Here’s a delicious twist on pot pie your family is sure to love! Chicken, veggies, cream of mushroom soup and instant mashed potato flakes transform into a mouth-watering dish that’s irresistible!
Step 1
Heat the oven to 350°F. Stir the soup and 1/4 cup water in a large bowl.
Step 2
Season the chicken with 1/2 teaspoon black pepper, the onion powder and poultry seasoning. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
Step 3
Add the chicken and vegetables to the soup mixture and stir to coat. Spoon the chicken mixture into a 2-quart round casserole.
Step 4
Microwave the remaining water in a microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add the potato flakes and stir until the water is absorbed. Stir in the milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until the mixture is hot. Spread the potato mixture over the chicken mixture. Sprinkle with the cheese.
Step 5
Bake for 40 minutes or until the chicken mixture is hot and bubbling.
