided by jamiewalker198

Categories     Savory Pies

Time 40m

Yield 4 individual cassaroles or mini pie tins, 4 serving(s)

Number Of Ingredients 16

4 tablespoons butter
2 tablespoons bacon grease
2 chicken bouillon cubes
2 chicken breasts
1 1/2 cups water
3/4 cup milk
2 cups mashed potatoes
1 egg
2 medium carrots, sliced
1 medium potato, cubed
1 medium onion, diced
1/2 cup green beans (leftovers)
1/2 cup peas (leftovers)
1/2 cup flour (approx)
salt and pepper
season salt

Steps:

  • Saute med potato and carrot in bacon grease until slightly softened but not cooked through.
  • Add onion, cook until soft.
  • Dissolve bullion in 1 1/2 cup water and add to veggies.
  • Add any leftover veggies.
  • Saute cubed chicken, add to veggie/broth mix.
  • Keep mixture on low heat.
  • In another pan melt 2 tbsp butter and slowly mix in flour until a roux is made, cook for 1 minutes, stirring constantly. (will look like yellow paste)
  • Slowly add in 1 cup milk stirring constantly until well blended and thickened, making a cream sauce.
  • Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Remove from heat.
  • In a med mixing bowl combine mashed potatoes, egg and 2 tbsp of butter until well blended. Season with salt and pepper to taste.
  • Spoon veggie chicken filling into individual casserole or pie tins, can even be made in a full size casserole.
  • Spread mashed potato mixture evenly on top, potatoes can be cold.
  • Place on foil lined baking sheet and bake for 20-25 minutes at 425°F until tops are golden brown.

CHICKEN POT PIE WITH MASHED POTATO CRUST



Chicken Pot Pie with Mashed Potato Crust image

Make and share this Chicken Pot Pie with Mashed Potato Crust recipe from Food.com.

Provided by Sageca

Categories     Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 19

3 potatoes, peeled and cut into pieces
3/4 cup hot milk
1/4 teaspoon poultry seasoning
1 tablespoon butter
1/2 teaspoon salt
1 -4 teaspoon pepper
1 1/2 tablespoons olive oil
1 cup diced onion
2 celery ribs, chopped
2 carrots, chopped
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon pepper
1/3 cup cream
2 cups chicken stock
2 cups cooked cubed chicken
1/2 cup frozen corn

Steps:

  • Cook the potatoes in boiling water until tender. Drain thoroughly and return to the pot. Mash the potatoes using a potato masher and add 1/2cup milk and butter making sure that the liquids are absorbed into the potatoes. Add the remaining ¼ cup milk if the potatoes seem dry. Add poultry seasoning salt and pepper to taste. Set aside.
  • In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 6 minutes. Add the celery, carrots, poultry seasoning salt, and pepper, and cook, stirring occasionally 5 minutes. Add the butter; when it's melted, stir in the flour. Cook 1 to 2 minutes.
  • Increase the heat to high and add the chicken stock, and bring to a boil; then reduce the heat to low and cook, stirring, 5 minutes.
  • Stir in the cream, chicken, corn and peas. Remove from the heat and add the parsley. Pour the mixture into a medium-size (about 6 cup) baking dish.
  • Gently spread the mashed potato over the top.
  • The casserole can be made several hours ahead of time up to this point; cover and refrigerated.
  • Preheat your oven to 350° and set a rack to the middle position. Bake until the top is golden brown and the filling is bubbling, 30 to 40 minutes.

Nutrition Facts : Calories 441.1, Fat 23.5, SaturatedFat 11.6, Cholesterol 55, Sodium 762.1, Carbohydrate 50, Fiber 6.2, Sugar 6.7, Protein 10.2

TRUE COMFORT: CHICKEN POT PIE SOUP OVER MASHED POTATOES



True Comfort: Chicken Pot Pie Soup over Mashed Potatoes image

Now that the cold weather is coming we are going to need our comfort foods. This recipe will satisfy anyone on a cold winter night. I don't particularly like soups myself but this version turns it into almost a stew. I guess a real 'stoup', steaming mashed potatoes with gravy over them, chicken and veggies and even a pot pie decoration :). I add just a couple tablespoons of dark rum or brandy to it; it gives a touch of extra depth. I found this recipe on chaosinthekitchen.com and have had it open for days so I don't lose it, finally posting it here. She suggests using separate frozen veggies, if you go frozen, since they are normally more tender than the frozen mixed vegetables but either way, or fresh, of course. She also has a recipe for puff pastry stars if you want to add that.

Provided by MarraMamba

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup butter
8 ounces mushrooms, sliced
1/2 onion, diced
2 garlic cloves, minced
1/2 cup flour
3 cups chicken stock
2 cups milk
3 cups chicken meat, cooked
1/2 cup carrot, crinkle cut
1/4 cup green beans
1/4 cup peas
1/4 cup corn kernel
salt and pepper
2 tablespoons brandy (optional)

Steps:

  • Melt butter in a large soup pot.
  • Add mushrooms, a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.
  • With the last batch of mushrooms, add onion and garlic; saute until soft.
  • Sprinkle flour over veggies.
  • Stir and cook several minutes until flour is browned.
  • Add chicken stock and milk and heat to a boil.
  • Simmer soup, stirring frequently until thickened.
  • Add cooked chicken, carrots, green beans, peas, and corn.
  • Heat soup until hot, stirring occasionally.
  • Salt and pepper to taste.
  • Serve over a scoop of mashed potatoes.

MASHED POTATO PIE



Mashed Potato Pie image

I don't know where this recipe originated, but it has been an old stand by on my mom's dinner party tables for years. It actually bakes up to look quite impressive. Please don't try to substitute fresh mashed potatoes (believe me I have tried) the instant box stuff provides the perfect texture.

Provided by Richard-NYC

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

instant mashed potatoes
1 teaspoon garlic powder
2 eggs, beaten
1/2 cup parmesan cheese or 1/2 cup romano cheese
1 1/4 cups mozzarella cheese (divided)
paprika

Steps:

  • Make mashed potatoes according to package directions for 7-8 servings.
  • Stir garlic powder, eggs, Parmesan and one cup of the mozzarella into prepared potatoes.
  • Pile mixture into a 9-inch deep dish pie plate.
  • Sprinkle top with 1/4 cup of mozzarella and a sprinkle of paprika for color.
  • Bake at 350°F until golden on top and puffy about 45 minutes.

Nutrition Facts : Calories 98.6, Fat 6.9, SaturatedFat 3.8, Cholesterol 65.8, Sodium 223.3, Carbohydrate 1, Sugar 0.3, Protein 7.9

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