Description
A quick and comforting dish made with rotisserie chicken, creamy mashed potatoes, and simple pantry ingredients.
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)
- Optional: 1/4 cup shredded cheddar cheese
Instructions
- Peel and cut potatoes into cubes. Boil in salted water until tender (about 15 minutes). Drain and mash with milk, butter, and salt. Set aside.
- Heat olive oil in a pan over medium heat. Add diced onion and cook until soft. Add minced garlic and cook for 30 seconds.
- Stir in peas, carrots, and corn. Cook a few minutes until thawed and warmed.
- Sprinkle flour over the vegetables and stir to coat. Pour in chicken broth and Worcestershire sauce. Stir and let the sauce thicken for a few minutes. Season with thyme, salt, and pepper.
- Stir in shredded rotisserie chicken and heat through.
- Spoon the chicken mixture into a baking dish. Spread mashed potatoes evenly on top. If desired, sprinkle cheddar cheese over the mashed potatoes.
- Bake in a preheated 400°F (200°C) oven for 15–20 minutes, until the top is golden and the filling is bubbly.
- Let rest a few minutes, then serve warm.
Notes
Serve hot from the oven with a green salad or crusty bread. Cool completely for storage.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg