World's Easiest Cheesy Mashed Potato and Chicken Pot Pie


1 rotisserie chicken, shredded with bones and skin removed

1 cup frozen mixed vegetables, thawed
12-18 oz cream of chicken soup (add less or more depending on how creamy you like it)
1/4 tsp finely ground pepper
2 cups mashed potatoes (homemade or premade)
1/2 cup low fat cheddar, shredded
2-9 inch refrigerated pie crusts


Preheat oven to 400 degrees F.

Remove all skin and bones from a rotisserie chicken and shred or chop.

In a large bowl, add chicken, thawed vegetables, cream of chicken soup and pepper. Set aside. 

In a metal pie pan, add one of the two pie crusts. Press dough into pan. 

Pour chicken mixture over prepared dough in pie pan.

Spread cheese over chicken mixture.

 Spread mashed potatoes over cheese.

Unroll the second pie crust and lay it over the top. Pinch edges to seal.

Slide into the oven for 15 minutes, until lightly browned. Reduce heat to 375 and cook another 15 minutes, or until the crust is a deep golden brown.

Let rest 20 minutes before cutting into the pie. Enjoy!