Instructions
Preheat the oven to 232°C (450°F).
Pat chicken dry and season with salt and pepper. Place chicken in a medium saucepan with 3 cups of chicken broth. Bring to a gentle boil, cover partially, and simmer for 15 minutes or until cooked through. Remove chicken, shred with forks, and reserve the cooking broth.
Melt butter in a large (30 cm) skillet over medium heat. Add onions and sauté for 4 minutes. Add garlic, onion powder, mustard powder, dried thyme, dried rosemary, ground sage, and ground black pepper. Cook for 1 minute more, stirring well.
Add flour to the pan, stir to evenly coat, and cook for 2 minutes to eliminate the raw flour taste.
Reduce heat to low. Gradually add 2 cups of reserved chicken broth, stirring well after each addition. Slowly add half-and-half in small increments, continuing to stir. Stir in chicken bouillon and Worcestershire sauce.
Add shredded chicken to the skillet, mixing thoroughly. Increase heat to medium and gradually add the remaining chicken broth, a little at a time, while letting the filling simmer and reduce for 10–15 minutes.
Stir in frozen mixed vegetables and heat through. Remove skillet from heat.
Transfer filling to a lightly greased 23 x 33 cm (9 x 13 inch) baking dish if the pan is not oven-safe. Let the filling cool slightly. Using a silicone spatula, gently scoop and evenly spread the warm mashed potatoes over the filling, being careful not to compress.
Bake uncovered for 10 minutes in the preheated oven.
Set broiler to high (288°C/550°F) and broil for about 4 minutes, monitoring closely to achieve a lightly browned top without burning. Do not broil in glass or Pyrex baking dishes.
Remove from oven, garnish with chopped parsley if desired, and allow to rest for 5 minutes before serving.
Instructions
Preheat the oven to 232°C (450°F).
Pat chicken dry and season with salt and pepper. Place chicken in a medium saucepan with 3 cups of chicken broth. Bring to a gentle boil, cover partially, and simmer for 15 minutes or until cooked through. Remove chicken, shred with forks, and reserve the cooking broth.
Melt butter in a large (30 cm) skillet over medium heat. Add onions and sauté for 4 minutes. Add garlic, onion powder, mustard powder, dried thyme, dried rosemary, ground sage, and ground black pepper. Cook for 1 minute more, stirring well.
Add flour to the pan, stir to evenly coat, and cook for 2 minutes to eliminate the raw flour taste.
Reduce heat to low. Gradually add 2 cups of reserved chicken broth, stirring well after each addition. Slowly add half-and-half in small increments, continuing to stir. Stir in chicken bouillon and Worcestershire sauce.
Add shredded chicken to the skillet, mixing thoroughly. Increase heat to medium and gradually add the remaining chicken broth, a little at a time, while letting the filling simmer and reduce for 10–15 minutes.
Stir in frozen mixed vegetables and heat through. Remove skillet from heat.
Transfer filling to a lightly greased 23 x 33 cm (9 x 13 inch) baking dish if the pan is not oven-safe. Let the filling cool slightly. Using a silicone spatula, gently scoop and evenly spread the warm mashed potatoes over the filling, being careful not to compress.
Bake uncovered for 10 minutes in the preheated oven.
Set broiler to high (288°C/550°F) and broil for about 4 minutes, monitoring closely to achieve a lightly browned top without burning. Do not broil in glass or Pyrex baking dishes.
Remove from oven, garnish with chopped parsley if desired, and allow to rest for 5 minutes before serving.
