43 minutes
8 servings
Easy
CALORIES (PER SERVING)
170 kcal
Chicken Pie with Mashed Potatoes – Today we’re going to prepare this gluten-free delight with creamy mashed potatoes, juicy sautéed chicken filling with tomato sauce, corn, and melted cream cheese, finished with crunchy chips, ready in 43 minutes for 8 servings. Perfect for quick snacks. Shall we make it?
Ingredients for Chicken Pie with Mashed Potatoes
- 3 cooked potatoes (about 750g) – Forms the creamy and soft mashed potato base that covers the Chicken Pie with Mashed Potatoes.
Tip: Choose Asterix potatoes for more flavorful and uniform mash. - 1 boneless cooked and shredded chicken breast (about 400g cooked) – Main source of protein, sautéed for a juicy and flavorful filling.
Substitution: Free-range chicken for more intense flavor or shredded thigh. - 1 cup cream cheese (200g) – Adds irresistible creaminess to the pie layers.
Tip: Use creamy cream cheese for better melting in the oven. - Corn to taste (1 200g can drained) – Adds sweetness and contrasting texture to the filling.
Substitution: Peas or diced hearts of palm. - Grated cheese to taste (150g mozzarella or parmesan) – Forms the golden crust and melts over the Chicken Pie with Mashed Potatoes.
Tip: Mix mozzarella and parmesan for balanced flavor. - Tomato sauce to taste (½ cup, 120ml) – Enhances the chicken sauté with acidity and controlled moisture.
Tip: Homemade sauce avoids excess sodium. - Potato chips to taste (100g) – Finishes with light crunchiness and salty flavor on top.
Utensils to make Chicken Pie with Mashed Potatoes
Gathering the necessary utensils before starting the preparation of the Chicken Pie with Mashed Potatoes organizes your workspace, speeding up each step and avoiding interruptions that can affect the final creamy and crunchy result.
- Medium pot (2L)
- Potato masher or mixer
- Non-stick skillet (24cm)
- Rectangular baking dish (30x20cm)
- Large fork
- Wooden or silicone spoons
- Conventional oven
How to make Chicken Pie with Mashed Potatoes
- Prepare the mashed potatoes: Wash the 3 potatoes well, peel and cut into medium cubes for even cooking. Place in a pot with cold water and salt to taste, bring to high heat until boiling, then reduce to medium and cook for about 20 minutes or until the cubes are soft when pierced with a fork. Drain, mash immediately while hot to preserve creaminess, adding a pinch of salt if necessary. The mash should be very smooth, serving as a stable base for the Chicken Pie with Mashed Potatoes without unwanted lumps.
- Cook and sauté the chicken: Season the chicken breast with salt, pepper and herbs of your choice, place in a pot with enough water to cover and cook over medium heat for 25-30 minutes until tender and juicy. Remove, let cool slightly and shred with forks into thick strands. In a skillet with a drizzle of oil heated over medium heat, sauté the shredded chicken with chopped onion, crushed garlic and ½ cup tomato sauce for 5 minutes. Stir frequently to blend flavors without making it too moist, preserving crunchy texture at the end.
- Add the corn and prepare layers: Drain 1 can of corn (200g), set aside. In the lightly oiled baking dish (30x20cm for 8 servings), spread the mashed potatoes as the first even layer. Layer the sautéed chicken on top, then distribute the corn, cover generously with the cup of cream cheese spread with a spoon and finish with sprinkled grated cheese for good melting.
- Bake the pie: Preheat oven to 180°C. Place the baking dish in the medium oven for about 15 minutes, until the cheese bubbles and lightly golden, indicating perfect cream cheese melting. Watch to avoid excess, ensuring ideal gratinated surface for the Chicken Pie with Mashed Potatoes.
- Finish and serve: Remove from oven carefully using tongs, wait 2-3 minutes to set. Crush potato chips on top while hot for contrasting crunchiness. Let rest 5 minutes before cutting into 8 generous servings, ready in total of 43 minutes.
