EASY CHICKEN SHEPHERD’S PIE
Nutrition Facts
Serving Size
1 PIECE (ABOUT 1-3/4 CUP)
Amount Per Serving
Calories 487
% Daily Value
Total Fat 8.2g
13%
Saturated Fat 2.4g
12%
Cholesterol 117mg
39%
Sodium 549mg
23%
Total Carbohydrate 46.3g
15%
Dietary Fiber 6g
24%
Protein 53.9g
108%
Vitamin A 45%
Vitamin C 31%
Calcium 32%
Iron 10%

easy chicken shepherd’s pie

A delicious twist on pot pie - chicken, veggies, Campbells® Condensed Cream of Mushroom Soup and instant mashed potato flakes transform into a mouth-watering dish that’s irresistible!

  • Total time: 60 minutes
  • Servings: 48
Ingredient Weight Measure
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 125.000 oz. 2.5 can
water 3 cup
boneless, skinless chicken breast , yield from 1 pound raw, cut into 1-inch pieces 18
black pepper 3 tbsp.
onion powder 2 tbsp.
poultry seasoning 2 tbsp.
mixed vegetables (carrots, green beans, corn, peas) 12.000 lb. 29 cup
water 3 qt.
instant mashed potato flakes , dry, unprepared 106.000 oz. 15 cup
fat free evaporated milk 15 cup
black pepper 1 tsp.
reduced fat Cheddar cheese , shredded 12.000 oz. 3 cup
1. Preheat oven to 350°F.

2. Stir Campbells® Condensed Cream of Mushroom Soup and first measure of water together in a large bowl.
3. Season chicken with first measure of black pepper, onion powder, and poultry seasoning.

4. Heat oil in a skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally.
5.Add cooked chicken and vegetables to the soup mixture and stir to coat. Transfer the chicken mixture into 2-1/2 steam table pans.
6. Heat second measure of water in a stock pot. Add potato flakes and stir until water is absorbed. Stir in milk and second measure of black pepper.
7. Spread potato mixture over chicken mixture in steam table pans. Sprinkle evenly with cheese.

8. Bake for 40 minutes, or until chicken mixture is hot and bubbling.

CCP: Heat to 165 °F for at least 15 seconds.
CCP: Hold for hot service at 140 °F.

9. To serve: Cut each pan 6 x 4 (24 pieces/pan).  Using spatula, portion 1-square onto plate.  Serve immediately.

A delicious twist on pot pie - chicken, veggies, Campbells® Condensed Cream of Mushroom Soup and instant mashed potato flakes transform into a mouth-watering dish that’s irresistible!

  • Total time: 60 minutes
  • Servings: 48
Ingredient Weight Measure
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 125.000 oz. 2.5 can
water 3 cup
boneless, skinless chicken breast , yield from 1 pound raw, cut into 1-inch pieces 18
black pepper 3 tbsp.
onion powder 2 tbsp.
poultry seasoning 2 tbsp.
mixed vegetables (carrots, green beans, corn, peas) 12.000 lb. 29 cup
water 3 qt.
instant mashed potato flakes , dry, unprepared 106.000 oz. 15 cup
fat free evaporated milk 15 cup
black pepper 1 tsp.
reduced fat Cheddar cheese , shredded 12.000 oz. 3 cup
1. Preheat oven to 350°F.

2. Stir Campbells® Condensed Cream of Mushroom Soup and first measure of water together in a large bowl.
3. Season chicken with first measure of black pepper, onion powder, and poultry seasoning.

4. Heat oil in a skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally.
5.Add cooked chicken and vegetables to the soup mixture and stir to coat. Transfer the chicken mixture into 2-1/2 steam table pans.
6. Heat second measure of water in a stock pot. Add potato flakes and stir until water is absorbed. Stir in milk and second measure of black pepper.
7. Spread potato mixture over chicken mixture in steam table pans. Sprinkle evenly with cheese.

8. Bake for 40 minutes, or until chicken mixture is hot and bubbling.

CCP: Heat to 165 °F for at least 15 seconds.
CCP: Hold for hot service at 140 °F.

9. To serve: Cut each pan 6 x 4 (24 pieces/pan).  Using spatula, portion 1-square onto plate.  Serve immediately.

Made with:

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