Chicken & Potato Pot Pie

Ingredients:

  • 1 rotisserie chicken, deboned and shredded
  • 1/2 onion, chopped
  • 2 celery ribs, chopped
  • 1/2 cup carrots, peeled and sliced thin
  • 1 container refrigerated mashed potatoes
  • 2 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/4 cup corn starch
  • 1/4 cup shredded cheddar cheese
  • Salt and pepper

Directions:

  1. In a sauté pan, drizzle a little olive oil and sauté the onions, carrots and celery till onions are translucent.
  2. In a small bowl whisk, about 1/4 cup stock with the corn starch till smooth and dissolved.
  3. Pour the remaining chicken stock into the pan.
  4. Stir in the chopped chicken and chopped corn starch mixture.
  5. Bring the liquid to a fast simmer and stir till thickened.
  6. Transfer the mixture to a casserole pan. Or into oven safe soup bowls for individual pies.
  7. Spread the mashed potatoes over the top and sprinkle with cheese.
  8. Bake at 350 for 30 minutes until bubbly.
  9. Serve with your favorite salad!