Shredded Chicken Pie
- Pre-heat oven to 375°F (190°C)
- 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.
- 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.
- 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.
- In a large mixing bowl,mix the shredded potatoes,eggs,mustard and remaining 1 tbsp thyme. Season.
- 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.
- 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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