Easy Chicken Pot Pie With Potato Top

• lbs chicken breasts, cooked and cubed (or shredded)↗1 1⁄2
• (11 ounce) cans cream of chicken soup2
• cup 2% low-fat milk↗1
• refrigerated pie crust↗1
• (12 ounce) bag mixed vegetables1
• large potatoes, cooked and mashed↗2 -3
• tablespoons butter (for the potatoes)↗3
• cup 2% low-fat milk (for potatoes)↗1⁄4
• salt & pepper

Step-by-step instructions

1. 1

   Preheat oven to 375°F.

2. 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. 3

   Mix together chicken, soup, milk, and vegetables.

4. 4

   Pour chicken mixture into casserole.

5. 5

   Mash potatoes with butter and milk, salt and pepper to taste.

6. 6

   Spoon mashed potato topping onto pie, and gently smooth it over evenly.

7. 7

   Bake in a preheated oven for 45-60 minutes.