Creamy Chicken and Gravy Mashed Potato Pie Recipe – Easy Comfort Food Dinner

Golden clouds of mashed potatoes, bubbling creamy chicken filling, and rivers of savory gravy… that’s what you get when you pull this Creamy Chicken and Gravy Mashed Potato Pie out of the oven. The aroma alone is enough to coax everyone to the table before you even call them. I still remember the first time I made this pie—I’d had a long day, and all I wanted was something that felt like a hug in a dish. Let’s face it, sometimes, you just need dinner to taste like home.

This chicken and gravy mashed potato pie has quickly climbed to legendary status in my kitchen. I first whipped it up on a chilly night when my fridge was looking sparse, but I had leftover mashed potatoes and some rotisserie chicken. It was a “let’s see what happens” moment, and honestly, I was blown away. Since then, it’s become our go-to for Sunday family dinners, cozy weeknights, and even potlucks. I’ve tweaked the recipe over a dozen times—trust me, this version’s the keeper.

What makes this pie such a winner? It’s hearty, budget-friendly, and packs layers of flavor without fancy steps. If you love the classic combo of chicken and potatoes, but want something a little special, this is your ticket. Plus, the creamy gravy brings it all together—no dry bites here! Whether you’re feeding picky kids, meal prepping for the week, or just craving that “all is right with the world” feeling, this recipe will have you coming back for seconds (and probably thirds).

Why You’ll Love This Creamy Chicken and Gravy Mashed Potato Pie

It’s not just another chicken casserole—this pie is the ultimate mash-up of comfort food favorites, and I’ve put it through its paces. After making it countless times for my family, friends, and even the occasional neighbor in need of cheering up, I can say with confidence: this is a dish you’ll crave all year long. Here’s why it shines:

• Quick & Easy: You can have this on the table in just about an hour, and most of that is hands-off. Perfect for busy weeknights or when you’re short on time but still want something special.
• Simple Ingredients: Everything you need is probably already in your pantry or fridge. No wild goose chases for obscure spices—just good, honest food.
• Perfect for Any Occasion: Whether it’s a lazy Sunday, a comforting weeknight dinner, or a potluck with friends, this dish never disappoints. I’ve even made it for holidays!
• Crowd-Pleaser: Kids inhale it (mashed potatoes basically guarantee that). Grown-ups love the creamy filling and rich gravy. It’s one of those rare recipes everyone agrees on.
• Unbelievably Delicious: The combination of creamy chicken, velvety gravy, and fluffy mashed potatoes is the definition of comfort. Every bite feels like a treat.

What sets my creamy chicken and gravy mashed potato pie apart? For starters, I take the extra step of mixing a bit of cream cheese into the potatoes for that ultra-smooth, tangy finish. The chicken filling gets a boost from sautéed garlic and thyme—nothing fancy, just enough to make you go, “Whoa, what’s in this?” And the gravy? I always use homemade chicken broth when I can (but boxed works in a pinch). It makes all the difference.

This isn’t just about filling bellies—it’s about feeding the soul. Every time I make this pie, I think about all the cozy evenings it’s made just a little better. You know that moment when you sit down, take a bite, and everything else fades into the background? Yeah, that’s what this recipe is all about.

What Ingredients You Will Need

This creamy chicken and gravy mashed potato pie is made from kitchen staples—no complicated shopping lists or hard-to-pronounce ingredients. Each element brings comfort and flavor, creating a pie that’s both hearty and surprisingly easy to put together. Here’s what you’ll need:

• For the Chicken Filling:
  • 2 tablespoons unsalted butter (for sautéing)
  • 1 medium yellow onion, finely diced (adds sweetness)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 3 cups cooked shredded chicken (rotisserie chicken is perfect)
  • 1 cup frozen peas and carrots (no need to thaw)
  • 1/4 cup all-purpose flour (for thickening)
  • 2 cups chicken broth (homemade or low-sodium boxed)
  • 1/2 cup heavy cream (for extra richness—can sub with half-and-half)
  • Salt and freshly ground black pepper, to taste
• For the Mashed Potato Topping:
  • 4 cups mashed potatoes (about 6 medium russet potatoes, peeled and cubed)
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup whole milk or cream (warm for easier mixing)
  • 3 ounces cream cheese, softened (makes them extra creamy—optional but recommended)
  • Salt and pepper, to taste
  • 1/2 cup shredded cheddar cheese (optional, for a cheesy crust)
• For the Gravy:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/4 teaspoon ground black pepper
  • Salt, to taste

Ingredient Tips:

• If you’re short on time, instant mashed potatoes can work in a pinch (though homemade is always my first choice).
• Swap in turkey for chicken if you’ve got leftovers from a holiday meal.
• For a gluten-free version, use a 1-to-1 gluten-free flour blend.
• Peas and carrots can be replaced with corn, green beans, or mixed vegetables—whatever you have.
• I recommend Kerrygold butter for buttery richness, and Swanson’s broth if you’re going store-bought.

