Potato Pie With Chicken And Mushrooms

Now I don’t know about you, but this was my first time making a potato pie, and I have to say I quite like the idea. Instead of using dough for your pie crust, you just use mashed potatoes. This potato pie with chicken and mushrooms is a surprisingly easy recipe even though there are a few components. In fact, I think this makes an amazing addition to a Thanksgiving table. I think next time I make this, I’m going to use the same filling as I used for my Pork and Chanterelle Stuffed Zucchini!

To keep the shape, I used a spring form cake pan, which made it very easy to mold the mashed potatoes into shape, as well as remove once done cooking. You can probably fill this potato pie with anything, but I’ve chosen chicken and mushrooms, as that’s always a great combination.


  • 2 Chicken Breasts; cut into small chunks.
  • 500 grams Potatoes.
  • 4 strips Bacon; chopped
  • 250 grams Mushrooms; sliced. I used white button mushrooms since they are a good size and easy to work with, but you can use whatever ones you want.
  • 200 grams Cheddar Cheese; shredded.
  • 1 Egg
  • 3 tbsp Olive Oil
  • 1 Onion; yellow, chopped.
  • 2 tsp Garlic Powder
  • 50 grams Butter
  • 1 tsp Pepper; black, cracked.
  • Salt; to taste


Start by bringing a pot of lightly salted water to a boil. Drop in the potatoes and let them boil for about 20 minutes, or until easily mashable.

While you are boiling the potatoes, you can prep the chicken and mushrooms and bacon and onion. You don’t need to prep everything before starting with this recipe, as you’ll need to chill the mashed potatoes for about a half hour anyways.

In a skillet on medium, add the chopped bacon. When it starts to render add the onion and cook until translucent. Then add the chicken, season with salt, pepper, and garlic powder, and cook until everything is properly done.

browning the chicken and onion and bacon

Remove the chicken and stuff from the skillet, and add the olive oil. When it starts to heat up, add all the sliced mushrooms and saute them for about 7 minutes, or until done. While you are doing this, the potatoes should be about finished, so you can drain them and start to mash them up. Mash well, add the egg, and taste for salt and pepper. Mix everything together then place in the fridge for about 20-30 minutes.

Finish up the mushrooms then take off the heat. Set aside. Begin preparing your spring form pan by putting a round of parchment paper on the bottom. You have some downtime now while the potatoes are chilling, so you can clean up the kitchen if you like.

When the potatoes are between room temperature and cold, remove them from the fridge. Press them into the cake pan like you would do with a pie dough. Start in the middle and press up to the sides to build the walls. Spoon in the chicken, bacon, onion mixture and even it out, then top with the mushrooms. Cover with foil and place into an oven at 180 Celsius for 20 minutes.

Remove the potato pie, and take off the foil. Sprinkle the cheddar cheese on top of the entire thing quite liberally. Place back in the oven for another 10 minutes or until the cheddar is well melted over the entire potato pie. Remove from the oven, pop off the spring form pan, and serve like you would a deep dish pizza or slice of cake.


If you really want to brown the mashed potatoes for the potato pie even more, you can remove the spring form pan after the first run in the oven, and let it cook along with the cheese. This will give you and even more charred edge than what is in my picture above.

You can also get creative with the fillings. Chicken and mushroom is pretty standard stuff, but I know there are tons of things that would be good in here. Beef stew, coq au vin, turkey meatballs in gravy, chili, bulgogi, etc. Get fun and creative with this recipe, and let me know what you’ve created in the comments!

As you can see in the pictures, I garnished the potato pie with some sliced Padron Peppers, however that was just some creative license. If you like the peppers though, you can check out my Perfect Padron Peppers recipe!

potato pie with chicken and mushroom

Potato Pie With Chicken And Mushrooms

This tasty rustic pie uses a mashed potato crust and is filled with delicious chicken and mushrooms.
3.67 from 3 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American, English
Servings 6 people


  • 2 Chicken Breasts cut into small chunks.
  • 500 grams Potatoes
  • 4 strips Bacon chopped
  • 250 grams Mushrooms sliced. I used white button mushrooms since they are a good size and easy to work with but you can use whatever ones you want.
  • 200 grams Cheddar Cheese shredded.
  • 1 Egg
  • 3 tbsp Olive Oil
  • 1 Yellow Onion chopped.
  • 2 tsp Garlic Powder
  • 50 grams Butter
  • 1 tsp Black Pepper cracked.
  • Salt to taste


  • Boil the potatoes in water and mash them with butter, garlic powder, pepper, and salt. Basically how you would make a simple mashed potatoes (without cream or milk). Place in the fridge to chill.
  • Add some olive oil to a pan and quickly saute the chicken pieces, then remove and set aside. Fry the bacon pieces and place the onions in the pan to cook in the bacon fat. You can add extra olive oil here if you need it. Remove and set aside. Add the mushrooms to the pan and allow them to cook down.
  • When your mashed potatoes are room temp to chilled, take them out of the fridge and mix together with the egg.
  • Get a springform cake pan and press the potatoes along the bottom and sides as if you were making a pie. You can use a cup to get an even thickness.
  • Place the chicken pieces on the bottom followed by the bacon and onion mix. Top with a layer of mushrooms and place in the oven covered with foil to cook at 180 C for 20 minutes. Remove the foil, sprinkle over the shredded cheese, and place back in the oven for another 10 minutes or until the cheese is all melty.
Keyword Potato Pie

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