Chicken Veggie Pie Topped with Golden Potatoes

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A total comfort food perfect for fall, Chicken Veggie Pie Topped with Golden Potatoes is a twist on a family fave recipe your family will love.

While I was on travel, Klondike Products sent me some potatoes to cook with.  I have enjoyed creating with such fine specimens of taters.  To me, they are comfort food.  Mashed potatoes, fries, au gratin, home fries.  They all are comfort foods for me.

With the beginning of football season, my body wants it to be cooler.  It’s not really, but I’m already thinking about foods that are for cool weather.  One of the favorite comfort foods we make is Hamburger Pie.  Okay.  I’m searching.  How in the WORLD is that not even on my blog?  It’s one of our GO TO dishes for an easy, tasty, weeknight meal.  Please tell me I’m blind and just can’t find it.  It HAS to be there somewhere!!


OH!  That reminds me.  Um…the owl Geico commercial reminded me.  I think it was Friday?  I was already awake and it was about 30 minutes before the alarm went off when Missy started bugging me to take her out.  She apparently hasn’t caught on that my foot is sprained.  Well, I was feeling adventurous and since S didn’t have such an easy night sleeping, I thought I’d get up with her, let him sleep, and gimp my way down the stairs to take her out.  I’m glad I did, too.

Well, sort of glad.  We’ve lived in this area for going on 4 years now.  I mean, the same apartment complex for 4 years.  I usually take her out about the same time every weekday morning.  BUT on this particular morning, it was very different.

We’re rounding the edge of the building, she stops to do her bidness and I hear, “Who Who Wh-whoo.”  I wasn’t quite sure that’s what I heard.  So, I stood there, straining and concentrating to be sure that’s what it was.  Sure enough.  The same sound.  I heard an owl.  In our little suburban area.


I picked up her bidness and we were on our way, but I had a much better morning with that interesting sound echoing in my head.

Okay…back to Hamburger Pie.  It’s like a poor man’s cottage pie.  With that as inspiration for this dish, I used the same technique, but just swapped out all of the ingredients for a totally different flavor.  And OMG does this have flavor!  The chicken soup and the spices really do a number on the chicken.  I actually used boneless, skinless thighs because I had forgotten those were in there and that’s what I grabbed from the freezer.  We have since started labeling the items in our freezer after purchasing a food shrink wrapper, as I like to call it.

We are having a blast buying marked down meat and freezing it for later knowing that it will last longer and not have freezer burn in a few months.  Every time we go shopping, we usually pick up an item or two.  This time it was chuck steaks for stew and some more pork ribs.  I mean, you can’t pass up a $5 package of ribs that will give us a dinner and two lunches.

Also, you have to ignore the fact that my pictures look really runny.  I’ve adjusted the recipe so yours doesn’t come out like mine does.  I thought the chicken mixture just looked too thick, so I added some potato water.  Yeah.  Don’t do that.  It should be thick.  You just have to watch it when you simmer so that it doesn’t brown too much on the bottom or get too dry.  If it does, then just add 1/8 to 1/4 cup of potato water.

Chicken Veggie Pie Topped with Golden Potatoes
Yield: 6 servings

Chicken Veggie Pie Topped with Golden Potatoes

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour


  • 1 pound chicken breasts, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 ounces low fat cream of chicken soup
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon granulated garlic
  • 2 cups frozen corn, thawed
  • 1 cup frozen carrots, thawed
  • 3 cups potatoes, Klondike Golden
  • 2 tablespoons margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup skim milk
  • Preheat oven to 350.


    1. Heat a large skillet coated with cooking spray over medium-high heat.
    2. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brown the chicken in the skillet until almost cooked through.
    3. Pour the cream of chicken soup over the sautéed chicken and add the poultry seasoning, dried thyme, and granulated garlic. Reduce heat to a low simmer and cook, stirring occasionally, until potatoes are ready.
    4. Peel and chop the potatoes. Place in a large pot filled with cold water and bring to a boil. Cook until fork tender then drain.
      In a large mixing bowl combine margarine and hot, cooked potatoes. Lightly mash with the beaters of a hand mixer. Mix on low to medium until most of the lumps are blended. Add 1/8 cup of milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and mix until incorporated. Add additional milk as needed to obtain desired consistency.
    5. Pour chicken mixture in the bottom of a 9 by 13 casserole dish coated with cooking spray. Top with corn and carrots.
      Spread the mashed potatoes across the top of the casserole making sure to seal the edges of the casserole with potatoes. Sprinkle with paprika for decoration.
    6. Bake, covered, 30 minutes or until bubbly. Allow to cool slightly before serving with a nice crusty bread to sop up the broth.

Nutrition Information



Serving Size


Amount Per Serving Calories 400Total Fat 13gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 7gCholesterol 72mgSodium 784mgCarbohydrates 43gFiber 4gSugar 10gProtein 30g

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