Wheatless Wednesday — Chicken Pot Pies with Seasoned Smashed Potatoes


When the weather outside turns frigid, there’s not much else I’d rather do than throw on another warm sweater, my fuzzy slippers, and curl up in a comfy chair with a blanket and a good book or movie.  Or I don’t mind standing (with fuzzy-slippered feet) in my kitchen with the oven warmed and cranking out batches of warm baked goods.  Last week I definitely wore the sweater and slippers and spent some time cozy under a blanket, perusing the January issues of my magazine subscriptions (though they were as slim as the get-fit, get-healthy tips and recipes printed in them) and daydreaming of organizing and redoing thrift store furniture to change up my home decor a bit. But I didn’t use the oven to crank out many baked goods, as I still have some Christmas cookies left (I’m dying to make a fresh batch of chocolate chip cookies).

IMG_2998I did, however, turn on the oven to make a supper that would warm my family from the inside as well as a fleece blanket on the outside.  When I was a kid, every once in a while my mom would buy Banquet pot pies.  Pre-made meals were not regular occurrences in our house, and like most kids, I didn’t fully appreciate that fact.  I wasn’t sad without Hamburger and Tuna Helper, though I don’t know that scrambled eggs in the microwave was what I would call awesome.  But really, I don’t know if there’s much else that beats a meal topped with a flaky crust contained in your own little dish.  And that’s exactly what I did for my family.  Sure, my eight-year-old thinks frozen pizza is the best, but anytime I can bring out something a bit out of the ordinary in little pots of goodness, she’s a happy camper.  I would have to agree.


For those of you who may not have an army to feed, a scaled-back version is at the end of the post.

Chicken Pot Pies with Seasoned Smashed Potatoes

If you have the time and don’t necessarily have cooked chicken on hand, simmer 2 pounds bone-in chicken quarters, thighs, or drumsticks in 1 cup water with 1 tsp. each salt, black pepper, garlic powder, and dried parsley in a covered pot over medium heat for 30-45 minutes or until chicken is cooked through and tender.  Set cooking liquid aside and remove from bones.  Strain fat from liquid and use in place of chicken broth in recipe below.

  • 7 medium russet potatoes, scrubbed
  • 1/4 cup butter, softened
  • 1/4 cup sour cream
  • 1/4 cup mayo (or sub another 1/4 cup sour cream)
  • 2 cloves garlic, minced or 1 tsp garlic powder
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. dried dill weed
  • 1/2 – 3/4 cup milk
  • 1 Tbsp. vegetable oil or butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 cup evaporated milk
  • 2 cups cooked chicken, chopped or shredded into bite sized pieces
  • 3 cups frozen mixed vegetables
  • 3 Tbsp. cornstarch mixed with 1/2 cup water
  1. Preheat oven to 375 degrees.  Line rimmed baking sheet with aluminum foil.
  2. Pierce potatoes and “bake” in microwave on high for 10 minutes or until potatoes are baked through.  Let sit for a few minutes to cool enough to handle.  Cut each in half and scoop out flesh from skins into medium bowl.  Smash with fork or potato masher till slightly chunky.  Add butter, sour cream, mayo, garlic, salt, pepper, and dill weed.  Add milk gradually until mixture is smooth and not too thick.  Set aside.
  3. Heat oil in medium saucepan over medium heat until shimmering.  Add onion and cook until translucent, about 5 minutes.  Add garlic and cook until fragrant, 30 second to 1 minute.  Add broth, salt, pepper, milk, chicken, and vegetables.  Heat until mixture is boiling.  Add cornstarch mixture and continue to cook, stirring constantly, until mixture is thickened (if it still seems too thin, add another 1 Tbsp. cornstarch dissolved in 2 Tbsp. water).  Remove from heat.
  4. Spoon chicken mixture into 8-10 ramekins*.  Spoon potatoes onto chicken mixture (about 1/2 cup potatoes per ramekin) and carefully spread to edges.  The more bumps and peaks, the better.  Place on prepared baking sheet and bake for 20-30 minutes, or until mixture is bubbling around edges (it will probably overflow a bit) and potatoes are beginning to brown.  Serve.

*If you have more chicken mixture than you have ramekins, place remainder in an oven-safe dish and top with remaining potatoes and bake.  If you don’t have ramekins at all, spread chicken mixture in 2-quart baking dish (rectangle, square, bowl, etc.) and top with potatoes.  Bake as directed.


Proportions for Chicken Pot Pies for One or Two

  • 2-3 medium russet potatoes, scrubbed
  • 2 Tbsp. butter, softened
  • 2 Tbsp. sour cream
  • 2 Tbsp. mayo (or sub another 2 Tbsp. sour cream)
  • 1 cloves garlic, minced or 1/2 tsp garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. dried dill weed
  • 1/4 – 1/2 cup milk
  • 1 Tbsp. vegetable oil or butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 cup evaporated milk
  • 1 cup cooked chicken, chopped or shredded into bite sized pieces
  • 1 cup frozen mixed vegetables
  • 2 Tbsp. cornstarch mixed with 1/4 cup water

Prepare as directed above, using 3-4 ramekins or small baking dish.




5 responses »

  1. Pingback: Beyond Bland — Putting Chicken to Work | The Magic Apron

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s