Potato Topped Chicken Pot Pie

Potato Topped Chicken Pot Pie

You know how sometimes you make something and you simply cannot wait to tell everyone you know how amazing it is? This is it... I seriously wrote this recipe on Thursday, taste tested with some of my favorite people who give me the truth on Friday, and now I am posting it on Tuesday! This dinner was lurking in my mind for a while now, I was craving a chicken pot pie like whoa. I love chicken pot pie but I don't love how hard it is to make the crust perfect, not soggy, not dry, a little flaky, basically a unicorn for me. Plus, being on Whole30 does not allow for crust creation so I had to find another way to get my fix. Then it hit me, have a Shepherd's Pie and a Chicken Pot Pie have a baby! The creamy chicken pot pie topped with a mash, absolutely the best of both worlds.

I know, I know, a chicken pot pie in May??? We are right at the beautiful start of grilling season but trust me, you need this goodness. Plus, I had a couple people insist the recipe needed to be posted right away! This freezes awesome and is great to bring over to a new mom, someone who needs some dinner help, or just a random act of dinner! I was able to get this all together and into the oven in about an hour which isn't bad for a whole dinner! It is totally family friendly and my oldest said this was the "bestest". So go make the "bestest" dinner for your family and friends.

Potato Topped Chicken Pot Pie

Chicken Filling

  • 3 tablespoons ghee, divided
  • 4 chicken breasts, chopped into chunks (about 4 cups)
  • 1 lb cremini mushrooms, large chunks
  • 3 large leeks, white parts washed and sliced (about 5 cups
  • 5 large carrots, medium diced (about 3 cups)
  • 5 stalks celery, sliced (about 1 3/4 cups)
  • 1/4 cup tapioca flour
  • 1 cup almond milk
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon smoked paprika
  • 3 1/2 teaspoons salt, divided
  • 2 teaspoons cracked pepper, divided

Mashed Potato Topping

  • 1 large sweet potato, cubed (about 3 1/2 cups)
  • 5 small russet potatoes, cubed (about 3 1/2 cups)
  • 2 tablespoons ghee
  • 1/4 cup almond milk
  • 2 tablespoons nut yogurt, I use cashew yogurt
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper

- Preheat the oven to 350

- In a large pot, heat 1 tablespoon ghee at medium-high heat. Add the chicken, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned. Transfer to a plate.

- Heat an another 1 tablespoon ghee, add the cremini mushrooms and cook until browned, then season with 1/2 teaspoon salt and a pinch of cracked pepper.

- Add the final tablespoon of ghee to the pot with the mushrooms. Add the leeks, carrots, and celery to the pot. Season with 2 teaspoons salt, and 1 teaspoon pepper. Stir and cook until softened. Lower the heat to low.

- Add the cooked chicken back into the pot and stir to combine. Sprinkle the tapioca flour over the chicken and veggies, stir and cook for a couple minutes. Drizzle in the almond milk and the seasonings, stir to combine. The mixture will thicken and you can turn the heat off. Transfer the chicken filling to a baking dish.

- Make the mash by putting the cubed potatoes into a pot and cover with water about 1 inch above the potatoes. Boil until tender, about 20 minutes, test with a fork and try to smash against the side of the pot. Drain, mash, and add the remaining ingredients to the pot and mix well to combine. Spread the mash over the top of the chicken filling evenly.

- Bake for 20 minutes, and then broil for about 3 minutes for a little browning. Let rest a couple minutes before dishing out!

I used ghee with Himalayan Pink Salt and it is amazing, so if you can find it, use it! Heat the ghee, cook the chicken, then set aside

Here are the beautiful mushrooms, these were pretty huge so the chunks are about 1/6 of each cap. I forgot to take a pic of the cooked ones but here is the before cookin' beauty.  My oldest said these were her favorite part! That is absolutely huge here because she has hated mushrooms forever but I just kept making food with them and now they are the highlight of her meals!

Here are the beautiful mushrooms, these were pretty huge so the chunks are about 1/6 of each cap. I forgot to take a pic of the cooked ones but here is the before cookin' beauty.

My oldest said these were her favorite part! That is absolutely huge here because she has hated mushrooms forever but I just kept making food with them and now they are the highlight of her meals!

Add the last of the ghee and dump in the bevy of vegetables. Get that salt and pepper in there right away so they start to wilt and cook.

Get that chicken back into the pot, with any juices that collected on the plate too! Sprinkle the tapioca flour on the mix, stir and cook a sec. This flour functions very similar to regular flour you would use to thicken gravy and pot pies, without the gluten! Get that almond milk, poultry seasoning, and paprika in there. Stir and lower heat. Cook until thickened and luscious, maybe sneak a bite to "check the seasonings". Transfer to a baking dish or oven safe skillet.

I love the mix of regular russet potatoes with the orange sweet because it gives creaminess and sweetness to the mash. You can totally get this made while everything else is cooking! Now take this mash and spread it over the chicken filling. Bake and you are in business!

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