Cheesy potato-crusted chicken pot pies are pure comfort food. Tender chicken and vegetables, simmered in creamy, rich gravy and topped with a cheddar potato crust.
Sometimes I think I was born a generation too late. My dad was born on the eve on the stock market crash of ’29, so both of my parents were raised during the Depression. My parent’s generation learned to use things more than once, they didn’t need “recycle, reuse” explained to them. They lived it every day. I definitely picked up that sensibility from both of them…or maybe it’s my Scottish blood! (this post contains affiliate links)
I freeze cooked poultry carcasses, and when I have enough for a decent stock, I throw them all in the crock pot, cover them with water, add a quartered onion, a handful of chopped carrots and celery and a bouquet garni to the pot. When I come home from work, I have a rich stock. I won’t lie, it does take a bit of work. I separate the meat from the bones, discard the veggies and skin, chill the broth and then skim off the fat. But what results is a tasty base for soups or stews. This works really well for leftover turkey, mashed potatoes and veggies after Thanksgiving or Christmas too. Top the filled ramekins with mashed potatoes and grated cheese. They can be made ahead and re-heated. Just increase cooking time.
This time, I had so much meat left over from a turkey leg and some chicken breast, I decided to make a pot pie. Since we avoid gluten, I topped the individual pies with mashed potatoes and cheese. Just as good! Maybe even better!
This recipe makes six individual potato-crusted chicken pot pies, but you can also make one large, family sized pot pie.
These Cheesy Potato Crusted Chicken Pot Pies are sure to be a family favorite!
Cheddar-Potato Crusted Pot Pies
- 5 Tablespoons unsalted butter
- 3 Tablespoons corn starch
- 3 cups homemade stock or canned chicken broth
- 1/4 teaspoon poultry seasoning
- 1/2 teaspoon fresh chopped thyme
- 1 onion chopped, about 1 cup
- 1 cup carrots sliced or diced
- 1 cup celery sliced
- 1 cup peas fresh or frozen
- 1 cup mushrooms sliced or quarted
- 2 cups chicken or turkey, shredded or chopped
- Salt and pepper to taste
- 3 cup Mashed potatoes
- 1 cup Cheddar cheese grated
- Melt butter and in a large sauce pan. Add onions, celery and carrots and saute over medium heat until onion are translucent, about 5 minutes.
- Whisk 3 Tablespoons corn starch into one cup of chicken broth, then add to remaining 2 cups broth. Add broth to sauteed vegetables and bring to a simmer. Cook over medium low heat until slightly thickened, about 5 minutes.
- Add poultry seasoning, thyme, peas, mushrooms, and chicken or turkey to veggies and simmer on low until carrots are tender. Add salt and pepper to taste.
- Fill individual ramekins and top with mashed potatoes and grated cheese.
- Bake at 350 degrees F. until filling is hot and bubbly and cheese is melted, about 15-20 minutes.
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