Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 1 tablespoon olive oil or butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup milk or heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme (optional)
- 2 pounds potatoes (peeled and cubed)
- ¼ cup butter
- ½ cup milk (more if needed)
- Salt and pepper, to taste
- Optional: ½ cup shredded cheddar or mozzarella cheese
Instructions
- Boil cubed potatoes in a large pot until tender, about 15–20 minutes. Drain and return to pot.
- Mash the potatoes with butter, milk, salt, and pepper until smooth. Set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion until soft, then add garlic.
- Stir in frozen vegetables; cook for about 3–4 minutes. Sprinkle flour over the mixture and stir well.
- Slowly add chicken broth and milk while stirring until thickened. Mix in cooked chicken and seasonings.
- Preheat oven to 375°F (190°C), then spread the chicken filling into a baking dish and top with mashed potatoes. Bake for 25–30 minutes or until golden.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 85mg