Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2.5 lbs Russet potatoes, peeled and cubed
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 tsp Worcestershire sauce
  • 4 tbsp unsalted butter
  • 0.5 cup whole milk
  • 0.5 cup shredded sharp cheddar cheese
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.5 tsp garlic powder
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Place cubed potatoes in a large stockpot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain thoroughly.
  2. Mash the hot potatoes with 4 tbsp butter, 0.5 cup milk, and garlic powder until fluffy. Set aside.
  3. In a large skillet or Dutch oven, sear the chicken thigh pieces over medium-high heat until golden brown to develop fond. Remove chicken and set aside.
  4. In the same skillet, sauté onion, carrots, and celery until softened. Add minced garlic and cook for 1 minute.
  5. Sprinkle flour over the vegetables, stirring for 2 minutes to cook out the raw flour taste. Slowly whisk in chicken broth and Worcestershire sauce.
  6. Simmer sauce until thickened. Stir in the seared chicken, frozen peas, thyme, and rosemary. Season with salt and pepper.
  7. Transfer filling to a 2-quart casserole dish. Spread mashed potatoes over the top, using a fork to create ridges for extra crisping.
  8. Top with shredded cheddar cheese. Bake at 400°F (200°C) for 20-25 minutes until the potato peaks are golden brown and the gravy is bubbling.