Chicken Pot Pie with Mashed Potato Twist

This dish takes the classic chicken pot pie and gives it a delicious makeover by swapping out the usual pie crust for a layer of creamy mashed potatoes. It starts with tender pieces of chicken, sautéed with onions, carrots, celery, and garlic. A rich, creamy sauce is made with chicken stock, heavy cream, thyme, and a hint of garlic, thickened with a bit of flour. Add in some frozen peas for a pop of colour and sweetness. The mixture is topped with smooth, buttery mashed potatoes, and you can even sprinkle some cheddar cheese on top for extra flavour. Baked until golden and bubbling, this dish is the ultimate comfort food, perfect for a cosy dinner!

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
- 500g chicken breast or thighs (diced)
- 1 large onion (diced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 2 cloves garlic (minced)
- 1 cup frozen peas
- 2 tbsp plain flour
- 500ml chicken stock
- 1/2 cup heavy cream
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1 bay leaf
- 1 teaspoon of English mustard
- Salt and pepper (to taste)
- 2 tbsp vegetable oil or butter
- 4 cups mashed potatoes (prepared)
- 2 tbsp butter (for the mashed potatoes)
- 1/2 cup milk (for the mashed potatoes)
- 1/2 cup grated cheddar cheese (optional for topping)

Oven 190°C (380°F) for about 25-30 minutes
Airfryer 180°C (360°F) for about 20-25 minutes.
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