Chicken Shepherd's Pie

This classic Shepherd's Pie has a tasty chicken twist. This recipe is always a family favorite and can be ready in no time with help from the deli.



Rotisserie chicken, from the deli, shredded


10" pastry pie shell

4 cups

Mashed potatoes

1 can

Low-sodium cream of celery soup

1 cup


1 can or frozen package

Mixed vegetables


  1. Shred rotisserie chicken and place in a pre-baked 10" pie shell, with mixed vegetables and cream of celery soup.

  2. Whip potatoes with milk until smooth and easy to spread.

  3. Place chicken and vegetable mix in the bottom of pie shell; top with potatoes piped from a large pastry bag with a star tip.

  4. Bake at 350° Fahrenheit for 20 minutes or until warm and serve.