Chicken Pot Pie–Style Potato Bake: Creamy Comfort with a Crispy Twist
This chicken pot pie–style potato bake is the coziest mashup you didn’t know you needed. It has the creamy, savory filling you love in a classic pot pie—tender chicken, veggies, and a rich sauce—all topped with thinly sliced potatoes that roast up golden and crisp. No pastry, no fuss—just pure comfort in every bite.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hr 15 mins
- Yield: 4–6 1x
Ingredients
2 cups cooked chicken, shredded or chopped
2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 tbsp all-purpose flour
1½ cups chicken broth
½ cup milk or cream
1 cup frozen peas and carrots
½ tsp dried thyme
Salt and pepper, to taste
3–4 medium Yukon Gold potatoes, thinly sliced (use a mandoline if possible)
Olive oil, for brushing
Fresh parsley, for garnish (optional)
Instructions
Preheat oven to 375°F (190°C).
In a skillet, melt butter over medium heat. Add onion and garlic; sauté until soft.
Stir in flour and cook for 1 minute. Gradually whisk in broth and milk to make a smooth sauce.
Add chicken, peas and carrots, thyme, salt, and pepper. Simmer 5 minutes until thickened.
Transfer filling to a greased baking dish.
Arrange potato slices on top, overlapping slightly. Brush with olive oil and season with salt.
Cover with foil and bake for 30 minutes. Remove foil and bake 20–25 minutes more, until potatoes are tender and golden.
Garnish with parsley and serve warm.
Nutrition
- Calories: 370
- Fat: 16g
- Carbohydrates: 30g