Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups cooked chicken breast shredded
- 1 cup frozen mixed vegetables carrots, peas, corn, and green beans
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 3 cups mashed potatoes prepared with milk and butter
Instructions
- Preheat the oven to 400°F.
- In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent, about 3 minutes. Stir in garlic and cook for an additional minute.
- Add the shredded chicken and frozen mixed vegetables to the skillet. Cook until the vegetables are warmed through, about 5 minutes.
- Sprinkle flour over the chicken and vegetables, stirring to coat. Cook for 2 minutes.
- Gradually pour in the chicken broth, stirring constantly. Add thyme, rosemary, salt, and pepper. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Transfer the chicken mixture to a 9x13-inch baking dish. Spread the mashed potatoes evenly over the top.
- Bake in the preheated oven for 20 minutes, or until the mashed potatoes are golden brown and the filling is bubbly.
