Just PRESS potatoes and add CHICKEN! My family begs for this Crispy Pie!

If you love chicken pot pie but don't want to deal with dough, this one's for you. We're pressing boiled potatoes into a springform pan to create a crispy golden crust, then loading it with a savory chicken and mushroom filling, two layers of melted cheese, and baking it until everything comes together. The result is somewhere between a chicken pot pie and a shepherd's pie, but with a potato crust that actually crunches. Crispy buttery shell, gooey cheese barrier, rich filling with chicken thighs, mushrooms, carrots, and green peas. Every layer has a purpose. Serving Tip: Let it rest for 15-30 minutes after baking. The filling is very hot and needs time to set. It slices much cleaner and holds its shape better. Don't skip this step. Scaling: This fills a 9" / 23 cm square springform pan. Want a round one? Same size works. Just adjust the potato layout. Customize it! Swap chicken thighs for breast, turkey, or ground meat. Skip the mushrooms or add bell peppers, corn, or broccoli. Use any good melting cheese you like - Gouda, Monterey Jack, Gruyère all work great. 🔔 Subscribe for new tasty recipes every week:    / @yumcult   👍 Like the video if you found it helpful! Let me know in the comments: what filling would you put inside this crust? And where are you watching from? 🌎👇 🛒 Ingredients: Kitchen Info: Pan: 9" / 23 cm square springform, ~2.5" deep Oven: 410°F / 210°C (crust), 375°F / 190°C (filled), 400°F / 200°C with convection (final crisp) For the Potato Crust: 7-10 medium potatoes / ~3 lbs (1.3-1.5 kg) Clarified butter for greasing (or butter + oil) Garlic Butter Wash: ~2 tbsp melted clarified butter 1/2 tsp garlic powder Pinch of salt & pepper A drizzle of olive oil For the Chicken Filling: ~1.2 lbs / 500-600 g boneless skinless chicken thighs, diced 1 tbsp olive oil 1.5 tbsp soy sauce (dark soy) 1 tsp smoked paprika 1 tsp garlic powder Freshly cracked pepper For the Vegetables: 1 carrot, diced 2 small onions (or 1 large), diced 8-10 oz / 250-300 g mushrooms, diced 3-4 cloves garlic, minced ~1 tbsp butter 1 tsp Italian seasoning (oregano, basil, thyme) 1.5 tbsp flour ~2/3 cup / 150-200 ml hot water (or chicken broth) 2 tbsp Worcestershire sauce 1 tsp Dijon mustard Soy sauce to taste 2 handfuls frozen green peas Oil for cooking For the Cheese Layers: ~1.5 cups / 150 g low-moisture Mozzarella, shredded ~1.5 cups / 150 g sharp Cheddar, shredded ~1 oz / 30 g grated Parmesan (optional) For the Topping (optional): A few mushroom slices, seared Cherry tomatoes, halved Dried oregano 📝 Quick Instructions: Potatoes: Halve lengthwise, keep skins on. Boil in salted water until fork-tender (~15-20 min). Drain, steam dry, cool enough to handle. Chicken: Toss diced thighs with oil, soy sauce, paprika, garlic powder, pepper. Marinate 15-20 min. Sear in a hot skillet until golden on all sides. Transfer to a bowl. Vegetables: Same pan. Cook carrot 2 min, add onion until soft, add mushrooms until dry. Push to edges, add butter and garlic in the center. Add Italian seasoning, stir 30 sec. Mix everything together. Sauce: Return chicken. Sprinkle flour, stir. Add hot water, Worcestershire, Dijon. Simmer until thick. Adjust seasoning. Off heat, stir in frozen peas. Crust: Grease springform generously with clarified butter. Place potato halves cut-side up, press flat with a glass. Build base and sides ~1/2 inch thick. Brush with garlic butter wash. Bake at 410°F / 210°C for 20-25 min until firm and lightly golden. Assemble: Spread half the cheese on the base. Add filling. Top with remaining cheese and Parmesan. Add seared mushroom slices and cherry tomatoes. Sprinkle with oregano. Bake: 375°F / 190°C for 15-20 min. Remove ring. Back in at 400°F / 200°C with convection for 7-10 min for crispy edges. Rest: Let it sit 15-30 min before slicing. Subtitles available in multiple languages (CC). ❤️ Share this with someone who loves comfort food without the fuss! #ChickenPie #PotatoCrust #NoDough #ComfortFood #ChickenPotPie #PotatoPie #EasyDinner #EasyDinnerRecipes #DinnerIdeas #YumCult #SmashedPotatoes