Crunch secret: Crush the chips coarsely when sprinkling to prevent them from softening with steam, maintaining perfect texture.
Extra tip: For an even tastier version, add ready roast chicken and shred, saving time on sautéing.
Nutritional Information for Chicken Pie with Mashed Potatoes
The values below are approximate estimates per serving (1/8 of the Chicken Pie with Mashed Potatoes), calculated based on official food composition tables (such as TBCA/TACO and USDA FoodData Central) and may vary according to ingredients used and preparation methods.
| Nutrient | Amount per serving | % DV* |
|---|---|---|
| Calories | 170 kcal | 9% |
| Carbohydrates | 20 g | 7% |
| Proteins | 14 g | 28% |
| Total Fats | 6 g | 11% |
Macronutrient Distribution per serving
Data Source: Values calculated based on recipe quantities, using the Brazilian Food Composition Table (TBCA) for potato, chicken and cream cheese and USDA FoodData Central for corn and cheese.
TBCA | USDA. *% Daily Values based on a 2000 kcal diet.
Tips for Perfect Chicken Pie with Mashed Potatoes
These special tips will ensure your Chicken Pie with Mashed Potatoes comes out perfect, with creaminess in the mash, juiciness in the filling and crunchiness on top. They avoid common mistakes and elevate the result to an unforgettable snack in 43 minutes for 8 servings.
- Smooth mash without lumps: Mash the hot potatoes with a fork or mixer immediately after cooking; the residual steam helps with smooth texture, avoiding lumps that ruin the uniform base layer.
- Dry sauté is key: Avoid excess tomato sauce in the chicken; sauté over medium heat stirring until liquids evaporate, preventing the Chicken Pie with Mashed Potatoes from becoming soggy and losing crunchiness.
- Balanced layers: Lightly press each layer in the baking dish for perfect adhesion; start with generous mash (half dish) to seal and absorb flavors from the filling above.
- Oven in the right position: Use middle rack at 180°C for even cream cheese melting in 15 minutes; golden top signals ready, without burning subsequent chips.
- Chips at the exact time: Sprinkle potato chips only after baking, crumbling coarsely for maximum crunchiness that doesn’t soften with residual heat.
- Essential resting: Let the pie set for 5 minutes out of the oven; this firms the layers, making clean cuts into 8 servings without breaking the filling.
- Homemade seasoning shines: Add garlic and onion to the chicken sauté for depth of flavor; fresh herbs like parsley elevate without altering the gluten-free simplicity.
Variations of Chicken Pie with Mashed Potatoes
The versatile Chicken Pie with Mashed Potatoes allows creative adaptations while maintaining the creamy and crunchy layered structure, ideal for varying flavors in 43 minutes for 8 gluten-free servings. Try these options to surprise the family.
- With crunchy oats: Replace chips with oats on top for a healthy fibrous version; bake 5 extra minutes to golden, inspired by Crunchy Oat Chicken Pie.
- Light reduced: Use light cream cheese and lean white cheese, cutting 30 kcal per serving; keep simple mash for high protein balance.
- Spicy tex-mex: Add chili powder and corn to the sauté, swapping tomato sauce for Mexican salsa for a spicy vibrant touch.
- Green vegetarian: Swap chicken for shredded sautéed hearts of palm or mushrooms; fiber-rich, preserves creaminess without losing structure.
- With ground beef: Use 400g cooked ground beef instead of chicken for savings; drain fat well and season like Ground Beef Recipes.
- Smoky smoked: Incorporate diced smoked sausage in the sauté (50g) for intense aroma; ideal for cold days, adjusting salt to not overpower.
Ingredient Tips for Chicken Pie with Mashed Potatoes
Choosing fresh, quality ingredients elevates the Chicken Pie with Mashed Potatoes to exceptional homemade level, ensuring authentic flavor and perfect texture in just 43 minutes for 8 nutritious servings. Prioritize firm sprout-free potatoes for creamy mash, lean organic chicken breast for juicy protein and additive-free creamy cream cheese, bought at markets or trusted supermarkets for best value.