Equipment Needed

You don’t need a whole arsenal of gadgets to make this creamy chicken and gravy mashed potato pie, but a few trusty tools will make things easier (and quicker):

• Large Skillet or Sauté Pan: For preparing the chicken filling and gravy. Cast iron works great, but any deep pan will do.
• Medium Pot: For boiling potatoes if making mashed potatoes from scratch.
• Potato Masher or Electric Mixer: For whipping the mashed potatoes smooth. I’ve used both, but a hand mixer gives the fluffiest result.
• Baking Dish (9×13-inch or similarly sized): Glass or ceramic holds the heat well. If you don’t have one, two 8×8 pans will work in a pinch.
• Measuring Cups and Spoons: Precision matters, especially for the gravy.
• Wooden Spoon or Silicone Spatula: For stirring the filling and scraping every last bit into the dish.
• Aluminum Foil: For covering the pie if you don’t want the top too brown.

If you’re short on specialty tools, don’t sweat it. I’ve mashed potatoes with a fork before (not ideal, but it works in a pinch!). For easy cleanup, rinse pans right after use. And if your baking dish is older, grease it well to avoid sticking—learned that one the hard way.

How to Make Creamy Chicken and Gravy Mashed Potato Pie

1. Prepare the Mashed Potatoes (if not using leftovers):
   • Peel and cube 6 medium russet potatoes (about 1.3kg/2.9 lbs). Place in a large pot and cover with cold water. Add a generous pinch of salt.
   • Bring to a boil over high heat, then reduce to medium and simmer 15-18 minutes, until potatoes are fork-tender.
   • Drain well. Add 4 tablespoons (56g) butter, 1/2 cup (120ml) warm milk or cream, and 3 ounces (85g) cream cheese. Mash until smooth and fluffy. Season with salt and pepper. Set aside.
2. Make the Chicken Filling:
   • In a large skillet over medium heat, melt 2 tablespoons (28g) butter. Add 1 diced onion and cook 3-4 minutes, until translucent.
   • Add 2 minced garlic cloves and 1 teaspoon thyme. Sauté another minute.
   • Stir in 3 cups (about 400g) shredded cooked chicken and 1 cup (150g) frozen peas and carrots. Sprinkle 1/4 cup (30g) flour over the mixture and cook 2 minutes, stirring constantly (this prevents lumps).
   • Gradually pour in 2 cups (480ml) chicken broth, stirring to combine. Bring to a low simmer; cook 4-5 minutes until thickened.
   • Pour in 1/2 cup (120ml) heavy cream, and season with salt and black pepper. Simmer another 2 minutes, then remove from heat.
3. Assemble the Pie:
   • Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch (23x33cm) baking dish.
   • Spoon the creamy chicken filling into the dish, spreading evenly.
   • Top with mashed potatoes, using a spatula to spread them edge to edge. Rough up the top with a fork for extra texture (makes for a crispier finish!).
   • If desired, sprinkle 1/2 cup (60g) shredded cheddar cheese over the potatoes.
4. Bake:
   • Bake in the preheated oven for 25-30 minutes, or until the filling is bubbling and the potato top is golden. If you like it extra brown, broil for 2-3 minutes at the end—just watch closely!
   • Let the pie rest 10 minutes before serving. This helps everything set up (and keeps you from burning your tongue—trust me, I’ve been impatient!).
5. Make the Gravy (while the pie bakes):
   • In a small saucepan, melt 2 tablespoons (28g) butter over medium heat. Whisk in 2 tablespoons (16g) flour and cook 1 minute.
   • Slowly pour in 1 1/2 cups (360ml) chicken broth, whisking constantly to avoid lumps.
   • Add 1/4 teaspoon pepper and a pinch of salt. Simmer 3-4 minutes, stirring, until thickened.
6. Serve:
   • Spoon generous slices of pie onto plates and drizzle with hot gravy. Enjoy!

Troubleshooting: If your filling looks thin, simmer a few extra minutes before assembling. If the potatoes seem dry, add a splash more milk. If you notice the top browning too fast, tent with foil midway through baking.

Cooking Tips & Techniques

I’ve learned a few tricks after making this creamy chicken and gravy mashed potato pie more times than I can count. Here are my best tips to guarantee pie perfection every time:

• Don’t Overmix the Potatoes: Overworking mashed potatoes can make them gluey. Mash just until smooth and fluffy—lumps are okay!
• Layer for Texture: I like to rough up the top of the potatoes with a fork before baking. This creates lots of peaks that crisp up in the oven—so good.
• Use Rotisserie Chicken: It’s a time-saver and gives the filling extra flavor. Shred it while it’s still warm for easiest handling.
• Watch Your Gravy: If your gravy seizes up or gets too thick, just whisk in a splash of hot broth or water until smooth again.
• Let It Rest: Seriously, don’t skip the 10-minute rest after baking. The filling sets up, and slices hold together much better.

I’ve forgotten to thaw my veggies before and dumped them in frozen—it works just fine. If you forget to soften cream cheese for the potatoes, microwave it for 10 seconds. Don’t stress if your filling is a little runny before baking; it thickens up once cooled slightly. And honestly, if you end up with a little “pie soup” at the first slice, it’s still delicious—just serve with a spoon!

