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Healthy Chicken Pot Pie


This chicken pot pie skips on making pastry. Instead, it’s topped with fluffy mashed potatoes - a shepherd’s pie meets chicken pot pie. Make in advance to re-heat for a delicious meal. Serve with a green salad and some crusty bread.



Prep Time  1 hr prep  •  35 mins cooking time  •  1 hr 35 mins total


Serving Amount Serves 6


Dish Type Dinner



  Chicken Pot Pie





For the mashed potatoes:

  • 2 lbs organic yellow-fleshed potatoes, cut into 1-inch cubes
  • ½ cup Organic Meadow 14% Sour Cream
  • ½ cup Organic Meadow 3.8% Whole Milk
  • ¼ cup finely chopped organic chives
  • 2 tbsp Organic Meadow Salted Butter
  • ½ tsp salt


For the pot pie filling:

  • 4 tsp olive oil, divided
  • 4 organic boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 small organic onion, diced
  • 3 organic carrots, peeled and diced
  • 3 organic celery stalks, ends trimmed and diced
  • 2 tbsp Organic Meadow Salted Butter
  • ¼ cup organic all-purpose flour
  • 3 cups Organic Meadow 3.8% Milk
  • ¾ tsp salt
  • Dash of pepper
  • Dash of cayenne
  • 1/2 cup frozen organic peas



1. Place potatoes in a large pot. Cover with cold, salted water. Bring to a boil and cook potatoes until tender, about 10-12 minutes.


2. Meanwhile, heat 2 tsp olive oil in a large, deep-sided, oven-safe pan or cast-iron skillet over medium heat. Add chicken. Cook until chicken is golden and no longer pink in the middle, about 5 to 6 minutes. Transfer cooked chicken onto a plate and set aside.


3. Set pan back over medium heat. Add remaining 2 tsp olive oil. Add onion, carrots and celery. Cook until vegetables are lightly golden, about 3 minutes. Transfer vegetables onto same plate with chicken.


4. Set pan back over medium heat and melt 2 tbsp butter. Add flour and whisk to combine. Gradually add in milk, a bit at a time, whisking constantly to prevent lumps. Stir in ¾ tsp salt, dash of pepper, and dash of cayenne. Bring to a boil, stirring constantly, until thickened. Add chicken and vegetables back into the pan. Stir in peas. Reduce heat and simmer, stirring often, until vegetables are tender, about 5 minutes.


5. Preheat oven to broil.


6. Drain potatoes and return back into pot. Add sour cream, milk, chives, 2 tbsp butter and ½ tsp salt. Mash until smooth. Using a spoon, place small dollops of mashed potatoes over top of pot pie mixture in pan or skillet. Spread into an even layer.


7. Broil in centre of oven until top is golden brown and pot pie is bubbling around the edges, about 4 to 5 minutes. Serve immediately.  





Products Used:



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Organic Meadow milk

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             organic sour cream

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