Easy Chicken Pot Pie With Potato Top

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READY IN: 1hr 15mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs chicken breasts, cooked and cubed (or shredded)
  • 2
    (11 ounce) cans cream of chicken soup
  • 1
    refrigerated pie crust
  • 1
    (12 ounce) bag mixed vegetables
  • 2 -3
    large potatoes, cooked and mashed
  • 3
    tablespoons butter (for the potatoes)
  • 14
    cup 2% low-fat milk (for potatoes)
  • salt & pepper
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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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