Creamy Chicken and Mashed Potatoes
A cozy bowl of creamy mashed potatoes topped with warm chicken and rich gravy, perfect for a filling and fuss-free dinner.
Ingredients
For the Mashed Potatoes
- 2 cups mashed potatoes (prepared from scratch or store-bought) Add 1 tbsp butter and milk to make them creamier.
- 1 tablespoon butter Optional, stir into potatoes for extra richness.
- to taste Salt and pepper
For the Chicken
- 2 cups cooked chicken, shredded or diced Rotisserie chicken is a great shortcut.
For the Gravy
- 1 cup chicken gravy, warmed Jarred or homemade.
For Garnish (optional)
- to taste Chopped parsley
Instructions
Preparation
- Prepare the mashed potatoes. Follow your favorite recipe or package directions. Stir in butter and a splash of milk for a creamier texture. Season with salt and pepper; taste and adjust.
- Prepare the chicken. If not already cooked, poach, roast, or pan-sear breasts or thighs, then shred or dice into bite-sized pieces. If using precooked chicken, simply warm it in a skillet over low heat with a splash of water or broth to prevent drying.
- Heat the gravy. Pour gravy into a small saucepan and warm over medium-low until steaming, stirring occasionally. If it’s too thick, thin with a tablespoon of broth or milk.
Assembly
- Assemble the bowls. Spoon a generous serving of mashed potatoes into each bowl. Top with the shredded or diced chicken.
- Finish and serve. Drizzle hot gravy over the chicken and potatoes. Add a pat of butter to the potatoes if desired and sprinkle with chopped parsley. Serve immediately.
Notes
Cool quickly and refrigerate within 2 hours. Store components separately if possible for best texture. Refrigerate for 3-4 days or freeze assembled bowls without gravy up to 3 months. Reheat covering in microwave or on low heat, adding milk or broth if necessary.