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.
Yield: 6 servings
Preheat oven to 350 degrees F
Place shredded rotisserie chicken, mixed vegetables and cream of celery soup in a large bowl and stir to combine.
In a separate bowl, whip potatoes with milk until smooth and easy to spread.
Place chicken and vegetable mixture in the bottom of the prebaked pie shell.
Top with potatoes piped from a large pastry bag with a star tip*.
Bake for 20 minutes or until warm and serve.
*If a pastry bag is not available, put mashed potatoes in a ziplock bag and seal. Snip the corner from one end of the bag and pipe over chicken and vegetable mixture.
Please note that some ingredients and brands may not be available in every store.