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Leftover Mashed Potato Fried Chicken Pot Pies

Leftover Mashed Potato Fried Chicken Pot Pies

By Nicole Presley

If I am aiming to make my fiance happy, I always know I need to include a little fried chicken in the equation. Yesterday, I was pressed for time, had a dinner date with a group of my girlfriends, and didn’t want to leave the house without feeding my boys. When I say my boys… I mean my old man and my 4-year-old. I thought, “What can I make that will please both their palates AND make them feel special before running out of the house?” I looked in the fridge and saw a plate of leftover fried chicken sitting there next to a small bowl of leftover mashed potatoes from two nights before. I was tempted to have them reheat that and rush out to meet my friends, but then I realized it wouldn’t take me that long to quickly repurpose those leftovers into fabulous pot pies! I quickly whipped up eight of them and the boys were happy. Enjoy!

Mashed Potato Fried Chicken Pot Pies


  • 2 cups leftover mashed potatoes (cold)
  • 3 cups fried chicken (cut into little pieces – skin included, discard bones), about 6 to 7 pieces
  • 1 small can of corn (drained)
  • 4 tablespoons butter + a little extra to grease the ramekins
  • 1 onion (diced)
  • 3 cups mushrooms (chopped small)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Lawry’s seasoning salt
  • 4 cups chicken broth
  • 2 tablespoons corn starch
  • 2 tablespoons cold water
  • 1 box of pie crust (2 crusts per box – I used Pillsbury)
  • 1 egg
  • 1 tablespoon water


  1. Preheat oven to 400 degrees fahrenheit.
  2. Place 8 ramekins on a cookie sheet. Grease each ramekin with a small dab of butter.
  3. Equally divide the mashed potatoes among the 8 ramekins.
  4. With the back of a spoon smooth out the potatoes to line the bottom of each ramekin.
  5. Equally divide the cut fried chicken among the 8 ramekins.
  6. Equally divide the corn among the 8 ramekins. Set to the side
  7. Make the gravy: In a medium pot over a medium flame melt the butter.
  8. Once butter is melted add in onion and saute for about 5 minutes.
  9. Add in mushrooms. Mix in to combine. Allow to saute with onions for an additional 5 minutes. Mixing every so often.
  10. Add in garlic, basil and Lawry’s. Mix to combine and continue to cook for another 3 minutes.
  11. Add in chicken broth and bring to a boil.
  12. In a small bowl mix corn starch and 2 tablespoons of cold water together. Mix until corn starch dissolves.
  13. Pour corn starch mixture into boiling chicken broth/mushroom mixture. Mix to combine. Remove from flame and allow to sit for 5 minutes.
  14. Unroll both pie crusts and cut into 4 parts each, for a total of 8 parts. With a fork, poke holes on the tops of each crust piece.
  15. Pour 2/3 cup of gravy into each ramekin, then top each ramekin with a crust piece. Pinch them at the edge to create a closure on each ramekin.
  16. In a small bowl whip egg and 1 tablespoon water together to make an egg wash. Then brush the tops of each pie with egg wash.
  17. Place in the oven for 30 minutes or until golden brown.
  18. Let cool for 5 minutes before eating.
  19. Enjoy!