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Prep/Cooking Time: 50 minutes / 20 mins prep


2 cups cubed cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
2 (10 3/4 ounce) cans condensed cream of chicken soup
1/2 cup chicken broth

1 3/4 cups water
1 cup milk
2 1/4 cups plain instant mashed potatoes (dry)
1 (1 ounce) package dry ranch dip mix
1 egg, slightly beaten


Heat oven to 375.

In large saucepan, combine all filling ingredients; mix well. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally. Spoon into ungreased 13×9-inch (3 quart) baking dish.

In medium saucepan, bring water to a boil. Remove from heat. Add milk. Stir in plain mashed potato mix and ranch dip; mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cool 5 minutes. Spoon or pipe potato mixture around edge of hot chicken mixture.

Bake 25 to 30 minutes or until potatoes are set and light golden brown.


You can substitute onion or vegetable dip instead of the ranch dip.