Humble Pie: Chicken Potato Pie

9 months ago

chicken potato pie

Staying true to the saying that goes “as easy as pie,” this chicken pie doesn’t require any dough crust. Instead, it uses a creamy mashed potato topping as crust similar to the classic Irish shepherd’s pie. You can probably think of it as the upgraded version of the fast food fried chicken and mashed potato combo we are all familiar with.



Makes 6-8 servings



4 Medium potatoes, boiled and peeled

¼ cup Butter, room temperature

⅓ cup Finely grated cheese

½ tsp Garlic powder (optional)



½ kilo Chicken breast, pre-boiled with ½ tsp salt (reserve chicken broth)

2 Tbsps Vegetable oil

½ head Garlic, crushed and chopped roughly

1 Onion, roughly chopped

1 can Chorizo de bilbao, cut into small, thin rings (reserve lard)

1 Red pepper, small dice

1 can Mushrooms, stems and pieces, drained

  • Salt and pepper, to taste

1 can Vienna sausage, drained and cut into small, thin rings

1 pack Frozen mixed vegetables, defrosted the night before

⅓ cup Chicken broth



Mash potatoes while still hot. Add the butter and cheese and mix well. Season with garlic powder, salt, and pepper to taste. Set aside.



  1. Flake the cooked chicken breast on a plate using two forks to separate the meat. Make sure not to make the shreds too thin as the dish requires chunky ingredients.
  2. In a pan, sauté garlic and onion in oil and add a tablespoon of chorizo de bilbao lard until onion is translucent. Lower the heat and add the red bell pepper, mushrooms, flaked chicken breast, and chorizo de bilbao, stirring occasionally, allowing all the flavors to marry well.
  3. Season with two pinches of salt and pepper. Cook until chicken meat turns white, about seven minutes.
  4. Add the Vienna sausage and mixed vegetables. Pour the chicken broth and adjust seasoning according to taste. Simmer for five minutes.
  5. Transfer the filling to an 8- x 11-inch oven-safe casserole dish. Spread mashed potatoes on top. Bake for 15 minutes or until the tips of the potatoes show a hint of brown. Serve hot.


Recipe by Via Pelea

Photographed by Greg Mayo


Whether it’s po-tay-to or po-tah-to, you’ll agree that these dishes deserve a spot on your table:

Baked Potato Halves with Corned Beef

Homemade Gnocchi

Potato and Longganisa Hash

Ono Sweet Potato Mash

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