Chicken Pot Pie with Cauliflower Mash

Chicken Pot pie 2 RS CC

Chicken Pot Pie with Cauliflower Mash.

  • Servings: 5
  • Difficulty: Medium
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This recipe was inspired one night by a whole roasted chicken that I had leftover in my fridge. Contemplating what I should do with the cold chicken meat, and taking into account we are currently deep in winter here in Australia, I thought that a Chicken Pot Pie would be a perfect dish. This recipe was a standout for us, even the kids loved it. Chicken and vegetables cooked in a creamy mustard sauce and topped with delicious mashed cauliflower. You can serve this as a large pie or in smaller individual ramekins or pie dishes. This meal is a great way to use up leftover roasted chicken meat and it’s perfect for a cold winters night. These pies are best eaten straight away but will keep for leftovers the next day. Apologies for the retro style photo, the lighting in my kitchen is best during the day and these delicious pies literally went straight to the table for dinner. They were so delicious I just had to share the recipe. If you want more colour to the of the pie, sprinkle with cheese or bake a little longer till the mash browns. Yum!!!  

A few tips with this recipe. When handling cold roasted chicken meat, please keep in mind to keep the meat either cold <5C or above 60C to ensure that food poisoning bacteria cannot grow. For more information on this, please see the Food Poisoning and Safe Food Handling Page.  Also, when making the Cauliflower Mash, please keep in mind that the trick is to reduce the amount of water you add at the beginning of the cooking and keep it to a minimum. The water naturally found in the cauliflower will also come out during cooking and you want the mash to be thick and creamy, not thin and watery. Keep an eye on your water levels while cooking and you will be fine.  



Chicken & Vegetable Mix

  • 1 1/2 tbsp oil
  • 1 diced white onion
  • 2 carrots small dice
  • 2 celery sticks small diced
  • 2 small zucchini’s small diced
  • 2 tsp garlic minced
  • 1 whole roasted chicken, meat removed and diced into 1 inch pieces
  • 2 heaped tbsp chicken stock powder
  • 3/4 cup cream
  • 2 heaped tsp Dijon mustard

Cauliflower Mash

  • 50g butter
  • 1/2 small cauliflower washed and cut into florets
  • 1/2 cup water
  • 1 tsp salt
  • 1 tbsp cream


  1. For the Chicken & Vegetable Mix, heat a medium saucepan over high heat and add 1tbsp of oil. Add onions and cook until translucent. Add the remaining diced vegetables and minced garlic. Cook until the vegetables are sweating. 
  2. At the same time, heat a small frying pan over high heat and add 1/2 tbsp of oil and the chicken meat. Fry on medium heat until the pieces are heated through. 
  3. For the cauliflower mash, add the butter to a small saucepan over high heat with the cauliflower florets. Fry until coloured stirring a few times. Add the water and cover with a lid, turn down the heat a little and simmer until soft (about 8-10 minutes). The water will reduce during cooking so keep a close check on the water level. You only want about 1cm of water at the base of the pan when it’s finished cooking. You can always add more water later when your blending if you need to thin the mash out. If the pan becomes dry the cauliflower will burn. Use a knife to test if the cauliflower is tender and once cooked remove the saucepan from the heat. Add the remaining ingredients to the saucepan and use a stick blender with a metal or heat resistant blade to blend the cauliflower until its smooth and creamy. Make sure all the lumps have been removed. Keep the mash to the side. 
  4. Heat an oven to 200C. 
  5. To finished the Chicken and Vegetable mix, add the heated chicken to the vegetable mixture and gently stir through. Add the cream, chicken stock and Dijon mustard and the mixture to the boil. Simmer gently for 5 minutes and then turn off the heat. 
  6. Spoon the chicken and vegetable mixture into individual pie dishes or into a large pie dish. Smooth over the cauliflower mash, sprinkle with cheese if you wish and bake for about 10-15 minutes till the top is browned. Serve piping hot from the oven. 


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