Chicken Hotdish

Chicken Hotdish

Just a moment please...

Serves 4.
Prep Time
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A midwest American classic, this Chicken Hotdish is like a chicken pot pie but topped with potato puffs! It bakes up beautifully and reheats well also! Kids love this dish!


1/4 cup butter
1/2 cup diced onions
1/2 cup diced carrot
1/2 cup sweet corn
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken stock
2 cups shredded chicken
1/2 cup peas
Salt and pepper
2 (9 oz.) packages Dr. Praegers Potato Puffs
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  1. Preheat oven to 400 degrees F. In a large skillet, melt butter over medium heat. Add onions, carrots, corn, and garlic, and cook until the veggies soften, maybe 4-5 minutes. Season with salt and pepper.
  2. Stir flour into the veggies to form a paste and cook for a few minutes. Then slowly stir in chicken stock to make a gravy. Fold in peas and shredded chicken and taste. Season with salt and pepper.
  3. Transfer filling to 2 quart baking dish. Top filling with a single layer of Potato Puffs. Cram them in there!
  4. Bake the hotdish at 400 degrees F. for 20 minutes until the potatoes are golden brown and the filling is bubbling.
  5. Serve while warm!