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
- Prep the potatoes: Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter and milk. Season with salt. Set aside.
- Make the filling: Sauté onions in olive oil until translucent, about 5 minutes. Add garlic and cook for another minute. Stir in peas, carrots, and corn.
- Add the chicken: Mix in shredded rotisserie chicken. Sprinkle flour over the mixture and stir for 1 minute to coat.
- Make it saucy: Pour in chicken broth and Worcestershire sauce. Add thyme, salt, and pepper. Simmer until thickened, about 5–7 minutes.
- Assemble: Spread chicken mixture in a baking dish. Top with mashed potatoes, smoothing them out. Drag a fork across the top to create ridges. Sprinkle with cheddar if using.
- Bake: Broil for 5–7 minutes until the top is golden and slightly crispy.
- Serve & Enjoy: Let cool for 5 minutes before serving.
Notes
- Use leftover rotisserie chicken for convenience.
- Corn adds sweetness but is optional.
- Cheese topping enhances richness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop, Oven
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg