Nana's Own

Chicken and Mashed Potato Pot Pie with Premium Mashed Potatoes

Flaky golden-brown pie crust filled with rich, creamy mashed potatoes, tender chunks of chicken, and mixed vegetables.

Ingredients

• 1 package (5.5oz) Nana’s Own Mashed Potatoes
• 1 tsp. Garlic powder
• ¼ tsp. Black pepper, ground
• 3 cups Boiling water
• ½ tbsp. Vegetable oil
• ½ cup Onions, diced
• 2 cups Vegetables, mixed, frozen
• 1-½ cups Cooked chicken, diced or pulled
• 1-½ cups Chicken gravy
• 2 tbsp. Parsley, chopped
• 1 package (14.1oz) Refrigerated pie crust, cut into 4 inch rounds

Preparation Instructions

• Heat oven to 350° F.
• Combine pouch of potatoes, garlic powder and pepper in a medium bowl.
• Pour boiling water into potatoes; stir until fully moistened, about 10 seconds; set aside.
• Heat oil in 10-inch skillet over medium heat; add onions and cook, stirring frequently, until tender and light brown, about 5 minutes. Stir onions into prepared potatoes.
• Spoon ½ cup potato mixture into six, 8-oz. individual oven-proof baking dishes and spread evenly.
• Stir vegetables, chicken, gravy, and parsley in a small bowl; spread over potatoes.
• Place pie crusts on top of baking dishes; trim edges. Prick the pastry with a fork several times.

• Bake until crust is golden and pot pie is heated through, about 30 minutes. Remove from oven; let rest 10 minutes.

• Variation: To serve in a large casserole: Spread potatoes into an 8x8x2 square oven-proof baking dish. Top potatoes with vegetable mixture. Cover with one 9-inch round of pastry, cutting to fit. Prick with a fork several times and bake until crust is golden and pot pie is heated through, about 45 minutes.