Shredded Chicken Pie

A tasty chicken pie topped with crispy shredded potato and made with Campbell's broth, Dijon mustard, bacon & veggies.

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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Ingredients

  • 4 slices bacon, chopped
  • 1 cup (250 mL) onions, finely chopped
  • 1 cup (250 mL) carrots, finely chopped
  • 1 cup (250 mL) celery, finely chopped
  • 3 cloves garlic, chopped
  • 1 lb (454 g) boneless, skinless chicken thigh
  • 1 tsp (5 mL) fresh thyme leaves, chopped
  • 1 tsp (5 mL) fresh oregano leaves, chopped
  • 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 3 each medium potatoes, shredded (454g)
  • 2 eggs
  • 1 tbsp (15 mL) whole grain Dijon-style mustard
  • Salt and pepper to taste

Directions

  1. Pre-heat oven to 375°F (190°C)
  2. Pre-heat a saucepan over medium heat,add the chopped bacon and sauté until the bacon is crisp. Add the chicken and sauté until the chicken is browned.
  3. Add the onions,carrots,celery and garlic and continue to sauté for3 minutes. Add 1 tbsp of thyme and oregano and continue to sauté for another 2 minutes.
  4. Add broth and simmer,covered,for 15 minutes until the chicken is cooked,and most of the broth has evaporated. Using two forks shred the chicken.
  5. In a large mixing bowl,mix the shredded potatoes,eggs,mustard and remaining 1 tbsp thyme. Season.
  6. Pour the chicken mixture into a lightly greased 8” x 8” baking dish,evenly covering the bottom. Pour the potato mixture evenly over the chicken to cover.
  7. Bake for 40 minutes at 375°F (190°C) or until the potatoes are cooked and turn golden brown. Garnish with your favourite herb.

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  • Peggy .

    February 15, 2015

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  • beth m.

    January 31, 2015

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 300
Fat 13 g
Sodium 720 mg
Carbohydrate 21 g
Dietary Fibre 3 g
Protein 24 g
Calcium 6 %DV
  • Two servings of vegetables
  • Source of calcium
  • Source of fibre

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