Chicken pot pie with mashed potatoes and puff pastry

If you’re looking for fall comfort food, look no further than this recipe for Chicken Pot Pie.

It’s a dish that makes you feel warm and cozy and like everything’s going to be all right.

Which is the exact opposite of how you feel after reading The Drowning Kind.

That book is creepyAF, which is why I chose Chicken Pot Pie as its book-inspired recipe. My thought process is: if you need to feel better, turn to food.

(That’s not medical advice. #notadoctor #eatyourfeelings)

Chicken Pie is also the meal served at the town festival in The Drowning Kind. The festival’s significant since prepping for it helps Ethel keep her mind off the weird, mystical baby growing inside her. 

(Yeeeeaaaaah. Told ya this book is creepy.)

You may have noticed that my version of Chicken Pot Pie is a little different from ones you’ve seen:  instead of using puff pastry for the crust, I’ve used mashed potatoes. 

And not just any mashed potatoes – herbed mashed potatoes loaded with chopped rosemary and thyme.

Puff pastry has its time and place, but something about chilly autumn temps makes me crave fluffy piles of creamy mashed potatoes, and they are the perfect addition to all the yummy ingredients in this Chicken Pot Pie. 

This iteration of Chicken Pot Pie is a staple at Tartlet Cottage. I start making it in the early days of fall and keep it in the meal rotation right through the spring thaw. It’s a hearty meal guaranteed to warm you up and make you feel all sorts of cozy.

One of the reasons I love making it is because it uses a sneaky lil’ shortcut: store-bought rotisserie chicken. 

Don’t get me wrong: I love me a homemade roast chicken. However, rotisserie chicken tastes just as good as homemade — if not better, depending on your chicken-roasting skills — and is a huge timesaver.

I use rotisserie chicken in recipes like my Chicken Curry Salad and B’stilla Pie, and I’ve even swapped it out for marinated chicken when I’ve needed to make this salad in a hurry. Tastes just fine every time. 

Another possible Chicken Pot Pie shortcut? Using leftover mashed potatoes.

While I’ve included my mashed potato recipe below, you could definitely use mashed potatoes that’ve been languishing in your fridge instead. Just chop some rosemary and thyme, microwave your leftovers, and stir in the herbs. No one will know the difference.

Keep in mind, though, that if you follow my recipe, you’ll get a hearty tater-to-filling ratio for your Chicken Pot Pie. There’s, like, double the amount of mashed potato crust to filling. Which I do not think is a bad thing.

But, if you’re not as into mashed potatoes as I am (read: if you’re weird), then you can halve the recipe.

Also keep in mind that Chicken Pot Pie is a decadent meal, folks. I use a heavy hand when adding the cream to the filling and the mashed potatoes.

Sure, there are lots of veggies in the pie, but I’m not even going to pretend like they offset the calories contained in this buttery, bubbly bowl of goodness.

And it’s all totally worth it, I promise you. From the seasoned vegetables to the tender chicken to the creamy sauce to the golden mashed potatoes, Chicken Pot Pie is the warm, hearty hug in a bowl you’ve been waiting for this season.

Blogger’s Note: These photos were taken using the Weathered Wood Replica Surface. I’m a Replica Surfaces Ambassador! Visit http://replicasurfaces.com/awellreadtart and use code Photos12 to get a 12% discount off your order. 

Shredded rotisserie chicken and fresh veggies are satueed in a creamy sauce, then topped with fluffy herbed mashed potato crust and baked until bubbling.

Prep Time 30 mins

Cook Time 1 hr

Course Dinner

Cuisine American

HERBED MASHED POTATO CRUST INGREDIENTS

• 4 tsp chopped fresh thyme
• 4 tsp chopped fresh rosemary
• 3 lb red bliss potatoes, cut into small chunks
• water to cover the potatoes
• 3 tbsp unsalted butter
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp ground black pepper

CHICKEN POT PIE FILLING INGREDIENTS

• 3 cups shredded store-bought rotisserie chicken
• 3 large carrots, thinly sliced
• 3 celery stalks, thinly sliced
• 2 tbsp chopped fresh thyme
• 2 tbsp chopped fresh rosemary
• 2 lg shallots, finely chopped
• 1 cup frozen peas (unthawed)
• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 3 tbsp all-purpose flour
• 1/3 cup white wine (can sub in chicken stock)
• 2 cups low-sodium chicken stock

PREP INSTRUCTIONS

• Preheat your oven to 400F.

• Place a large casserole dish on a baking sheet lined with parchment paper. Set aside.

• Shred the rotisserie chicken and set aside.

• Cut potatoes into small chunks, then add to a large pot and fill with water until the potatoes are fully covered. Set aside.

• Chop all the fresh rosemary and fresh thyme, making sure to divide the portions as listed above for the potatoes and for the filling. Set aside.

• Chop the shallots and add to large bowl. Slice the carrots and the celery, then add these to the large bowl with the shallots. Set aside.

HERBED MASHED POTATOES COOKING INSTRUCTIONS

• Set the pot on the stove and bring water to a boil. Lower the heat to medium and boil the potatoes until fork tender, about 15-20 minutes.

• Drain potatoes, then return to the pot. Immediately add in the 3 tbsp butter and 1/2 cup heavy cream, then mash the potatoes until creamy and smooth.

• Stir the 4 tsp fresh thyme, 4 tsp fresh rosemary, 1/4 tsp salt, and 1/4 ground pepper into the mashed potatoes until thoroughly combined. Set aside.

CHICKEN POT PIE FILLING COOKING INSTRUCTIONS

• Heat the olive oil in a large Dutch oven over medium heat, then add the shallots, carrots, celery, remaining 2 tbsp fresh thyme, remaining 2 tbsp fresh rosemary, 3/4 tsp salt, and 1/2 tsp black pepper. Stir to coat veggies and let cook 10-15 minutes, stirring occasionally, until veggies are softened.

• Stir 1 tbsp butter into the softened veggies until melted, then add the flour to the Dutch oven. Stir to coat the veggies in a thick floury paste, then cook 1-2 minutes.

• Increase the heat to high and stir in the white wine. After 30-60 seconds, wine will be absorbed. Add the chicken stock to the Dutch oven. Give the mixture a stir and bring to a boil, then reduce heat to low and let simmer, stirring regularly, for 5-8 minutes.

• Stir the heavy cream into the Dutch oven. Stir the shredded chicken and the frozen peas into the cream sauce until thoroughly coated.

CHICKEN POT PIE ASSEMBLY AND COOKING INSTRUCTIONS

• Pour the chicken pot pie filling into the large casserole dish on the prepared baking sheet. Smooth filling into an even layer.

• Scoop the herbed mashed potatoes on top of the filling, then spread into a thick layer of potatoes, making sure the filling is completely covered. No need to make the mashed potato crust smooth -- the bumpier it is, the more the crust will brown in the oven.

• Place the baking sheet with the casserole dish in the oven and bake at 400F for 20-30 minutes, until the top is light golden brown and the filling is bubbling on the sides.

• Remove chicken pot pie from oven and let cool slightly before serving.

Keyword comfort food, savory pies, shortcut

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