Easy Chicken Pot Pie With Potato Top
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 680.38 g chicken breasts, cooked and cubed (or shredded)
- 2 (623.68 g) can cream of chicken soup
- 236.59 ml 2% low-fat milk
- 1 refrigerated pie crust
- 340.19 g bag mixed vegetables
- 2-3 large potatoes, cooked and mashed
- 44.37 ml butter (for the potatoes)
- 59.14 ml 2% low-fat milk (for potatoes)
- salt & pepper
directions
- Preheat oven to 375°F.
- Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
- Mix together chicken, soup, milk, and vegetables.
- Pour chicken mixture into casserole.
- Mash potatoes with butter and milk, salt and pepper to taste.
- Spoon mashed potato topping onto pie, and gently smooth it over evenly.
- Bake in a preheated oven for 45-60 minutes.
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