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1
For the mashed potatoes: Add diced potatoes to a pot of cold water.
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2
Bring water to a boil and reduce to a simmer for 1520 minutes, or until potatoes are tender.
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3
Drain and set aside.
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4
Add 2 tablespoons of butter, milk, and salt and pepper into the same pot.
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5
Once melted, add the potatoes back into the pot and mash.
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6
Set aside.
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7
For the pot pie: While potatoes are cooking, heat butter in a large saute pan over medium heat until melted.
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8
Add flour, onion, carrots, celery, and salt and pepper.
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9
Stir constantly while cooking for 810 minutes, or until vegetables are just getting tender.
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10
Remove from heat and add the milk and chicken stock.
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11
Heat over medium to medium-high heat until mixture comes to a simmer, stirring constantly.
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12
Let simmer for 1 minute, until mixture thickens.
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13
Add cooked chicken and peas and simmer until heated through.
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14
Remove from heat and set aside.
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15
Preheat oven to 425 degrees F.
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16
Press pie crust into an 8x8 pan.
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17
This might take some finagling to fit but luckily, pie crust is forgiving in this case.
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18
Pour chicken pot pie mixture into the uncooked pie crust.
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19
Top with a layer of mashed potatoes, making sure to press the potatoes all the way to the edges.
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20
Top with 1 tablespoon of butter (cut into smaller pieces to spread over entire top).
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21
Place pan on a foil-lined baking sheet (in case it spills over) and bake in a preheated oven for 3035 minutes.
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22
Let sit 15 minutes before serving.
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23
Note: If you dont let the pot pie sit after baking, the chicken and veggie mixture will be thin and tend to run everywhere.
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24
Letting it sit for a bit helps the mixture to stay together a bit more while serving.
