Prep time
20 MIN
Total time
1 H 20 MIN
A tasty chicken pie topped with crispy shredded potato and made with Campbell's broth, Dijon mustard, bacon & veggies.



  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.

Recipe Made With

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

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  • 4 Stars

    Rating by Peggy

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    Peggy . | February 15, 2015

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  • 2 Stars

    Rating by beth

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    beth m. | January 31, 2015

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