Tater-Topped Pot Pie
with Chicken, Mushrooms, and Peas
Tater-Topped Pot Pie
A cozy chicken pot pie with mushrooms and peas, finished with a golden tater topping for a hearty, comforting dinner that’s crisp, creamy, and satisfying.
Ingredients
For 2 servings
- 4 ounce Button Mushrooms
- ½ cup Cheddar Cheese
- 12 ounce Chicken Breasts
- 1 unit Chicken Stock Concentrate
- ½ cup Panko Breadcrumbs
- 4 ounce Peas
- 4 tablespoon Sour Cream
- 1 unit Yellow Onion
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- unit Pepper
- unit Salt
- 3 teaspoon Vegetable Oil
American
PDF
DifficultyMedium
Total Time45m
Calories680
Protein58g
Carbs58g
Fat24g
Tags:
Protein SmartFiber Smart
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a vegetarian version, swap the chicken for extra mushrooms or a mix of hearty vegetables and use vegetable stock instead of chicken stock. To avoid dairy or wheat, use a plain plant-based sour cream, skip the cheese or choose a dairy-free alternative, and replace the breadcrumb topping with a gluten-free crumb.
What to serve with it
Serve with a crisp green salad or simply steamed broccoli to balance the rich, creamy filling. A bright fruit salad or tart apple slaw also works well if you want something fresh on the side.
