Quality Potatoes from the Keenan Family Farm to Your Table

Potatoes : Recipes

Chicken Pot Pie with PEI Potato Topping

Nutritional Information

Nutrient Analysis Per Serving

Calories552 kcal
Protein41.5 g
Fat18.7 g
Carbohydrates55.2 g
Total Dietary Fiber5.6 g (high source)
Sodium784 mg
Potassium1015 mg
Iron2.3 mg (good source)
Calcium345 mg (excellent source)
Cholesterol123 mg
Vitamin A1046 RE (excellent source)

Preparation time: 30 minutes. Cooking time: 10 minutes
Makes 6 servings.


6medium PEI potatoes6
1/2 cuphot milk125ml
1 cupcheddar cheese, grated250ml
1/2 cupyogurt, low-fat, plain125ml
1 tspsalt, divided5ml
1/2 tsppepper, divided2ml
1 tbspbutter or margarine15ml
2onions, chopped 2
2celery stalks, sliced thinly2
1garlic clove, minced1
1/4 cupflour50ml
2 cupslow fat milk500ml
1 tspbasil5ml
1 tsplemon juice5ml
2 cupscooked, cubed chicken or turkey500ml
1 cupsliced cooked carrot250ml
1 cupfresh or frozen peas250ml
1 cupcorn, frozen or canned250ml

Try it with these Keenan Potato Products!


Peel potatoes and cut into 2 inch (5 cm) pieces. Cover and cook in boiling lightly salted water (3/4 inch or 2 cm depth) for 15-20 minutes until fork-tender. Drain, mash potatoes, stir in hot milk, grated cheese, yogurt, and half the salt and pepper.

In oven proof skillet, melt butter over medium heat. Cook onion, celery and garlic 6 minutes. Sprinkle with flour and stir. Gradually add milk, stirring constantly. Cook several minutes until thickened. Stir in remaining salt and pepper, basil, lemon juice, chicken, carrots, peas and corn. Reduce heat and simmer for 5 minutes or until heated through, stirring occasionally. Spread potatoes on top and bake at 400 ºF (200° C) for 10 minutes.

This potato recipe is brought to you courtesy of: PEI Potato Board