Chicken Shepherd's Pie
Rotisserie chicken, from the deli, shredded
10" pastry pie shell
Low-sodium cream of celery soup
|1 can or frozen package|
Shred rotisserie chicken and place in a pre-baked 10" pie shell, with mixed vegetables and cream of celery soup.
Whip potatoes with milk until smooth and easy to spread.
Place chicken and vegetable mix in the bottom of pie shell; top with potatoes piped from a large pastry bag with a star tip.
Bake at 350° Fahrenheit for 20 minutes or until warm and serve.