Chicken Pot Pie With Potato Crust Recipe

Name: Chicken Pot Pie With Potato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup butter; 2/3 cup white whole wheat flour; 4 cups chicken stock; 5 -6 sprigs fresh thyme; 3 cups cooked chicken breasts, diced; 1 (8 ounce) package frozen corn; 1 cup parsnip, diced; 1 cup turnip, diced; 1 cup fresh green beans, cut into 1 inch lengths; 1 cup diced carrot; 10 garlic cloves; 2 cups onions, roughly chopped; 2 tablespoons canola oil; 4 cups diced potatoes; 1/2 cup fat free sour cream

Servings: persons

1/3 cup butter
2/3 cup white whole wheat flour
4 cups chicken stock
5 -6 sprigs fresh thyme
3 cups cooked chicken breasts, diced
1 (8 ounce) package frozen corn
1 cup parsnip, diced
1 cup turnip, diced
1 cup fresh green beans, cut into 1 inch lengths
1 cup diced carrot
10 garlic cloves
2 cups onions, roughly chopped
2 tablespoons canola oil
4 cups diced potatoes
1/2 cup fat free sour cream

1
Toss parsnip, turnip, carrots, garlic, onions and canola oil. Roast in oven at 400 for 30 minute
2
Boil potatoes in salted water until tender. Mash and add sour cream and salt and pepper to taste.
3
Steam green beans until just tender, either over boiling potatoes or in microwave.
4
Melt butter in saucepan and add flour. Cook until roux is lightly golden and flour smells nutty. Add stock and thyme sprigs. Bring to a simmer and continue to stir until sauce thickens. Remove thyme stems. Season to taste with salt and black pepper.
5
Combine roasted vegetables, diced chicken, corn, green beans and sauce. Place in deep cassarole dish and top with mashed potatoes.
6
Bake in 350 oven until bubbling, about 30 minute Place under broiler for 5 min to brown top of potatoes.
7
Let stand 5 min before serving.

1817

kcal

Calories

Fat

195

Carbs

165

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 1/3 cup butter, 2/3 cup white whole wheat flour, 4 cups chicken stock, 5 -6 sprigs fresh thyme, and more.

Yes, Chicken Pot Pie With Potato Crust 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 Pot Pie With Potato Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions