Chicken and Potato Pie Recipe

Name: Chicken and Potato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (500 g) whole chickens; 1 medium onion, finely chopped; 1 large potato, diced into 1/2cm cubes (for filling); 2 large carrots, diced into 1/2cm cubes; 1 cup peas; ½ cup beans; ½ cup corn kernel; 1 liter water; 3 large potatoes (for top); 3 large potatoes (for 'crust'); 2 tablespoons cornflour

Servings: persons

1
Pre-heat over to around 150degrees CELSIUS.
2
Put water into a large pot.
3
Add chicken (complete carcase - bones and all - remove stuffing if stuffed).
4
Add any additional herbs as desired (pepper, basil, bay leaves are nice).
5
Boil for around 45 minutes - until around 200mL is left in pot.
6
Remove from heat and allow to cool.
7
Once cool, strip meat from bones.
8
Discard the bones, cartilage and skin.
9
Place meat, carrots, onions, corn and diced potatoes into pot and boil for around 10 minutes.
10
Add peas and beans and cook for a further 5 minutes.
11
Reduce heat.
12
Mix one tablespoon of corn flour with about 50mL of water.
13
Pour into pot and stir.
14
Mixture should thicken.
15
If it doesn't, add a bit more cornflour and water.
16
Remove from heat and allow to cool.
17
To make mashed potato: In another pot, boil potatoes until soft.
18
Once soft, drain and mash with some milk and a little butter until smooth.
19
To make crust: Finely (1/4cm thick) slice the potatoes and lay in bottom of pie tray.
20
Do the same with the edges.
21
This can be as thick as you wish.
22
Once the filling has cooled, spoon into the pie dish.
23
This should be quite thick now.
24
Using a spoon, cover the filling with mashed potatoes to the edge.
25
Rough the top with a fork, then sprinkle with grated parmesan cheese (if desired).
26
Cook for around 40 minutes.
27
The crush should go crunch and a golden brown.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (500 g) whole chickens, 1 medium onion, finely chopped, 1 large potato, diced into 1/2cm cubes (for filling), 2 large carrots, diced into 1/2cm cubes, and more.

Yes, Chicken and Potato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken and Potato Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions