Easy Chicken with Mashed Potatoes Pie

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If you’re looking for one of those easy chicken recipes the whole family will love, you just found it. This Chicken with Mashed Potato Pie is pure down-home goodness. Tender chicken and mixed vegetables smothered in a seasoned creamy sauce topped with fluffy mashed potatoes.

There is a brown plate with a serving of chicken with mashed potatoes pie on in. In the background there is a set of salt and pepper shakers, a fork on a brown cloth napkin and a large cast iron skillet with chicken mashed potatoes pie in it. Items are on a wood surface.

Meal prep time – 20 minutes
Cooking time – 20 to 30 minutes
Total time – 45 minutes
Preparation level – Beginner +

Large cast iron skillet with a creamy sauce, mixed vegetables, and a cooked chicken pieces mixed together. There is a layer of mashed potatoes on top of the chicken mixture. There is chopped parsley sprinkled over the top. Skillet is on a white surface.

Why This Recipe Works

Quick prep time – Chicken Pie is an easy meal made with simple ingredients. It’s quick to make especially if you have leftover chicken and mashed potatoes to use up
Ultimate comfort food – There’s nothing like tender chicken in gravy served with mashed potatoes to warm the soul and the tummy on rainy days or cold nights.
Healthier option – Using ground chicken makes it a little healthier than a traditional Shepherd’s pie.
Versatile – A variety of vegetables, herbs, and different cuts of chicken can be used to make this recipe.
One pan meal – An all-in-one pan easy dinner to make any night of the week.

Ingredient Notes

Ingredients to make Chicken with Mashed Potatoes Pie: A box of chicken stock, bowl of shredded cooked chicken, bowl with white wine, bowl with frozen mixed vegetables, bowl with mashed potatoes, bowl with heavy cream, stick of butter, bowl with chopped white onion, bowl with flour, small bowl with Worcestershire sauce, head of garlic, and a wooden dish with dry seasonings in it. Items are on a white surface.

Butter – I use unsalted butter. You can also use Olive oil.
Onion – A mild onion works best like Vidalia, leeks, or shallots. In a pinch onion powder can be used.
Garlic – Fresh garlic cloves. In a pinch garlic powder can be used.
All-purpose flour – You can substitute cornstarch. Just remember to cut the amount by half.
Frozen vegetables – Use your favorite. The most popular frozen vegetables used are mixed (corn, carrots, and peas). Frozen green beans and a mixture of carrots, broccoli, and cauliflower also work well.
Chicken stock or Chicken broth. I like to use unsalted stock to better control the sodium.
White wine – Use additional chicken stock/broth in replace of wine.
Cream – Regular or Heavy Cream. This is what makes the gravy extra creamy. Half and half can be substituted.
Seasonings – Salt, pepper, poultry seasoning, and Worcestershire sauce. Italian seasoning can be an alternative to poultry seasoning.
Cooked chicken – This recipe calls for rotisserie chicken (both white and dark meat). You can use leftover chicken or turkey. You can chop it or shred it depending on which you prefer.
Mashed potatoes – Leftover creamy mashed potatoes are perfect for this recipe. You can make mashed potatoes specifically for this recipe or use store-bought refrigerated mashed potatoes (such as Simply Potatoes).
Fresh parsley – (optional) a little bit finely chopped to sprinkle on the top after baking.
Grated cheese – (optional) Sprinkle over the top of the pie during the last few minutes of baking. The most popular cheeses are cheddar cheese or parmesan cheese. Cheese can also be mixed into the mashed potatoes before spreading on top of the chicken mixture.

Step-by-Step Instructions

Large cast iron skillet with melted butter in it. Skillet is on a white surface.

Large cast iron skillet with melted butter and chopped onion in it. Skillet is on a white surface.

Preheat the oven. Melt butter in a skillet on medium-high heat. Cook onion until softened. Add the minced garlic and cook for an additional 1-2 minutes.

Large cast iron skillet with melted butter, chopped onion, minced garlic, and flour in it. There is a wooden spoon resting in the skillet. Skillet is on a white surface.

Large cast iron skillet with melted butter, chopped onion, minced garlic, and flour mixed together in it. There is a wooden spoon resting in the skillet. There is a bowl of mixed vegetables in the background. Items are on a white surface.

Sprinkle flour over the onion and garlic, and stir to coat. Mix in the vegetables and reduce heat.

Large cast iron skillet with melted butter, chopped onion, minced garlic, flour, mixed vegetables, broth, cream, and seasonings in it. There is a wooden spoon resting in the skillet. Skillet is on a white surface.

Large cast iron skillet with a creamy sauce, mixed vegetables, and a mound of cooked chicken pieces in it. Skillet is on a white surface.

