Ingredients

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3 cooked chicken breasts, shredded
2 cups corn kernels {I used frozen}
2 cups peas {I used frozen}
2 cups leftover mashed potatoes
2 medium potatoes, cut in to chunks
1 large carrot, chopped
1 jar Heinz chicken gravy {or 2 cups homemade}
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

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Instructions

In a large skillet saute the potatoes and carrots in olive oil over low heat until fork tender. Cool and set aside.

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.

Serve warm.