Ingredients
Scale
- 2 cups shredded rotisserie chicken (skin removed)
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup frozen peas and carrots mix
- 1/2 cup corn (optional)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- Salt and black pepper (to taste)
- 1/2 teaspoon dried thyme
- 3 large Yukon Gold potatoes (peeled and cubed)
- 1/3 cup milk
- 2 tablespoons butter
- Salt (to taste)
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Boil potatoes in salted water until tender (15 minutes). Drain and mash with butter and milk. Season with salt.
- Sauté onions in olive oil until translucent (5 minutes). Add garlic and cook for 1 minute.
- Stir in peas, carrots, and corn. Mix in shredded chicken.
- Sprinkle flour over the mixture and stir for 1 minute.
- Pour in chicken broth and Worcestershire sauce. Add thyme, salt, and pepper. Simmer until thickened (5–7 minutes).
- Spread chicken mixture in a baking dish. Top with mashed potatoes. Smooth with a spatula or create ridges with a fork.
- Sprinkle with cheddar cheese if using. Broil for 5–7 minutes until golden.
- Let cool for 5 minutes before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- Use fresh vegetables for a healthier option.
- Check doneness by ensuring the filling is bubbling and the top is golden.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg