Autumn Essentials: Chicken Cottage Potpie Tart

Andy Anderson !


Strange name for a recipe, but it tastes so yummy.

I worked on this one for several months. It’s got all the ingredients for a casual dinner around the fire on a cool Autumn’s eve, and enough for leftovers.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

20 Min
35 Min




  • 2 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    olive oil, extra virgin
  • 1 large
    chicken breast, boneless, skinless
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste

  • 1/2 c
    diced yellow onion
  • 1/2 c
    diced carrot
  • 1/2 c
    diced celery
  • 1/2 c
    diced mushrooms

  • ·
    a prebaked pastry tart shell, more on that later
  • ·
    potpie gravy, more on that later
  • ·
    mashed potatoes, for topping

How to Make Autumn Essentials: Chicken Cottage Potpie Tart


  2. Chef’s Note: What is it about a potpie that we love so much? Is it the yummy veggies and meat caressed in a velvety sauce? Is it that awesome flaky top? I don’t know what it is, but a potpie is nothing but pure comfort food.
    My first attempt at this dish was to put a potpie filling inside a nice flaky butter pastry crust, but it didn’t work. When you cut the pie into sections, the filling oozed out. It tasted good, but visually it was a big mess on the plate.

    I needed to have a thick filling that would stand up to cutting into sections, and still have that wonderful velvety sauce. My solution was to combine a cottage pie with a potpie, and separate the sauce. I think you’ll like what I’ve come up with.
  3. Chef’s Note: You will need a recipe for a good pastry tart shell, potpie gravy, and mash potatoes. At the end of this recipe, I'll give you some ideas on what will work the best.
  5. Gather your ingredients.
  6. Add the butter, and olive oil to a sauté pan over medium low heat.
  7. Sprinkle some salt and pepper on both sides of the chicken breast. Add to the sauté pan, cover, and allow to slowly cook until the juices in the chicken run clear.
  8. Chef’s Note: Depending on the thickness of the chicken breast, this could take from 5 to 10 minutes.
  9. Remove the chicken from the pan, allow to cool, dice, and reserve.
  10. Chef’s Note: Do not clean out the pan, leave the chicken juices, and remaining butter and oil. You will be using it to sauté the veggies.
  12. Gather your ingredients.
  13. Add the veggies to the same sauté pan that you cooked the chicken, and raise the heat to medium.
  14. Sauté them until they begin to soften, about 4 to 6 minutes.
  15. Mix the reserved chicken with the veggies, and allow to cool.
  16. Place a rack in the middle position, and preheat the oven to 375f ( 190c).
  17. Mix in several tablespoons of your potpie gravy, but just enough to bring the veggies, and chicken together. Recipe suggestion at the end of this recipe.
  18. Add the cooled veggies and chicken to the tart shell.
    Recipe suggestion at the end of this recipe.
  19. Top the dish with some yummy mash potatoes, about a 1.5 cups.
  20. Place into the preheated oven, until warmed through, and the mash potatoes begin to brown, about 30 -35 minutes.
  21. Remove from the oven, and allow to rest for about 5 minutes.
  23. Cut out a slice, and serve with some of the potpie gravy. Enjoy
  24. Keep the faith, and keep cooking.
  26. Here is a recipe for a good pastry tart shell:
    Autumn Essentials: Super Flaky Pie/Tart Crust
  27. Here is a recipe for some yummy potpie gravy:
    French Sauce Supreme

Printable Recipe Card

About Autumn Essentials: Chicken Cottage Potpie Tart

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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