Potato Crusted Chicken Pot Pie
Ingredients:
1 can halved green beans, drained
1 can sliced carrots, drained
1 rotisserie chicken, white and dark meat pulled off the bone and shredded
1 can cream of chicken soup
1 cup chicken broth
½ teaspoon each salt and pepper
4 large potatoes, peeled and cubed
¼ cup heavy whipping cream
¼ cup melted butter
½ teaspoon salt
Directions:
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Preheat oven to 350 degrees. Lightly spray a 13x9 inch baking dish with nonstick cooking spray.
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In a large bowl combine green beans, carrots and chicken. Set aside.
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In a small bowl, combine soup, broth, salt and pepper; mixing well. Pour soup mixture into the chicken mixture and mix well. Place in prepared baking dish.
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Place potatoes in a large saucepan with enough water to cover. Bring to a boil over high heat. Cook until fork tender. Drain well.
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Place potatoes in a large bowl and mash with potato masher. Then, with a hand mixer, add the cream, butter and salt. Spread carefully and evenly over the chicken mixture.
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Bake for 30 minutes.