If you’re multitasking, prep the mashed potatoes while the chicken filling simmers. Or, make everything a day ahead and assemble right before baking for a fuss-free dinner party.

Variations & Adaptations

One of the best things about this creamy chicken and gravy mashed potato pie is how easy it is to customize. Whether you’re cooking for dietary needs, the seasons, or just your own cravings, here are my favorite ways to mix it up:

• Gluten-Free: Use a gluten-free flour blend in the filling and gravy. Swap regular potatoes for sweet potatoes if you want a lower-carb option (they’re also naturally gluten-free!).
• Dairy-Free: Replace butter with vegan margarine and use unsweetened almond or oat milk for the mashed potatoes. Omit the cheese, or use a dairy-free shredded cheese on top.
• Vegetarian: Substitute the chicken for sautéed mushrooms, lentils, or a medley of roasted vegetables like cauliflower and broccoli. Use veggie broth instead of chicken broth.
• Seasonal Swaps: In summer, add fresh corn, bell peppers, or zucchini. In fall, try butternut squash or parsnips in the mash.
• Flavor Twists: Stir in a spoonful of Dijon mustard or a sprinkle of smoked paprika to the filling for extra depth. Sometimes, I add fresh herbs like parsley or chives right before serving for a pop of green and flavor.

Once, I made this pie with leftover turkey and a mashed sweet potato topping after Thanksgiving—my family went wild for it. Don’t be afraid to make it your own!

Serving & Storage Suggestions

This pie is best served piping hot, straight from the oven. I love to scoop generous slices onto plates and drizzle them with extra gravy (because, honestly, there’s no such thing as too much gravy). For a pretty presentation, sprinkle chopped fresh parsley or chives over the top just before serving—makes it look fancy with zero effort.

If you’re feeding a crowd, pair with a simple green salad, roasted green beans, or steamed broccoli. For a true comfort feast, serve with crusty bread to mop up every last bit of sauce. I’ve even been known to sneak a slice for breakfast—it reheats beautifully!

To store leftovers, cover the baking dish tightly with foil or transfer slices to an airtight container. Refrigerate up to 4 days. For freezing, wrap individual portions in plastic wrap and foil, then freeze up to 2 months. To reheat, pop in a 350°F (175°C) oven for 15-20 minutes (covered), or microwave in short bursts until hot. As the pie sits, the flavors meld and deepen—it’s almost better the next day.

Nutritional Information & Benefits

This creamy chicken and gravy mashed potato pie is hearty, but it’s also packed with protein and veggies. One generous serving (about 1/8 of the pie) has roughly:

• Calories: 390
• Protein: 24g
• Fat: 18g
• Carbohydrates: 32g
• Fiber: 3g

Chicken provides lean protein, while potatoes add potassium and fiber—especially if you leave the skins on for a rustic mash. Peas and carrots sneak in extra nutrients. This dish can easily be adapted for gluten-free or dairy-free diets by swapping a few ingredients. Allergens to note: contains dairy and gluten as written. I love that it’s a balanced, filling meal that doesn’t feel heavy or overly rich, especially if you use light cream and skip the cheese topping.

Conclusion

If you’re searching for a dinner that feels like a warm hug and is guaranteed to please everyone at the table, this creamy chicken and gravy mashed potato pie is your answer. It’s the kind of recipe that turns ordinary nights into something memorable—simple, deeply satisfying, and packed with flavor.

Don’t be afraid to tweak the recipe to fit your family’s tastes or dietary needs. Add more veggies, swap in turkey, or spice up the gravy—make it yours! Personally, I love the way the creamy filling and fluffy potatoes come together, and I’ll never get tired of the “wow” reactions whenever I serve it.

Give this recipe a try, and let me know in the comments how you made it your own. Share a photo, pass the recipe to a friend, or bookmark it for your next comfort food craving. I hope this pie brings you as much joy (and as many second helpings) as it’s brought to my table. Happy cooking!

FAQs About Creamy Chicken and Gravy Mashed Potato Pie

Can I use instant mashed potatoes for the topping?

Yes! While homemade mashed potatoes give the best flavor and texture, instant mashed potatoes work in a pinch. Just prepare according to package directions and use as you would the homemade version.

What type of chicken works best in this recipe?

Cooked, shredded chicken is ideal—rotisserie chicken saves time and adds great flavor. Leftover roasted or poached chicken also works well. Just make sure it’s not overly seasoned or sauced.

Can I make this pie ahead of time?

Absolutely. Assemble the pie up to one day in advance and refrigerate (uncooked). When ready to eat, bake as directed, adding 5-10 extra minutes to account for the cold start.

How do I freeze and reheat leftovers?

Let the pie cool completely, then wrap tightly (or portion into airtight containers) and freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) until hot, or microwave individual slices.

What vegetables can I add or substitute?

Feel free to mix in corn, green beans, bell peppers, or even spinach. Just avoid watery veggies like zucchini unless you sauté them first. This recipe is super flexible, so use what you love or have on hand!

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