Chicken Pot Pie Topped with Mashed Potatoes

This is a delicious and hearty casserole that is perfect for a cold day. It has a creamy chicken and vegetable filling and a mashed potato topping. It is easy to make and can be prepared ahead of time.

Ingredients

• 4 cups of diced, cooked chicken meat
• 5 large carrots
• 5 celery sticks
• 1/2 onion
• 1 potato (you could use more if you wish)
• 2 cans of cream of chicken soup
• 1 to 2 cups of mushrooms cleaned and sliced
• 1/2 cup of frozen peas
• 2 packages of pre-made mashed potatoes
• 1/2 to 3/4 soup can of milk
• 1 tbl butter
• salt and pepper to taste
• 4 fresh sage leaves or dried
• 2 tbl parsley (dried)
• 1/2 tbl thyme

Directions

1. Place your meat into a large bowl, add the mushrooms and peas.
2. Peel and slice your carrots, them microwave them for 4 minutes to get a head start on cooking them, then place into the bowl.
3. Scrub your potato and microwave for 2 minutes, let cool, then dice into cubes and place into your bowl.
4. Clean and slice your celery and dice your onion, then combine them in a non stick pan with a pat of butter and saute for 3-4 minutes, then add to the bowl.
5. Add your soups, milk and spices, stir the entire mixture until well combined.
6. Pour into a casserole dish.
7. Using your pre-made mashed potatoes, layer on the top of the casserole and decorate as you wish.
8. Bake at 350°F for 35 to 40 minutes, till bubbly.
9. Serve with a green salad and you have a fabulous meal!