Name: Chicken and Potato Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 350g chicken breast (or leftover turkey or chicken meat); 2 cloves garlic, crushed; 1 tbsp vegetable oil; 1 brown onion, finely chopped; 850g potatoes, peeled; 1 sweet bell pepper, chopped into small pieces; 25g butter; 150ml milk; 2 tbsp Hellmann's Real Mayonaise; 1 tbsp plain flour; 1 tsp cornflour (optional); 300ml chicken broth / stock; 100g frozen peas (petit pois); 40g cheddar cheese, grated; 1 tbsp chopped parsley; 1 tsp dried thyme; Salt and pepper to taste; 1/2 tsp nutmeg; Grated parmesan

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Mashed potato pie recipe

This simple recipe for a chicken and potato pie is a great one if you have chicken or turkey to use up from Thanksgiving or Christmas. But it is also great just as an everyday family meal during the week – use up your chicken leftovers from your Sunday lunch.

You can make it ahead and just put it in the oven before you want to eat.

Types of British Pie

There are many different types of pie in the British Isles. Pies really are one of our favourite comfort foods.

We have pies with puff pastry and shortcrust pastry, and pies with potato toppings like a Cottage Pie. A pie can be sweet, like an apple and cherry pie or savoury like a steak and onion pie.

Scotland has its own distinctive tasty meat pies and places in England like Melton Mowbray have their own celebrated pork pies which are famous across the world.

This chicken and potato pie recipe has a mashed potato topping which will brown in the oven and give a delicious crispy topping to add to the tasty pie filling.

Chicken and potato pie

I use a little bit of Hellmann’s mayonnaise in my mashed potato recipe just to make the mash a bit more exciting.

Leftover pie

I have a few recipe links at the end of this post that are good for using up leftovers. This pie recipe is not only good for using up leftover chicken or turkey, but it is also good to use up any vegetables you may have leftover. Veggies like leeks, spring onions, beans or peppers will all go well in this pie. You could even add some leftover ham.

Because of the creamy mashed potato topping it is very much like a cottage or shepherd’s pie, it just has a different creamy filling.

I hope you manage to have a go at making this easy recipe. If you do, please let me know how you get on in the comments section below.

How to make chicken and potato pie

Chicken and Potato Pie

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

This chicken pie with a mashed potato topping is a great way to use up any leftovers. Make it to use up Xmas or Thanksgiving turkey.

Ingredients

350g chicken breast (or leftover turkey or chicken meat)
2 cloves garlic, crushed
1 tbsp vegetable oil
1 brown onion, finely chopped
850g potatoes, peeled
1 sweet bell pepper, chopped into small pieces
25g butter
150ml milk
2 tbsp Hellmann's Real Mayonaise
1 tbsp plain flour
1 tsp cornflour (optional)
300ml chicken broth / stock
100g frozen peas (petit pois)
40g cheddar cheese, grated
1 tbsp chopped parsley
1 tsp dried thyme
Salt and pepper to taste
1/2 tsp nutmeg

Optional

Grated parmesan

Instructions

Preparation

Peel the potatoes and cut in half. Place them in a pot of water and bring to the boil. Boil for 15 minutes or until cooked. Then mash the potatoes using some butter, Hellman's and a splash of milk, seasoning to taste. (See my mashed potato recipe if you are not sure).
Meanwhile cut the chicken into bite-sized pieces and fry them in some oil until browned on all sides, about 10 minutes. They do not need to be fully cooked. Place the chicken in the casserole dish. Add the frozen peas to the casserole dish as well.
Whilst you are cooking the chicken fry the onion and bell pepper together for about 5 minutes and add to the casserole dish.

Make the Sauce

Melt the butter in a saucepan and fry the garlic for about 2 minutes. Add the plain flour and the chicken stock and bring to a simmer. Then slowly add the milk, bit by bit and bring to a simmer again.
Then add the cheese, nutmeg thyme and parsley and keep simmering until the sauce thickens. If you need to thicken more then add the teaspoon of cornflour to some water and add to the sauce. Season with salt and pepper to taste. Then pour the sauce on to the fried chicken, onion, peas and pepper in the casserole dish and mix well.

Cook

Cover the top of the dish with a layer of mashed potatoes, and use a fork to create some peaks on the potato. Sprinkle some grated parmesan on top if you wish.
When you wish to prepare the food, place in a pre-heated oven for 50 minutes at 180C.