I wanted to make something simple and warm over the weekend. But I didn’t have anything defrosted. So, I went through the fridge and used some leftovers, and something I had to use before the expiration date. valmg’s Chicken Mashed Potato Pot Pie is the result.
- 1x 9 in pie crust shell
- 1x 24 oz container mashed potatoes (I used sour cream and chive mashed potatoes)
- 9 oz chicken (I used 1x package Perdue Short Cuts Oven Roasted)
- 6 oz corn
- 4 oz peas
- 4 oz shredded cheese (I used cheddar)
- 1 cup gravy
- 1 tbsp onion powder
- 1 tbsp garlic powder
Preheat the oven to 450.
Prepare the potatoes according to instructions. If you’re using leftover potatoes just heat them up a bit, to room temp.
Place the pie crust into a pie pan. I sprayed mine with nonstick cooking spray.
By now the potatoes should be ready. If they aren’t already in a bowl, place them into a large mixing bowl.
Add in the corn and peas, and stir well. My peas were leftovers, so they’d already been cooked. If you’re using frozen veggies I’d defrost them in the microwave before using.My corn was a package of steamable corn, which I microwaved for 4 minutes. Add in the gravy and stir well. Add in the shredded cheese, onion powder and garlic powder and stir well.
Now put the contents of the mixing bowl inside the pie shell.
Bake for 15-20 minutes, until crust is turning brown. (My pie was in for 19 minutes.)
Remove from oven. Let stand for 5-10 minutes before serving, it’s very hot inside.
This pie was really easy to make and very yummy. My oldest said it reminded him of pierogies with chicken and peas. My husband said it’s one of his favorite pies to date. These are the reasons it was half gone within an hour of being taken out of the oven.