Description
A comforting, creamy chicken and vegetable filling topped with fluffy mashed potatoes and baked to golden perfection ideal for weeknights, meal prep, or holiday gatherings. Easily adapted to gluten free, dairy free, or low sodium diets.
Ingredients
For the Filling:
2 lbs boneless, skinless chicken breast or thighs
3 cups chicken broth (low sodium preferred)
2 tablespoons unsalted butter
½ small yellow onion, finely diced
3 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon ground sage
¼ teaspoon black pepper
⅓ cup all purpose flour
½ cup half and half (or whole milk, heavy cream, or plant based alternative)
1 chicken bouillon cube (or 1 tsp Better Than Bouillon)
1 teaspoon Worcestershire sauce
2 cups frozen mixed vegetables (peas, carrots, corn)
For the Topping:
5 cups warm mashed potatoes (peeled, boiled, and mashed with butter and milk)
Optional Garnish:
Fresh parsley, chopped
Instructions
- Preheat oven to 450°F (232°C).
- Place chicken in a saucepan and cover with 3 cups chicken broth. Bring to a simmer and cook for 15 minutes, or until cooked through. Remove chicken, shred, and reserve the broth.
- In a large skillet or Dutch oven, melt butter over medium heat. Add onion and sauté for 4 minutes.
- Stir in garlic and all dry seasonings (onion powder, mustard powder, thyme, rosemary, sage, pepper). Cook for 1 minute until fragrant.
- Sprinkle in flour and cook, stirring constantly, for 2 minutes to make a roux.
- Gradually add reserved broth and half and half in small splashes, whisking until smooth.
- Stir in bouillon, Worcestershire sauce, shredded chicken, and frozen vegetables. Simmer for 10–15 minutes until thickened.
- Transfer filling to a greased 9×13 inch baking dish.
- Spread warm mashed potatoes evenly over the top (do not press down).
- Bake uncovered at 450°F for 10 minutes.
- Switch oven to broil (550°F/288°C) and broil for 3–4 minutes, watching closely, until potatoes are golden brown.
- Remove from oven, garnish with parsley, and let rest 5 minutes before serving.
Notes
Rotisserie chicken shortcut: Use 3 cups shredded rotisserie chicken and skip simmering—use 3 cups store bought or low sodium broth instead.
Gluten free: Substitute all purpose flour with certified gluten free flour.
Dairy free: Use plant based butter, unsweetened plant milk or cream, and dairy free mashed potatoes.
Vegan option: Use plant based chicken, vegetable broth, and vegan roux/topping.
Prevent soggy topping: Let filling cool slightly before adding mashed potatoes.
Make ahead: Assemble filling and store separately from potatoes. Combine and bake when ready.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American / British inspired
Nutrition
- Serving Size: 1 serving (1/8 of dish)
- Calories: ~480
- Sugar: 6g
- Sodium: 820mg (varies with broth/bouillon—use low sodium to reduce)
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg