Deconstructed Chicken Pot Pie with Creamy Dill Mashed Potatoes

This recipe for Deconstructed Chicken Pot Pie with Creamy Dill Mashed Potatoes is a comforting and flavorful twist on the classic. It features creamy mashed potatoes infused with fresh dill, and a savory chicken pot pie filling with all the traditional flavors. It's perfect for a cozy weeknight meal, ready in under an hour. 

You can enjoy this dish anytime you'd crave a hearty and satisfying meal, be it for lunch or dinner.

Ingredients:

For the Creamy Dill Mashed Potatoes:

2 pounds russet potatoes, peeled and cubed

4 cloves garlic, minced

1/2 cup milk (whole milk for extra creaminess)

1/4 cup butter

1/4 cup chopped fresh dill, or 1 tablespoon dried dill

Salt and freshly ground black pepper, to taste

For the Chicken Pot Pie Filling:

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 medium onion, diced

2 celery stalks, diced

2 carrots, diced

1/2 cup frozen peas

1/2 cup chicken broth

1/4 cup all-purpose flour

1 1/2 cups water

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

Instructions:

1 - Make the Creamy Dill Mashed Potatoes:

In a large pot, cover potatoes with salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and return potatoes to the pot.

Meanwhile, heat milk and butter in a small saucepan over medium heat until butter melts. Add garlic and cook for 30 seconds, until fragrant. Set aside.

Using a potato masher or hand mixer, mash the potatoes until smooth. Gradually add the warm milk mixture and chopped dill, mixing until well combined. Season with salt and pepper to taste.

2 - Prepare the Chicken Pot Pie Filling:

Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.

In the same skillet, add onion, celery, and carrots. Sauté for 5 minutes, or until softened. Stir in frozen peas and cook for another minute.

Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Slowly whisk in chicken broth and water, scraping up any browned bits from the bottom of the pan.

Add thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 5 minutes, or until slightly thickened.

Return cooked chicken to the pan and stir to combine. Let simmer for another 2-3 minutes, until heated through.

3 - Assemble and Serve:

Divide creamy dill mashed potatoes between plates. Spoon the chicken pot pie filling over the potatoes.

Garnish with additional fresh dill (optional) and serve warm.

Tips:

» Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

» Feel free to add other vegetables to the filling, such as corn, green beans, or mushrooms.

» For a richer flavor, use chicken thighs instead of breasts.

» You can substitute pre-cooked chicken for convenience. Shred it and add it to the filling during the last step.