Easy Chicken Shepherd's Pie

Campbell's Easy Chicken Shepherd's Pie Recipe

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!

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At a glance


15 min.


1 hr. 10 min.



Servings: about 1 3/4 cups each

Cook: 15 min.

Bake: 40 min.

Made With

  • Campbell’s® Healthy Request® Condensed  Cream of Mushroom Soup

    Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
1 1/4 cups water
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
3/4 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon poultry seasoning, crushed
1 tablespoon vegetable oil
1 package (16 ounces) frozen mixed vegetables (carrot, green beans, corn, peas), thawed
1 cup instant mashed potato flakes
1 cup fat free evaporated milk
1/4 cup shredded (2% milk) low fat Cheddar cheese

How to Make It

  • 1

    Heat the oven to 350°F.  Stir the soup and 1/4 cup water in a large bowl.

  • 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.

  • 3

    Add the chicken and vegetables to the soup mixture and stir to coat.  Spoon the chicken mixture into a 2-quart round casserole.

  • 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.

  • 5

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

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