...
Go Back
Close-up of a slice of chicken shepherd's pie showing layers of chicken and mashed potatoes.

Easy Chicken Shepherd's Pie

A comforting and easy-to-make chicken shepherd's pie, perfect for a weeknight dinner. This recipe combines chicken, vegetables, and a creamy mashed potato topping for a hearty and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 can Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
  • 1.25 cups water
  • 1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 0.75 teaspoon ground black pepper
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon poultry seasoning, crushed
  • 1 tablespoon vegetable oil
  • 1 package frozen mixed vegetables, thawed
  • 1 cup instant mashed potato flakes
  • 1 cup fat free evaporated milk
  • 0.25 cup shredded 2% milk Cheddar cheese

Method
 

  1. Heat oven to 350 degrees F. Stir soup and 1/4 cup water in a large bowl.
  2. Season chicken with 1/2 teaspoon pepper, onion powder, and poultry seasoning. Heat oil in skillet over medium-high heat. Add chicken and cook until browned, stirring occasionally.
  3. Add chicken and vegetables to soup mixture and stir to coat. Spoon into a 2-quart casserole.
  4. Microwave remaining water on HIGH for 1-2 minutes. Add potato flakes and stir until absorbed. Stir in milk and remaining pepper. Microwave on HIGH for 2 minutes. Spread over chicken mixture. Sprinkle with cheese.
  5. Bake for 40 minutes or until chicken mixture is hot and bubbling.

Notes

For a richer flavor, use whole milk instead of evaporated milk in the mashed potato topping.