The nutritional balance highlights chicken proteins (about 14g per serving), energetic carbs from potatoes (20g) and creamy fats from cream cheese (6g), totaling moderate 170 kcal, ideal for satisfying snacks. Naturally gluten-free, adapt with lactose-free cheeses for intolerants.
- Versatile potato base: Rich in potassium and vitamin C, mash hot for velvety texture; Asterix absorbs less water, avoiding watery mash.
- Lean protein chicken: Source of complete amino acids, choose free-range for more omega-3; drain sauté well to reduce extra calories.
- Smart creamy cream cheese: Light version cuts saturated fats by 40%, keeping richness; substitute with vegan cream cheese for low calorie.
- Sweet fibrous corn: Adds dietary fiber for slow digestion, preventing glycemic spikes; fresh retains more vitamin B than canned.
- Crunchy cheese and chips: Finely grated parmesan melts better, providing calcium; baked chips replace fried, reducing 50% fats.
Storage and Preservation
Store in the fridge in a closed container for up to 3 days; individual portions avoid drying. Freeze assembled in portions for 1 month, thaw in fridge and reheat oven 180°C/15 min to restore crunchiness. Avoid microwave to preserve textures; valid 48h after thawing. Reheat covered for ideal moisture in the Chicken Pie with Mashed Potatoes.
Your Chicken Pie with Mashed Potatoes is ready to shine on the table, cut into 8 generous servings and served hot, with the perfect contrast between creamy mash, juicy filling and chip crunchiness. Pair with a simple green salad or Easy Creamy Rice with Sausage for a complete comforting family meal.
Ideal for busy afternoon snacks, quick dinners or casual parties, this gluten-free recipe combines home tradition with practicality in just 43 minutes. With 170 kcal per serving, it satisfies without weighing down, allowing confident repeats whenever the craving hits.
For a crunchy starter, try the Crispy Easy Cheese Balls, which harmonize divinely with the pie’s protein filling.
If you prefer a juicy main protein, the Easy Juicy Roast Chicken with Broth complements perfectly, creating an unforgettable feast.
Can I substitute the cream cheese for another ingredient?
Yes, use cream cheese or creamy white cheese in the same 1 cup amount to maintain layer richness. These substitutes melt well in the oven and preserve the soft texture of the Chicken Pie with Mashed Potatoes. Avoid very firm options to not alter the creamy balance.
How do I make the mashed potatoes soft without lumps?
Cook the 3 potatoes in cubes until soft, drain and mash immediately while hot with fork or masher. Residual steam helps homogeneity, resulting in perfect base for the 8 servings. Pass through a sieve if needed for extra smoothness.
Why shouldn’t the chicken sauté be moist?
Excess liquid from tomato sauce soaks the layers, making the pie soggy without chip crunchiness on top. Sauté over medium heat stirring until dry, in about 5 minutes, ensuring controlled juiciness for the 43-minute ready meal.
Can I prepare the pie in advance? How to store?
Assemble and bake everything ahead, storing in the fridge in a closed container for up to 3 days. Reheat in oven at 180°C for 15 minutes to restore textures. Freeze portions for 1 month, thawing in fridge before heating.
How many people does the recipe serve? Can I double the amount?
Yields exactly 8 generous servings, ideal for family snacks. To double, multiply all ingredients by 2 and use larger baking dish, keeping oven 15 extra minutes if needed. Total time remains about 43 minutes for scaled prep.
How to make the pie lighter or dairy-free?
Opt for light cream cheese and cheese to reduce 20-30 kcal per serving, totaling under 150 kcal. For dairy-free, use creamy nut paste instead of cream cheese and vegan grated cheese. The layer structure remains intact and flavorful.
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