Mashed Potato Bottom Chicken Pot Pie – layers of cheesy mashed potatoes, easy semihomemade chicken pot pie and quartered fluffy biscuit make up this tasty Mashed Potato Bottom Chicken Pot Pie! Great for an easy weeknight dinner and quick to put together with pantry staples and rotisserie chicken.
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
A southern inspired recipe that just screams comfort food is exactly what this Mashed Potato Bottom Chicken Pot Pie is! We’ve got layers of easy instant mashed potatoes, a simple chicken pot pie mixture that is easy as pie to toss together and a roof of browned biscuits to finish it off.
Comfort food heaven, carb heaven…it’s both and we love it.
This pot pie is a great meal to make with store bought rotisserie chicken or you can cook your own chicken with this Air Fryer Roast Chicken recipe, this Roast Chicken or even this recipe for Easy Crock Pot Chicken!
Do I have to use Instant Mashed Potatoes with this recipe?
You don’t have to use instant mashed potatoes for this recipe but it makes it a lot easier and faster if you do. You could use homemade Creamy Mashed Potatoes to layer this pot pie instead.
I don’t like canned mushroom soup! What can I use?
No problem! I know a lot of people aren’t crazy about using store bought cream of mushroom soup for recipes. If that is the case, I have a Homemade Condensed Cream of Mushroom Soup recipe for you on my other blog.
QUICK GLANCE AT INGREDIENTS for Mashed Potato Bottom Chicken Pot Pie:
- 3 cups prepared cheesy mashed potatoes
- 2 cups cooked shredded chicken (rotisserie chicken is perfect for this)
- 1 (15 ounce) can mixed vegetables, drained
- 1 (8.5 ounce) can peas, drained
- 1 (10.5 ounce) can cream of mushroom soup
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup milk
- 1 can refrigerated biscuits
I’ve show the ingredients above that you’ll need but you’ll also need a few items from the kitchen to make this recipe:
How to make Mashed Potato Bottom Chicken Pot Pie:
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Preheat oven to 350F.
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Spread mashed potatoes over bottom of baking dish. (I used a 9×9)
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In a bowl, combine the cooked chicken, drained canned vegetables and drained peas.
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Mix in cream of mushroom soup, milk, salt and pepper.
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Stir until combined. Season to taste.
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Spread chicken pot pie mixture into dish on top of mashed potatoes.
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After spreading chicken pot pie mixture into a single layer, place into preheated oven for 15 minutes.
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Quarter raw biscuits.
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Once 15 minutes is up, place biscuits on top of chicken pot pie.
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Bake for 15 minutes or until biscuits are cooked and browned on top.
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Let pot pie cool for 10 or so minutes to slightly thicken.
Make sure not to over crowd the raw biscuits, if you do that the biscuits may not cook through the middles. You want to make sure they cook, leaving the bottoms soft but the middle of the biscuit cooked and the tops browned.
Frequently Asked Questions
You sure can! For this recipe and cooking time make sure to stick to canned vegetables or frozen vegetables that you’ve already steamed/cooked.
I used leftover Idahoan Four Cheese Mashed Potatoes instant mashed potatoes.
I’d really love a homemade biscuit topped chicken pot pie recipe! Do you have one?
I sure do! You can find my Biscuit Topped Chicken Pot Pie recipe over on my other blog! With that recipe, I made a creamy base from scratch but still relied on the ease of refrigerated biscuits!
More easy chicken dinner recipes :
- Rosemary Chicken with Peas and Carrots
- Broccoli Chicken Fettuccine Alfredo
- Easy Herb Garlic Chicken Thighs
- Better Than Olive Garden Chicken Gnocchi Soup
Mashed Potato Bottom Chicken Pot Pie
Mashed Potato Bottom Chicken Pot Pie
Mashed Potato Bottom Chicken Pot Pie - layers of cheesy mashed potatoes, easy semihomemade chicken pot pie and quartered fluffy biscuit make up this tasty Mashed Potato Bottom Chicken Pot Pie! Great for an easy weeknight dinner and quick to put together with pantry staples and rotisserie chicken.
Ingredients
- 3 cups prepared cheesy mashed potatoes
- 2 cups cooked shredded chicken (rotisserie chicken is perfect for this)
- 1 (15 ounce) can mixed vegetables, drained
- 1 (8.5 ounce) can peas, drained
- 1 (10.5 ounce) can cream of mushroom soup
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup milk
- 1 can refrigerated biscuits
Instructions
- Preheat oven to 350F.
- Spread mashed potatoes over bottom of baking dish. (I used a 9x9)
- In a bowl, combine the cooked chicken. drained vegetables, drained peas, cream of mushroom soup, milk, salt and pepper.
- Stir until combined. Season to taste.
- Spread chicken pot pie mixture into dish on top of mashed potatoes.
- Place into preheated oven for 15 minutes.
- Quarter raw biscuits.*
- Once 15 minutes is up, place biscuits on top of chicken pot pie.
- Bake for 15 minutes or until biscuits are cooked and browned on top.
- Let pot pie cool for 10 or so minutes to slightly thicken.
Notes
Quartering biscuits means to cut biscuits into 4 pieces.
Make sure not to over crowd the raw biscuits, if you do that the biscuits may not cook through the middles. You want to make sure they cook, leaving the bottoms soft but the middle of the biscuit cooked and the tops browned.
Nutrition Information:
Yield: 8 Serving Size: 1 cupAmount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 886mgCarbohydrates: 26gFiber: 3gSugar: 6gProtein: 14g
numbers may vary based on ingredients, brands and amounts used.
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