Ingredients
Scale
- 3 cups cooked chicken, shredded or diced
- 4 large potatoes, peeled and cubed
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup corn kernels
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- ½ cup milk
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt and black pepper to taste
- ½ cup shredded cheese (optional, for topping)
Instructions
- Prepare the mashed potatoes:
Peel and cube the potatoes, then boil them in salted water until tender. Drain and mash with butter and milk until smooth. Season with salt and pepper, then set aside. - Cook the filling:
In a skillet, melt the butter and sauté the chopped onion until translucent. Add minced garlic and cook briefly. Stir in the flour to form a roux. Gradually add chicken broth and milk while stirring to create a smooth sauce. Season with thyme, parsley, salt, and pepper. - Add chicken and vegetables:
Stir in the shredded chicken, diced carrots, peas, and corn. Let simmer for 5–7 minutes, until the vegetables soften and the mixture thickens slightly. - Assemble the pie:
Preheat the oven to 190°C (375°F). Spread the chicken mixture evenly in a greased baking dish. Top with mashed potatoes, smoothing the surface with a spatula. Sprinkle cheese on top if desired. - Bake:
Bake for 25–30 minutes, or until the top is golden and slightly crisp. For a deeper crust, broil for the final 2–3 minutes. - Rest and serve:
Allow the pie to cool for about 10 minutes before serving to let the layers set.
Notes
Use leftover or rotisserie chicken for convenience.
You can add extra vegetables such as mushrooms, spinach, or green beans.
For a richer flavor, mix a spoonful of cream cheese into the mashed potatoes before topping.
For a lighter option, try using sweet potatoes instead of regular ones.
- Prep Time: 20
- Cook Time: 30