|2 tablespoons flour|
4 medium carrots, peeled and sliced diagonally
leftover roast chicken, shredded
3 tablespoons parsley
1/2 cup slightly thawed frozen peas
3-4 yukon gold potatoes, peeled and quartered
1 Preheat oven to 425. Cover your peeled quartered potatoes with cold salted water and bring to a boil.
2 Meanwhile, melt butter in saucepan and soften the shallots, garlic, salt and pepper over medium heat. Cook until all the flavors are melded together and pour in 1 cup of the chicken stock. Whisk the remaining 1/2 cup chicken stock into the flour in a separate bowl. Whisk into shallot mixture and bring to a boil, whisking constantly. Reduce to a simmer. Cook for 5 minutes, will thicken.
2 Add carrots into the saucepan and bring to a boil. Stir in shredded chicken to coat and return to a boil.
3 Remove from heat and stir in chopped parsley and peas. Transfer to a baking casserole dish.
4 While the chicken mixture is cooling, drain your potatoes and mash them up until smooth. Season again with salt and pepper. You can use a hand beater too for extra creaminess.
5 Spread the mashed potatoes over the chicken mixture in one even layer. Using a fork, make peaks in the potatoes by dragging the tines of the fork in large sweeping circles. Pop into the oven until the mashed potatoes are golden brown.