• Home
  • Chicken Pie with Mashed Potato Crust

Chicken Pie with Mashed Potato Crust

0 0

Share it on your social network:

Or you can just copy and share this url


For the mashed potatoes:
5 medium-sized potatoes , cubed
½ teaspoon salt
2 tablespoons of butter
¼ cup milk
For the chicken breast:
1 tablespoon vegetable oil
12 ounces of chicken breast , halved
½ teaspoon salt
½ teaspoon paprika
½ teaspoon dried thyme
For the mushrooms mix
3 ounces of brown mushrooms , chopped
2 ounces of Pleurotus
½ teaspoon salt
3 ounces of bacon , chopped
¼ cup white wine
1 cup chicken stock
¼ cup heavy cream
4 ounces of baby spinach

Nutritional Information

708 kcal
52 g
31 g
57 g

Bookmark This Recipe

You need to login or register to bookmark/favorite this content.

For tonight's dinner, you may want to try this rich chicken pie topped with a warm crust of potato mash. There are three layers here: one is with crisply fried chicken breast, then a spinach layer follows, just before a mushroom and bacon mixture in added over. Everything is topped with a generous layer of mashed potatoes and finally baked to perfection!


  • For the mashed potatoes:

  • For the chicken breast:

  • For the mushrooms mix



For the potato mash: fill a cooking pot halfway with water and heat it over low-medium heat.


Add the potatoes and the salt. Boil them for 15-20 minutes until fork tender, maybe just a little more to have them extra-tender.


Put them into a bowl, add the butter, salt, and the milk and mash them together using a masher until creamy. Set it aside.


For the chicken breast: heat the vegetable oil in a skillet over medium heat, then add the chicken breast halves. Also add 1/2 teaspoon salt, the paprika, and the thyme.


Cook them on both sides until golden brown, then set them aside.


For the mushrooms: using the same skillet and vegetable oil, add the mushrooms and Pleurotus. Season with some salt. Stir a bit and cook for 4-5 minute.


Add the bacon as the mushrooms start browning, stir and cook for 1-2 minutes.


While cooking and stirring, add the white wine, chicken stock, and heavy cream. Stir and cook for 5 minutes or so, or until there is little liquid left in the skillet. Set aside.


Slice the cooked chicken breast and add it to a 10 inches / 25 cm round baking dish. On top of it add the baby spinach, then the cooked mushrooms and top everything with mashed potatoes.


Bake the chicken pie for 30 minutes at 360⁰F/180⁰C.

Did you like this recipe? You can leave your comment here!

Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard work for my better half, as she supervised my new experiments. But lately, results really started to show, so wish me luck!

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.