Mashing up potatoes with a casserole...

The school year is finally winding down as of this writing... it's felt like a long year with a lot of activities. This was the final orchestra concert and the grandparents were coming so that meant a dinner invite to make things more fun. Also my mom doesn't turn down a meal she doesn't have to cook. Two things Andy loves - Shepherd's Pie and Chicken Pot Pie - what about a mash up of the two? I did laugh that there were no directions on this for mashed potatoes - so... go with your gut on that one. Ha! I opted to make this ahead on Saturday for a Wednesday dinner. I put the potatoes on top and risked it because who has time to warm up two things then put them together? Nope, all or nothing. I gave Andy the directions since I was in the office that day. He texted me "where is the casserole?" Um... big white dish in the fridge?! He found it... Phew - got nervous for a second. I had grand dreams of sprinkling chives on top and totally forgot until we were just about done - oops. This turned out great - multiple servings were had by the men in my life - yay that's a win! Even the kids liked it, I call it a win! Let's see how leftover night goes.

Chicken Shepherd's Pie

Ingredients
2 lbs. boneless skinless chicken breast or thighs, see notes
Salt/Pepper
3 cups chicken broth
4 Tablespoons butter
½ small yellow onion, finely diced
3 cloves garlic, minced
½ teaspoon EACH: Onion Powder, mustard powder, dried thyme, dried rosemary
¼ teaspoon EACH: Ground sage, black pepper
1/3 cup flour
½ cup Half and half
1 chicken bouillon cube , or 1 tsp better than bouillon
1 teaspoon Worcestershire sauce
2 cups frozen vegetables, (peas, carrots, corn)
5 cups warm mashed potatoes

Instructions
Preheat oven to 450 degrees.
Pat the chicken dry and season with salt/pepper. Add 3 cups of chicken broth to a medium saucepan and add the chicken. Gradually bring it to a gentle boil. Let the chicken cook with the lid cracked for 15 minutes, or until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
While the chicken cooks, melt 4 Tbsp. butter in a wide (12-inch) pan over medium heat. Add the onions and sauté them for 4 minutes. Add the garlic and seasonings. Toss to coat and cook for 1 more minute.
Add the flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
Reduce heat to low. Add 2 cups of the reserved chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. Adding the liquid too quickly will break the roux and interfere with the thickness of the gravy.
Add chicken bouillon and 1 tsp Worcestershire sauce. Then add the shredded chicken and stir to combine.
Increase heat to medium and continue to add splashes of the remaining 1 cup of chicken broth while letting the filling simmer, reduce, and concentrate for 10-15 minutes. I usually use ¾ of the remaining cup.
Add the frozen vegetables and stir to combine and heat through. Remove from heat.
Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn’t oven/broil safe.
Let the filling cool slightly, then carefully place scoops of warm potatoes on the top. Try to add several scoops that are all almost touching each other to eliminate the amount of spreading you’ll need to do. 
Use a silicone spatula to gently spread the warm potatoes in an even and smooth layer over the filling. Don't push down hard to ensure the potatoes stay on the top.
If desired, use a fork to “rake” a design on the top. Place in the preheated oven and bake uncovered for 10 minutes.
Set broiler to high (550 degrees), and let the top brown for about 4 minutes, watch it carefully during this time to ensure it doesn’t burn. Don’t do this with glass or Pyrex baking dishes.
Remove and garnish with parsley. Let it sit for 5 minutes prior to serving.