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Chicken and Mashed Potato Pie: A Culinary Embrace

The memory is etched in my mind: a blustery autumn evening, the scent of woodsmoke clinging to my coat as I stepped inside Grandma’s kitchen. A warm, savory aroma enveloped me, a promise of comfort and home. On the table, nestled amongst her collection of well-worn cookbooks, sat a bubbling, golden-topped pie – Chicken and Mashed Potato Pie. It wasn’t fancy, but it was made with love, and every bite was like a warm hug on a cold day. That pie, a simple symphony of chicken, vegetables, and creamy mashed potatoes, remains one of my most cherished food memories.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Yield: 1 pie
Dietary Type: Not specified

Ingredients

5 Idaho potatoes, scrubbed well
5 garlic cloves, halved
½ cup cream
2 tablespoons butter
Salt
Pepper
2 tablespoons cream cheese, softened
½ cup diced celery
½ cup diced carrot
½ cup diced onion
1 tablespoon butter
1 cup cooked peas
2 cups cooked chicken, chopped
3 cups béchamel sauce (prepared separately, see note below)
1 tablespoon McCormick chicken base

Ingredient Notes:

For the béchamel sauce, I recommend using a good quality, homemade sauce for the best flavor. If you prefer a shortcut, you can use a store-bought version, but be sure to taste and adjust seasonings as needed.
For the chicken, using a rotisserie chicken is a convenient and flavorful option. Just chop the breast and thigh meat.
Feel free to use fresh or frozen peas. If using frozen, microwave them for half the recommended time before adding them to the recipe.

Equipment Needed

Large saucepan
Small covered saucepan
Potato masher
Large skillet
Large bowl
3-quart Pyrex baking dish

Instructions

Preheat the oven to 350°F (175°C).
Prepare the garlic mashed potatoes: Cut each potato into 16 pieces (I leave the peels on, but you can peel them if you like). Place them in a large saucepan with water and bring to a boil. Once the water is boiling, add 1 ½ teaspoons of salt. Boil, uncovered, for 15 minutes.
Drain the potatoes well and return them to the saucepan you cooked them in. Toss the potatoes over medium heat for a minute. This helps to evaporate any excess moisture, resulting in fluffier mashed potatoes.
Meanwhile, prepare the garlic: In a small covered saucepan, heat the garlic cloves with the 2 tablespoons of butter and cook over lowest heat for 10 to 15 minutes, until very tender. They should not color more than a creamy yellow. Watch carefully to ensure the garlic doesn’t burn.
Pour the ½ cup of cream in with the garlic and butter, add a good pinch of salt and pepper, and simmer over low heat for 10 minutes. This infuses the cream with a beautiful garlic flavor.
Add the garlic and cream mixture, and the 2 tablespoons of softened cream cheese to the potatoes and mash well with a potato masher. Taste and add more salt as needed. Set the mashed potatoes aside.
In a large skillet, sauté the celery, carrot, and onion in the 1 tablespoon of butter for 10 minutes over medium heat. Sautéing these vegetables brings out their natural sweetness and adds depth of flavor to the filling. They should be softened and slightly translucent.
In a large bowl, combine the sautéed vegetables, the 1 cup of cooked peas, and the 2 cups of chopped cooked chicken.
Add the 1 tablespoon McCormick chicken base to the 3 cups of béchamel sauce, and stir well to combine. This intensifies the chicken flavor of the pie.
Add the béchamel sauce to the chicken and vegetables and mix well to combine. Ensure everything is evenly coated in the sauce.
Grease a 3-quart Pyrex baking dish with butter or cooking spray.
Pour the chicken mixture into the prepared baking dish, and cover it evenly with the garlic mashed potatoes.
Bake, uncovered, at 350°F (175°C) for 45 minutes. The top should be golden brown and the filling should be bubbly.
Let the pie sit for 5 minutes before serving. This allows the filling to set slightly, making it easier to slice.

Expert Tips & Tricks

Achieving the Perfect Mash: For extra creamy mashed potatoes, use a ricer instead of a masher. Avoid over-mixing, as this can make the potatoes gluey.
Browning the Top: If the mashed potato topping isn’t browning sufficiently, you can broil it for the last few minutes of baking, keeping a close eye to prevent burning.
Flavor Boost: Add a splash of dry sherry or white wine to the vegetable sauté for an extra layer of flavor.
Make-Ahead Tip: You can prepare the chicken filling and the mashed potatoes separately a day in advance. Store them in the refrigerator and assemble the pie just before baking.

Serving & Storage Suggestions

Serve the Chicken and Mashed Potato Pie hot, straight from the oven. A sprinkle of fresh parsley adds a touch of color and freshness. This pie pairs well with a simple green salad or steamed vegetables.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave or a larger portion in the oven at 350°F (175°C) until heated through. You may want to add a splash of milk or cream when reheating to prevent the filling from drying out.

Freezing: While not ideal due to the potatoes’ texture potentially changing, you can freeze the pie. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	282.6 kcal	N/A
Calories from Fat	N/A	40%
Total Fat	12.7 g	19%
Saturated Fat	7 g	35%
Cholesterol	58.3 mg	19%
Sodium	107.6 mg	4%
Total Carbohydrate	29.4 g	9%
Dietary Fiber	4.5 g	18%
Sugars	3.2 g	N/A
Protein	13.4 g	26%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Option: Substitute the chicken with sautéed mushrooms or lentils for a vegetarian version.
Gluten-Free: Use a gluten-free béchamel sauce (made with gluten-free flour) and ensure your chicken base is also gluten-free.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the chicken filling for a spicy twist.
Cheesy Potatoes: Stir in some shredded cheddar cheese or Gruyère cheese into the mashed potatoes for an extra cheesy flavor.
Different Vegetables: Feel free to experiment with other vegetables in the filling, such as green beans, corn, or mushrooms.

FAQs (Frequently Asked Questions)

Q: Can I use leftover mashed potatoes for this recipe?
A: Absolutely! This is a great way to use up leftover mashed potatoes. Just be sure to adjust the seasonings as needed.

Q: Can I make this pie ahead of time?
A: Yes, you can assemble the pie a day in advance and store it in the refrigerator. Add a few minutes to the baking time.

Q: What if I don’t have chicken base?
A: You can omit the chicken base, but it does enhance the flavor. Consider using chicken bouillon or broth instead.

Q: The mashed potatoes are too thick. What can I do?
A: Add a little more cream or milk to thin them out to your desired consistency.

Q: Can I use a different kind of potato?
A: Yukon Gold potatoes are a good alternative to Idaho potatoes, as they are naturally creamy and flavorful.

Final Thoughts

This Chicken and Mashed Potato Pie is more than just a recipe; it’s a culinary hug, a reminder of simple pleasures and cherished memories. It’s a dish that’s easily adaptable to your preferences and a guaranteed crowd-pleaser. So, gather your ingredients, preheat your oven, and embark on this delicious journey. I encourage you to share your creations and feedback – I’d love to hear how you made this recipe your own! Consider pairing this comforting pie with a crisp green salad and a glass of your favorite wine for a truly satisfying meal.

Chicken and Mashed Potato Pie Recipe