Pour in the liquids: stock, white wine (if using), heavy cream, and Worcestershire sauce. Stir in the poultry seasoning, salt, and pepper. Cook until the sauce starts to thicken. Stir in the cooked chicken until completely coated. Remove from the flame.

Spoon the mashed potatoes over the chicken mixture. Use a rubber spatula to smooth the potatoes out.

Bake until the creamy gravy is bubbling. If using cheese, sprinkle over the top of the pie for the last few minutes of baking. Optional – Sprinkle with freshly chopped parsley.

See the recipe card below for complete measurements and baking time.

There is a white plate with a serving of chicken with mashed potatoes pie on in. In the background is a large cast iron skillet with chicken mashed potatoes pie in it. Items are on a white surface.

Laura Belle’s Tip

If the leftover mashed potatoes are cold and stiff, stir in a little milk and warm them up in the microwave. You want them to be creamy and spreadable.

What to Serve with Chicken Pie

Since the pie already had a hearty filling and a mashed potato top, a simple chopped salad with a tangy dressing is usually all it needs. Other options:

Roasted Brussels sprouts or steamed broccoli for a nutritional crunch.
Crusty warm bread for soaking up the gravy.

Frequently Asked Questions (FAQs)

How do I store leftover chicken pie?

Leftover chicken mashed potato pie can be stored in an airtight container in the refrigerator for up to 5 days.

Can this dish be made ahead of time?

Chicken Pie is a great make-ahead meal. To make ahead, follow the instructions up until baking. Cover with foil and place in the refrigerator for up to 2 days. When ready to serve, let the pie stand out from the refrigerator for 15 to 20 minutes. Bake according to the recipe card.

What cuts of chicken can I use?

This recipe is a great way to use leftover chicken both dark and white meat. If you’re cooking the chicken specifically for this recipe you can use your favorite cut of chicken you prefer.

What if I don’t have a cast iron skillet?

No worries if you don’t have a cast iron skillet. Prepare all the ingredients as instructed in a non-stick large skillet. Once assembled, carefully transfer the chicken mixture to an oven-safe baking dish. Layer the mashed potatoes and bake per the instructions.

Whether you’re making this recipe from scratch or using leftovers, this is a perfect dinner for cozy nights that the entire family will love. Enjoy and happy cooking! Cheers, Laura Belle

Yield: 6 servings

Easy Chicken with Mashed Potatoes Pie

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This Chicken with Mashed Potato Pie is pure down-home goodness. Tender chicken and mixed vegetables smothered in a seasoned creamy sauce topped with fluffy mashed potatoes.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

3 tablespoons butter – unsalted
1/2 cup chopped onion
3 cloves minced garlic – approximately 1 tablespoon
3 tablespoons flour
2 cups frozen mixed vegetables
1 & 3/4 cups chicken stock or broth – unsalted
1/2 cup white wine – chicken stock can be substituted
1/4 cup cream – Heavy or regular whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon salt – sea salt or kosher
1/4 teaspoon black pepper
1/2 teaspoon poultry seasoning – Italian seasoning can be an alternative
3 cups cooked chicken (diced or shredded) – rotisserie chicken (both white and dark meat). You can use leftover chicken or turkey.
3 cups mashed potatoes
1 tablespoon fresh parsley – (optional) finely chopped
1/2 cup grated cheese – (optional) Parmesan or cheddar

Instructions

Preheat oven to 350 degrees F.
Heat butter in a 9-inch cast-iron skillet on medium-high heat.
Add onion and cook, stirring often until softened. 3-4 minutes.
Add the minced garlic and cook for an additional 1-2 minutes.
Sprinkle flour over the onion and garlic, and stir to coat.
Mix in the frozen vegetables. Reduce flame to medium-low heat.
Pour in the chicken stock/broth, white wine (if using), heavy cream, and Worcestershire sauce.
Sprinkle in the poultry seasoning, salt, and pepper. Thoroughly mix. Let the gravy cook and thicken for 4-5 minutes.
Stir in the cooked chicken until completely coated. Remove from the flame.
Spoon the mashed potatoes over the chicken mixture. Use a rubber spatula to smooth the potatoes out. Recipe Tip: If the leftover mashed potatoes are cold and stiff, stir in a little milk and warm them up in the microwave. You want them to be creamy and spreadable.
Bake for 20-30 minutes or until the creamy gravy is bubbling. If using cheese, sprinkle over the top of the pie for the last 5 minutes of baking.
Optional – Sprinkle with freshly chopped parsley.

Notes

Helpful Tools and Equipment

Cutting board

Large kitchen knife

Measuring cups

Measuring spoons

Wooden spoon

Cast iron skillet

Rubber spatula

Oven mitts

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 650Total Fat: 36gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 166mgSodium: 1103mgCarbohydrates: 37gFiber: 5gSugar: 7gProtein: 40g