Leftover mashed potatoes work great here! Use approximately two cups mashed potatoes for the recipe.

15 mins
45 mins


  • Large pot
  • Medium saucepan
  • Whisk
  • 9" pie plate



  • 1.5 lbs Little Potatoes
  • 1/4 cup butter
  • 1/2 cup milk


  • 3 Tbsp butter
  • 1 onion, diced
  • 2 Tbsp all-purpose flour (or your favorite gluten-free blend)
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • (To taste) salt and pepper
  • 1 clove garlic, minced
  • 1 cup milk
  • 1/4 cup chicken broth
  • 1/4 cup heavy whipping cream
  • 1/2 Tbsp coarse whole grain mustard
  • 2 lbs cooked chicken breasts, cubed


  • Step 1

    Place potatoes into a large pot of salted water. Bring to a boil and cook until tender, about 10 to 15 minutes. Drain and set aside.

  • Step 2

    Return saucepan to the stove over medium heat. Melt butter and stir in milk. When bubbling, add potatoes and mash until desired consistency is reached.

  • Make the Filling:

    Add butter to a medium-sized saucepan over medium heat. When bubbling, stir in onion. Cook for a few minutes.

  • Step 4

    Whisk in flour and cook for about five minutes, or until roux is noticeably darker in colour.

  • Step 5

    Stir in oregano, thyme, paprika, salt and pepper, and garlic. Whisk until combined.

  • Step 6

    Add in milk, broth, cream, and mustard. Continue to whisk over medium-heat until thickened, about five minutes. Remove filling from heat.

  • Step 7

    Grease a nine-inch round pie dish. Add mashed potatoes, pushing down and up the sides until you have a nice, even layer.

  • Step 8

    Place into 400 °F preheated oven and bake for 10 minutes. Remove, add chicken, followed by sauce. Spread evenly and return to oven. Bake for 20 minutes, or until heated through.

  • Step 9

    Allow to cool (a lot) before serving!