Have you ever wondered if you’re the only one putting potatoes in your chicken pot pie? Well you’re definitely not alone! This hearty addition is actually a common ingredient that takes your comfort food to the next level. But choosing the wrong potato can turn your delicious pie into a gummy, mushy mess.
After many trials (and some disappointing pot pies), I’ve figured out exactly which potatoes work best and why. Let’s dive into the world of perfect pot pie potatoes!
Best Potatoes for Chicken Pot Pie: The Quick Answer
If you’re in a hurry, here’s what you need to know:
Waxy potatoes are your best friends for chicken pot pie Specifically
- Yukon Gold (top choice for their buttery flavor)
- Red potatoes (great for holding shape)
- Fingerling potatoes (for something a bit fancy)
These varieties have lower starch content which means they’ll hold their shape during baking instead of dissolving into your filling.
Why Potato Type Matters So Much
Not all potatoes are created equal! The difference between a perfect pot pie and a disappointing one often comes down to your potato choice. Let’s break down the main types:
Waxy Potatoes: The Champions
Waxy potatoes have less starch and more moisture. This magical combination means they:
- Hold their shape when cooked
- Don’t get mushy or fall apart
- Blend with the sauce without thickening it too much
These qualities make them perfect for pot pies where you want distinct potato pieces, not potato-flavored gravy!
Starchy Potatoes: The Pot Pie Saboteurs
Russet potatoes might be great for mashed potatoes and french fries, but they’re terrible for pot pies. These starchy potatoes:
- Break down easily when cooked
- Absorb too much liquid
- Turn your filling into a starchy, thick mess
If you want a pot pie with distinct chunks of potato that hold their shape, avoid Russets at all costs!
All-Purpose Potatoes: The Middle Ground
White potatoes and other all-purpose varieties fall somewhere in between. They can work in a pinch, but you’ll need to be extra careful with cooking times. Honestly, why risk it when waxy potatoes are so reliable?
My Tried-and-True Potato Recommendations
After making countless chicken pot pies (my family never complains about being taste testers!), here are my specific recommendations:
1. Yukon Gold: The Gold Standard
These are my absolute favorite for pot pies. They offer:
- A naturally buttery, slightly sweet flavor
- Creamy texture that stays intact
- Beautiful golden color
- Thin enough skin that you can leave it on if you want
2. Red Potatoes: The Reliable Runner-Up
Red potatoes are excellent because:
- They’re super firm and hold their shape extremely well
- They have a mild, earthy flavor
- The red skin adds visual appeal if left on
- They’re widely available in most grocery stores
3. Fingerling Potatoes: The Fancy Option
When I’m feeling fancy or cooking for guests:
- Their elongated shape creates interesting visual appeal
- They have a slightly nutty flavor
- They hold up beautifully during cooking
- They add a gourmet touch to an otherwise humble dish
How to Prepare Potatoes for Pot Pie Success
Even with the perfect potato, preparation matters! Here’s my step-by-step method:
Step 1: Size Matters
Cut your potatoes into uniform pieces, about ½ to ¾ inch cubes. This ensures even cooking and the perfect bite size.
Step 2: To Peel or Not to Peel?
This is really personal preference. I like to:
- Leave skin on red potatoes for color and nutrients
- Peel Yukon Golds if I want a more uniform look
- Always peel Russets if I’m forced to use them
Step 3: Parboil for Perfect Texture
This is the secret step many recipes miss! Always parboil your potatoes:
- Bring a pot of salted water to a boil
- Add diced potatoes
- Cook for about 5-7 minutes until just fork tender but still firm
- Shock in ice water to stop cooking
- Drain thoroughly
This pre-cooking step ensures your potatoes will be perfectly tender in the final dish without turning to mush.
Flavor-Boosting Techniques
Want to take your pot pie potatoes from good to amazing? Try these techniques:
Season During Parboiling
Add salt, pepper, and herbs to your parboiling water to infuse flavor from the inside out.
Try a Quick Roast
After parboiling, toss your potatoes with a little oil and roast at 425°F for 10-15 minutes until slightly golden. This adds amazing flavor depth!
Sauté with Aromatics
Sauté your parboiled potatoes briefly with onions and carrots before adding to the filling. This builds layers of flavor.
Common Potato Problems & Solutions
Problem: My potatoes are still hard after baking
Solution: You likely didn’t parboil long enough. Make sure they’re fork-tender before adding to your filling.
Problem: My potatoes disappeared into mush
Solution: You probably used Russets or overcooked your potatoes. Switch to waxy potatoes and be careful not to parboil too long.
Problem: My potatoes taste bland
Solution: Season your potatoes separately! Add salt when parboiling and consider the quick roast method for more flavor.
FAQs About Potatoes in Chicken Pot Pie
Can I use sweet potatoes instead?
Yes! Sweet potatoes add a nice contrast to the savory filling. They cook faster though, so cut them slightly larger or reduce parboiling time.
How many potatoes should I use?
For a standard 9-inch pot pie, about 1 to 1½ pounds of potatoes is ideal. This provides good potato presence without overwhelming other ingredients.
Can I use leftover cooked potatoes?
Absolutely! Already-cooked potatoes are perfect for pot pies. Just fold them in gently at the end of preparing your filling to prevent them from breaking down.
Can I use frozen potatoes?
Not ideal. Frozen potatoes often have excess moisture and may become mushy. If you must use them, thaw completely and pat dry before adding.
