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Chicken Pot Pie With Potato Crust

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“We were craving chicken pot pie one day, and didn't want a traditional crusted pie. So I used a mashed potato topping like I use for Sheppard's or Cottage Pie. I also don't like using cream of ... soups, so I made a milk free version.”
READY IN:
1hr 35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss parsnip, turnip, carrots, garlic, onions and canola oil. Roast in oven at 400 for 30 minute
  2. Boil potatoes in salted water until tender. Mash and add sour cream and salt and pepper to taste.
  3. Steam green beans until just tender, either over boiling potatoes or in microwave.
  4. Melt butter in saucepan and add flour. Cook until roux is lightly golden and flour smells nutty. Add stock and thyme sprigs. Bring to a simmer and continue to stir until sauce thickens. Remove thyme stems. Season to taste with salt and black pepper.
  5. Combine roasted vegetables, diced chicken, corn, green beans and sauce. Place in deep cassarole dish and top with mashed potatoes.
  6. Bake in 350 oven until bubbling, about 30 minute Place under broiler for 5 min to brown top of potatoes.
  7. Let stand 5 min before serving.

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