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Easy Chicken Pot Pie With Potato Top

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“I wanted a shepherd's pie only I don't eat beef, so I threw this together instead, and it turned out so good.”
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 cup 2% low-fat milk
  • 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

Directions

  1. Preheat oven to 375°F.
  2. 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).
  3. Mix together chicken, soup, milk, and vegetables.
  4. Pour chicken mixture into casserole.
  5. Mash potatoes with butter and milk, salt and pepper to taste.
  6. Spoon mashed potato topping onto pie, and gently smooth it over evenly.
  7. Bake in a preheated oven for 45-60 minutes.

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