Potato Crusted Chicken Pot Pie

By dizzybetts

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
• 1/2 teaspoon each salt and pepper
• 4 large potatoes, peeled and cubed
• 1/4 cup heavy whipping cream
• 1/4 cup melted butter
• 1/2 teaspoon salt

Details

Servings 1
Adapted from jandjfoods.com

Preparation

Step 1

Directions:

Preheat oven to 350 degrees. Lightly spray a 13x9 inch baking dish with nonstick cooking spray.

In a large bowl combine green beans, carrots and chicken. Set aside.

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.

Place potatoes in a large saucepan with enough water to cover. Bring to a boil over high heat. Cook until fork tender. Drain well.

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.

Bake for 30 minutes.