Chicken Shepherd’s Pie with tender shredded chicken, vegetables in savory gravy, and mashed potato topping.

2 lbs boneless skinless chicken breast or thighs

Salt and pepper to taste

3 cups chicken broth

4 tablespoons butter

1/2 small yellow onion, diced

3 cloves garlic, minced

1/2 tsp onion powder

1/2 tsp mustard powder

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/4 tsp ground sage

1/4 tsp black pepper

1/3 cup flour

1/2 cup half and half

1 chicken bouillon cube (or 1 tsp)

1 tsp Worcestershire sauce

2 cups frozen vegetables

5 cups warm mashed potatoes

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1. Poach chicken in broth and shred.

2. Sauté onion and garlic in butter.

3. Add seasonings and flour to form roux.

4. Slowly add reserved broth and half and half.

5. Add bouillon and Worcestershire.

6. Stir in chicken and simmer to thicken.

7. Add frozen vegetables.

8. Transfer to baking dish.

9. Top with warm mashed potatoes.

10. Bake then broil until golden.

11. Rest and serve.

Use warm mashed potatoes for easy spreading.

Avoid broiling glass dishes.