Stuffed Potato Pie
Creamy mashed potatoes layered with savory chicken, peas, and corn, then topped with more potato and melted cheese for a golden, comforting bake.
Equipment
- 1 | Large pot | for boiling potatoes
- 1 | Potato masher |
- 1 | Skillet |
- 1 | Baking dish | 9x13 or similar
- 1 | Mixing spoon |
Ingredients
- 3 | lb | potatoes | peeled and cut
- 1/2 | cup | milk |
- 4 | tbsp | butter |
- 1 | cup | shredded cheddar |
- 1 | cup | cooked chicken | shredded or diced
- 1/2 | cup | frozen peas |
- 1/2 | cup | corn |
- 1 | small | onion | chopped
- 2 | tbsp | flour |
- 1 | | salt and pepper | to taste
Instructions
- Peel and cut potatoes; boil in salted water until fork-tender.
- Drain and mash with butter and milk; season to taste.
- Sauté onion in butter until soft; stir in flour.
- Add chicken, peas, and corn; cook until heated and slightly thickened.
- Spread half the mashed potatoes in a greased baking dish.
- Top with the chicken-vegetable filling.
- Cover with remaining mashed potatoes and smooth the surface.
- Sprinkle cheese on top and bake at 375°F for 25–30 minutes until golden and bubbling.
- Rest 10 minutes before slicing and serving.
- Tip: Drain potatoes thoroughly so the mash stays firm enough to layer.
Notes
Leftovers keep in the refrigerator up to 3 days.
Reheat covered in a 350°F oven for best texture.
Assemble a day ahead and refrigerate before baking.
Swap chicken for ground beef or leftover turkey if desired.
Reheat covered in a 350°F oven for best texture.
Assemble a day ahead and refrigerate before baking.
Swap chicken for ground beef or leftover turkey if desired.