Chicken Pot Pie with Mashed Potatoes

Easy Chicken Pot Pie
lightly adapted from the Bisquick box

1 cup chopped chicken
1 tbsp dried onion
salt and pepper
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 package (9 ounces) frozen mixed vegetables, thawed

1/2 cup milk
1 egg
1 cup all-purpose baking mix (like Bisquick)

    •    Heat the oven to 400°F.  Cook the chicken with onion and season with salt and pepper.  Stir the soup, vegetables and chicken in a 9-inch pie plate or 8 x 8 dish.
    •    Stir the milk, egg and baking mix in a small bowl.  Spread the batter over the chicken mixture.
    •    Bake for 30 minutes or until the topping is golden brown.


Traditional Mashed Potatoes

    •    6 medium russet potatoes, peeled and cubed
    •    1/2 cup warm milk
    •    1/4 cup butter
    •    3/4 teaspoon salt
    •    Dash pepper

Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

I like to warm the milk and butter together before putting it in with the potatoes. 

This is a comfort food dinner for me.  And with the lower fat cream of chicken soup it's much healthier than a traditional chicken pot pie.  Of course all that butter in the potatoes doesn't help my waistline, but don't the veggies in the pot pie off-set that somehow?!  And seriously, when was the last time you got your kids, or yourself for that matter, to eat that many vegetables in one meal?

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