My version of chicken pot pie


This is my own invention I must say and the only reason  I am calling it a pot pie is because it is in a pot and it has a crust 😀

It is also one of my most delicious inventions.

The good thing is that you can make it in any quantity you like and just warm it up a little before serving and it can last you a couple days.


  • 5 medium potatoes
  • 50 ml milk
  • 4 tbsp butter
  • 500 g. chicken breast
  • 1 onion
  • 250g mushrooms
  • 2 green and 3 red peppers
  • 100 ml. white wine
  • 1 cube of chicken bullion
  • two large carrots
  • 1/2 tbsp honey
  • 2 tbsp butter
  • black pepper
  • salt

How to make it

  1. Cut the potatoes into cubes and boil. Once soft remove from the water, add the milk and butter, salt and mash
  2. Chop the onion finely, cut the peppers into stripes and slice the mushrooms into big chunks, add everything in a hot wok pan and put a lid on it stirring occasionally
  3. Add the cubed chicken, put the lid on all of that and leave it for 10-15 minutes again stirring occasionally.
  4. Once the water from the mushrooms and veggies and the chicken had evaporated add the wine and the bullion cube and wait until the wine evaporates too
  5. In the mean times slice the carrots intro strips, melt the butter in a casserole, add the carrots, 2-3 tbsp of water, the honey, salt and black pepper, leave on low heat under a lid until the liquid is gone /about 10 minutes/
  6. Once the chicken is ready mix it together with the caramelized carrots into a pan
  7. Spread the mashed potatoes evenly on top (you can decorate that with a fork) and grind some cheese of your liking on top
  8. Bake for 5-10 minutes until golden on top.


I hope you enjoy! 🙂



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