3 cooked chicken breasts, shredded
2 cups frozen whole kernel corn
2 cups frozen peas
2 cups leftover mashed potatoes, or, make and use instant potatoes
2 medium potatoes, cut in to chunks
1 large carrot, chopped
1 jar of chicken gravy or 2 cups of house made
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper


Do a saute of the potatoes and carrots in olive oil, in a large skillet over low heat until tender.

Cool and set aside for later.

Place all the ingredients, except the mashed potatoes in a large bowl and mix well.

Spray a 9×13 pan in olive oil and add chicken mixture. Top with mashed potatoes and bake at 350 for 30 minutes or until the potatoes are lightly browned.

Serves 6

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