Chicken Pot Pie Casserole

For the mashed potatoes

In a large pot, place diced potatoes and cover with enough cold water to submerge the potatoes. Boil over high heat until fork tender, about 20 minutes. Drain and add back to large pot.

To the cooked potatoes, add in butter. Using a hand held mixer, beat potatoes and butter together.

Slowly drizzle in 1/4 cup of milk until mixture is smooth. You can use up to 1/2 cup depending on how you like your potatoes.

Season with salt and pepper, cover with the lid and set aside.

For the chicken pot pie

In a large frying pan over medium high heat, add oil, carrots, corn, peas, mushrooms and onions and cook until tender, about 8-10 minutes. Once cooked through, remove and place in large mixing bowl.

To the cooked vegetables, add in diced chicken and stir.

Next add in soup, sour cream and milk. Stir to combine and season to your liking.

To assemble

Preheat oven to 400.

Place pot pie mixture in large 9 X 13 baking pan.

Using a spatula, spread out prepared mashed potatoes over top of the pot pie mixture until evenly spread. I like to make little peaks with the potatoes so they get nice and crispy.

Bake uncovered for 10-15 minutes or until top is getting golden brown. Serve warm and en