Thursday, February 4

Chicken Pot Pie-less

This is my second chicken pot pie I made in two weeks. Why? Two reasons – because it is sooo good and comforting in this cold weather and easy to just heat up for lunch and because I roasted 2 birds. I have no idea why I roasted two birds at once, but it ended up working out because I got two of these chicken pot pie's out of them. Thats how good they were. This is a perfect way to use up leftover roast chicken. It's hot, saucy and packed with carrots and peas as well. Instead of using actual pie crust, I was lazy and just whipped some yukon gold potatoes as a topping. The original recipe by Martha used phyllo dough instead of heavy pie crust which would have been wonderful but I didn't have any in the freezer, so the mashed potatoes were a perfect alternative. It's kind of like a shepherds pie but instead of ground meat there's chicken. You can either poach a whole bird or use any leftover chicken you have and hand-shred it. You don't need a whole bird for this recipe. There's lots of ways to use up leftover chicken — chicken quesadillas, chicken salad, bbq chicken sandwiches, and of course chicken pot pie-less!

Chicken Pot Pie-less 1 tablespoon butter
2 medium shallots
1 garlic clove, minced
salt and peppa
1 1/2 cups chicken stock
2 tablespoons flour
4 medium carrots, peeled and sliced diagonally
leftover roast chicken, shredded
3 tablespoons parsley
1/2 cup slightly thawed frozen peas
3-4 yukon gold potatoes, peeled and quartered


1 Preheat oven to 425. Cover your peeled quartered potatoes with cold salted water and bring to a boil.
2 Meanwhile, melt butter in saucepan and soften the shallots, garlic, salt and pepper over medium heat. Cook until all the flavors are melded together and pour in 1 cup of the chicken stock. Whisk the remaining 1/2 cup chicken stock into the flour in a separate bowl. Whisk into shallot mixture and bring to a boil, whisking constantly. Reduce to a simmer. Cook for 5 minutes, will thicken.
2 Add carrots into the saucepan and bring to a boil. Stir in shredded chicken to coat and return to a boil.
3 Remove from heat and stir in chopped parsley and peas. Transfer to a baking casserole dish.
4 While the chicken mixture is cooling, drain your potatoes and mash them up until smooth. Season again with salt and pepper. You can use a hand beater too for extra creaminess.
5 Spread the mashed potatoes over the chicken mixture in one even layer. Using a fork, make peaks in the potatoes by dragging the tines of the fork in large sweeping circles. Pop into the oven until the mashed potatoes are golden brown.

11 comments:

morgan said...

Looks delicious and soooo much easier than most pot pie recipes I've come across. Can't wait to try it out myself!

Nutmeg Nanny said...

I have never thought to put mashed potatoes on top of chicken pot pie. It looks super delicious!

Stacey Snacks said...

This is also nice and lowfat, with no cream and no crust!
What a great idea!
I will be making this with my next leftover bird!

Joanne said...

I think it makes a ton of sense to roast two birds at once. Might as well kill two birds...with one preheated oven? Hmmm...bad joke sorry!

This looks delicious. I love that it's lighter without all of the buttery pie crust.

5 Star Foodie said...

I love this - super comforting and delicious, an excellent recipe!

Lea Ann said...

I am lovin that potato topping. Looks wonderful. I've never made a Chicken Pot Pie...Shame on me.

Foodie with Little Thyme! said...

Love the potato top. It would be great with all those after thanksgiving leftovers!

Cherine said...

This is a great idea with the potato topping!!

♥peachkins♥ said...

it looks good with the potato!!!

ChichaJo said...

Great idea! I am all for using up leftover so reducing food waste! And this ia such a delicious way to do it :)

Lindsey said...

This is great! I miss my phyllo pot pies since I went gluten-free. I am going to sub cornstarch to thicken. One thing I remember from the past is to sub sweet potatoes for the white ones... it just gives it a little sum-sumthin! You might want to try it if you make a third!