Ingredients
The following ingredients have 4 Servings
- 5 large potatoes (peeled)
- 4 tablespoons butter
- 3/4 cup milk
- 1 garlic clove (minced)
- Salt & Pepper to taste
- 3 pounds chicken breast (cooked and cubed)
- 1/2 on onion
- 2/3 cup butter
- 2/3 cup flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 3 cups frozen mixed vegetables (thawed and patted dry)
- pinch of garlic powder
- 1 teaspoon rubbed sage
- 1 teaspoon basil
- 1/4 teaspoon ground thyme
- 2 cups shredded Swiss cheese
- Salt & pepper to taste
Instruction
- In a stock pot, boil potatoes in water until tender, about 15-20 minutes. When potatoes are done, drain from water. Add 4 tablespoons of butter, 3/4 cup milk, and a minced garlic clove. Mash together with a potato masher until smooth. Add salt and pepper to taste. Then set aside.
- Meanwhile, melt 2/3 cup butter in a different saucepan or stock pot over medium heat. Add onions and saute until onions are translucent.
- Add 2/3 cups flour to the butter and onions. Stir to combine and allow to cook for another 2 minutes.
- Add chicken broth a little at a time, stirring constantly to prevent lumps.
- Add 1 cup of milk and stir again to incorporate. The sauce should be pretty thick, but not dough-y. If your sauce is still dough-y continue adding milk, a quarter cup at a time, until it reaches a thick gravy consistency.
- Add chicken, mixed vegetables, garlic powder, sage, basil, and thyme. Continue cooking for another 5 minutes to reheat the mixture.
- Add 1 1/2 cup Swiss cheese, stir to combine.
- Pour gravy mixture into a 9 x 13 baking dish. Spread mashed potatoes over the gravy mixture. Put the remaining cheese on the mashed potatoes.
- Place uncovered in a 350° oven for 20-30 minutes until heated through. Let stand for 5-10 minutes before serving.
