Chicken · 30 min
Chicken Pot Pie with Parmesan Potato Crust
- 30 min
- 2–6 servings
- 510 kcal / serving
A creamy chicken pot pie with a crisp Parmesan potato crust balances tender vegetables and juicy chicken. It's a simple weeknight bake that comes together with pantry staples.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- 1 stickcelery
- ¾ lbchicken breasts, boneless skinless
- 6 fl ozchicken or vegetable broth
- ¼ cupfrozen corn
- ¼ cupfrozen peas
- 1 ozParmesan cheese
- 1 mediumred potato
- ½ mediumyellow onion
- carrots
- red potatoes
- yellow onions
From the pantry: all-purpose flour, black pepper, extra virgin olive oil, rosemary, dried, sage, dried, salt, thyme, dried, Worcestershire sauce
Cookware
baking dish · baking sheet pan · chef's knife · colander · cutting board · grater · mandoline slicer (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · spatula · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 mediumcarrot
- 1 stickcelery
- 1 mediumred potato
- ½ mediumyellow onion
- carrots
- red potatoes
- yellow onions
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- 1 ozParmesan cheese
Frozen
- ¼ cupfrozen corn
- ¼ cupfrozen peas
Pantry & dry goods
- 6 fl ozchicken or vegetable broth
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| chicken or vegetable broth | 6 fl oz | 12 fl oz | 18 fl oz |
| frozen corn | ¼ cup | ½ cup | ¾ cup |
| frozen peas | ¼ cup | ½ cup | ¾ cup |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| red potato | 1 medium | 2 medium | 3 medium |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat the oven to 425°F. Wash the produce and slice the potatoes into very thin rounds, then arrange them on a lightly oiled baking sheet and bake until tender, about 15–20 minutes.
- Dice the carrot, celery, and onion; transfer them to a small bowl.
- Cut the chicken into bite-sized pieces.
- In a medium saucepan, heat oil over medium-high and sauté the vegetables with the dried herbs until they begin to soften.
- Add the chicken to the pan and cook until it’s just done, about 5–7 minutes.
- Stir in the peas and corn, then sprinkle flour over the mixture. Pour in broth and Worcestershire sauce and simmer until the sauce thickens, 2–3 minutes.
- Finely grate the Parmesan cheese.
- Spread the chicken and vegetables in a small baking dish and top evenly with the par-baked potato slices. Sprinkle with the grated Parmesan.
- Bake in the oven for 6 minutes, then switch to high broil for 2–3 minutes until the topping is bubbly and golden. Let stand 1–2 minutes before serving.
- To serve, divide the pot pie into bowls.
Two tips
- Tip: Prep the vegetables and chicken ahead of time and refrigerate for faster assembly.
- Tip: Serve with a simple side salad for extra greens and texture.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 50 g
- Carbs
- 36 g
- Fat
- 18 g
- Fiber
- 5 g
- Sodium
- 210 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.