What if I only have Russet potatoes?
If Russets are all you have:
- Cut them into larger pieces
- Parboil very briefly (3-4 minutes max)
- Be extra gentle when mixing into filling
- Accept that texture won’t be ideal, but it’ll still taste good!
The Perfect Pot Pie Potato Recipe
Here’s my never-fail method for perfect pot pie potatoes:
Ingredients:
- 1 pound Yukon Gold potatoes
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon fresh or 1 teaspoon dried thyme
Instructions:
- Wash potatoes and cut into ½-inch cubes (peel if desired)
- Bring a pot of water to boil with salt and garlic powder
- Add potatoes and cook for 5-7 minutes until just tender
- Drain thoroughly and spread on paper towels to remove excess moisture
- Toss with pepper and thyme
- Add to your pot pie filling and proceed with your recipe
Beyond Basic: Creative Potato Ideas
Want to get creative? Here are some ways to elevate your pot pie potatoes:
- Layered approach: Place thinly sliced parboiled potatoes on top of the filling, under the crust, for a scalloped potato effect
- Mixed varieties: Use a combination of red and Yukon Gold for visual interest and texture contrast
- Herb-infused: Add fresh herbs like rosemary, thyme, or parsley to your parboiling water
- Garlic-roasted: Toss parboiled potatoes with minced garlic before adding to filling
Final Thoughts
Potatoes are more than just a filler in chicken pot pie – they’re an essential component that adds heartiness, texture, and comfort. By choosing waxy varieties like Yukon Gold or red potatoes and preparing them properly, you’ll achieve pot pie perfection every time.
Remember, the key steps are:
- Choose waxy potatoes
- Cut uniformly
- Parboil briefly
- Season well
Now go forth and create the chicken pot pie of your dreams – complete with perfectly tender, flavorful potato chunks that hold their shape beautifully!
What’s your favorite potato for chicken pot pie? Do you have any special preparation techniques? I’d love to hear your thoughts in the comments!
Step by Step Overview:
Combine chopped carrots, celery, onion, and potato in a large pot, along with rosemary, sage, thyme, butter, salt, and pepper:
I think fresh herbs are always best in home cooking, but you can substitute up to 1 tsp of dried herbs if you don’t have any fresh on hand. You can also swap in Italian seasoning or poultry seasoning.
Let this cook for about 20 minutes over medium heat, until all the vegetables have softened:
Add diced, cooked chicken breast and frozen peas to the pan:
I use boneless skinless chicken breasts cooked via my Crockpot Chicken Breast method for the meat here. It’s so easy, and the chicken is always tender.
You may also use cooked thighs, if you prefer dark meat, or simply shred up a rotisserie chicken from the grocery store. After Thanksgiving, I will even use leftover turkey here.
Next add butter to the pan, and stir it around until the butter melts.
Once the butter has melted completely, add all-purpose flour. This flour/butter combo is what will thicken the creamy sauce later.
Toss the flour around until it’s moistened, and you no longer see any dry spots.
Next, remove the herb stems from the pan. You will see that they’ve pretty much given off all their leaves by this point:
Add chicken broth (or chicken stock) to the pan:
Bring the mixture to a boil, and cook for 2-3 minutes until thickened.
Then add 1/4 cup of cream for a touch of richness. This small amount makes a big difference!
Stir the heavy cream in, then remove the pan from the heat. Now it’s time to put the creamy filling in the pie crust!
How much crust do you need?
You will need one batch of double pie crust for this recipe, or two single crusts. This will ensure that we can cover the bottom and top, and completely enclose the filling into these layers.
Homemade crust is always best since you can make it with butter, and store-bought pie crust made with real butter is hard to find. My Perfect Pie Crust Recipe is a double batch and uses all butter (no shortening) for the fat, but you may use any prepared crust you like.
Roll a single crust out and press it into the pie plate:
I actually like to have the bottom pie crust chilled and waiting for me in the fridge before I add the filling. The colder the dough is going into the oven, the flakier your buttery crust will be.
Next, add all your homemade filling to the crust. It should be the perfect amount to fill a 9″ pie plate:
I used this Emile Henry Pie Plate (affiliate) that is 9″ in diameter and 2.25″ high.
Lay the other crust on top, and crimp as desired. You can use the tines of a fork, but I like to pinch it with my right thumb and pointer finger, and left thumb:
Next brush the top with egg wash. This is just for appearance, but it’s worth the minute it takes to do it. It makes the crust come out so shiny and golden brown.
And finally, cut a few slits into the top of the pie crust, to let the steam escape.
Bake for about an hour, until the crust is deeply golden and flaky. I recommend placing a sheet pan underneath the pan, just to make sure nothing drips out and makes a mess in your oven.
I’ve never had any issues with the crust browning too much, but if it does, simply place a piece of aluminum foil on top toward the end of cooking if it looks too brown.
Once your homemade chicken pot pie has finished baking, it is ready to serve right away. There’s no need to rest the dish. You can cut slices into the crust, but you will likely need a large spoon as well to gather up all the filling that was part of that slice. Fortunately, the filling should be thick enough that the sauce clings pretty well to the chicken and vegetables.
Since this is such a rich recipe, I recommend pairing lighter side dishes here, such as a Wild Rice Salad, Roasted Fennel, or Prosciutto Wrapped Asparagus.
Lasagna, Buffalo Chicken Dip, and Chicken Noodle Soup are some of my other favorite big batch comfort recipes. Enjoy!