Easy Chicken Pot Pie With Potato Top

"I wanted a shepherd's pie only I don't eat beef, so I threw this together instead, and it turned out so good."
 
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Ready In:
1hr 15mins
Ingredients:
9
Yields:
1 pie
Serves:
8
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ingredients

  • 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
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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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