Chicken and Potato Pie

Name: Chicken and Potato Pie
Prep time: 20 min
Cook time: 115 min
Total time: 135 min
Yield: 6
Ingredients: Potatoes 1.3 lbs; Chicken (bone-in and skinless) 2.2 lbs; Water 4 ¼ cups; Bay leaves 2 leaves; Parmigiano Reggiano PDO cheese to grate 1.75 oz; Eggs 1; Smoked scamorza cheese 3.5 oz; Rosemary to taste; Lemon peel 1; Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste

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349

Calories per serving

Gluten Free

Energy Kcal 349
Carbohydrates g 15.9
of which sugars g 1.9
Protein g 35.7
Fats g 15.8
of which saturated fat g 6.55
Fiber g 1.8
Cholesterol mg 158
Sodium mg 405

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 55 min
Serving: 6
Cost: Average

PRESENTATION

Chicken and potato pie from Southern Italy is a comfort food favorite that just brings everyone together. Down south, they call it a 'pasticcio.' And it’s got this creamy potato purée and a golden crust that forms while baking. Really good stuff. It's a hearty mix of chicken, sausage, pancetta, and seasonal vegetables nestled under a soft potato base. The whole dish has this tender feel—like a blend of classic chicken pot pie and rich Southern Italian casseroles you find at family gatherings. People really, really love how the potato purée stays moist and rich, soaking up all the flavors from the meats and veggies. And the potato crust? It becomes a little crispy at the edges—just where you want to dig in for that first bite.

This is not just an easy chicken pie recipe; it brings in those Italian family dinner vibes. I mean, everyone grabs a big spoonful, making it perfect for a cold night or whenever you need something cozy. Unlike many traditional American recipes, this one keeps it rustic—no fancy pastry, just real potatoes and genuine flavor. The mashed potato topping holds everything together, giving you that soft, warm mouthful each time. Southern Italian homes often add seasonal vegetables, so it changes throughout the year but always keeps its hearty soul. Pretty simple.

When gathering friends or family, a homemade chicken pot pie like this is one of those hearty meals that people come back to for seconds. The mix of golden crust, tender chicken, and savory sausage shows why these comfort food recipes remain popular across generations. It's the kind of dish you bring out and watch disappear, piece by piece, until the baking dish is wiped clean. For sure. Whether it's a special occasion or just a regular dinner, this pie shows the spirit of Southern Italy's comforting and shared meals—making every bite a warm, flavorful experience. The simple yet delicious combination of ingredients showcases why such dishes have stood the test of time, loved by everyone who tries them.

How to prepare Chicken and Potato Pie

To make the potato pie, boil the potatoes 1 for about 35-40 minutes or until they are soft. Meanwhile, place the chicken in a saucepan with the bay leaf 2 and salt 3

and a quart of water 4, cook for 30 minutes. Once the chicken is ready 5 let it cool and then use your hands to debone and shred the meat 6.

Place the chicken in a bowl and season with chopped rosemary 7, salt, pepper, and grated lemon zest 8. Set aside, then take the cooked and still warm potatoes and pass them through a potato ricer, collecting the puree in a bowl 9.

Season the puree with Parmesan 10, salt, pepper, then add the egg 11 and mix everything well 12.

Oil the bottom of a baking dish measuring about 12x8 inches and line it with about four heaping tablespoons of mashed potatoes 13, pressing the bottom well to make it even 14. Add the seasoned chicken 15

Slice the scamorza cheese thinly 16 and distribute a layer over the chicken 17. Transfer the remaining potato puree into a piping bag 18

and distribute it evenly 19, smoothing the surface with a spatula 20. Finally, season with a drizzle of oil 21;

a bit of pepper 22 and a few sprigs of rosemary 23. Bake in a preheated static oven at 392°F for 25 minutes, then switch to grill mode for another 8 minutes. Once cooked, remove your chicken and potato pie from the oven, let it cool slightly, and then serve at the table 24.