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Chicken Pot Pie With Cheesy Mashed Potatoes
Easy dinner recipe for Chicken Pot Pie with Cheesy Mashed Potatoes. This casserole is the chicken version of Shepherd's Pie!
Course Dinner
Cuisine American
Prep Time 10 minutes minutes
Cook Time 40 minutes minutes
Total Time 50 minutes minutes
Servings 8 servings
Calories 400kcal
- 12 oz Campbell's® Oven Sauces Chicken Pot Pie flavor
- 4 boneless, skinless chicken breasts
- 2 cups frozen mixed veggies corn, beans, and peas
- 3 cups hot mashed potatoes
- ½ cup shredded cheddar cheese
- ½ cup French fried onions
Preheat the oven to 400˚F.
Cut chicken breasts into small pieces (about 1 inch cubes) and place them in a greased 9×13 inch baking dish.
Top with frozen, mixed veggies.
Pour Campbell’s Oven Sauce over the chicken and veggies. Stir to coat.
Bake, uncovered, for 35 minutes at 400˚F.
Remove the chicken pot pie casserole from the oven and spread three cups of warm mashed potatoes over the top.
Sprinkle with shredded cheddar cheese and French fried onions.
Bake for an additional 15 minutes, or until the chicken is fully cooked and the vegetables are tender.
Serving: 1/8 | Calories: 400kcal | Carbohydrates: 36g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 833mg | Fiber: 5g | Sugar: 6g