Use up leftover chicken in this creamy chicken with mashed potatoes. This satisfying meal is filled with veggies and will be on the table in less than an hour.
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Mashed potatoes and gravy are classic comfort food. Toss in chicken and veggies, and you'll have a complete meal that the whole family is sure to love. This Creamy Chicken and Mashed Potatoes is part Shepherd's Pie (check out this Guinness Shepherd's Pie) and part Chicken Pot Pie Casserole.
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Why you will love this dish
- Simple ingredients - This hearty dish comes together using pantry and fridge staples.
- Easy prep - This is a great way to use leftover chicken, turkey, or rotisserie chicken.
- Make-ahead potatoes - Mashed potatoes with cream cheese can be made ahead of time to simplify meal prep at dinner time.
Ingredient notes
Creamy chicken and vegetables
- Chicken - Leftover or rotisserie chicken adds ease to this recipe. Leftover turkey also works great.
- Chicken broth is thickened with a roux as the base for the gravy. No cream is required. Vegetable broth can also be used.
- Dried herbs - Rosemary and thyme pair well with chicken; sage, tarragon, and oregano are also good options.
Mashed potatoes
- Potatoes - Russet or Yukon Gold are the best for mashing.
- Cream cheese is my secret go-to ingredient for the creamiest, most silky mashed potatoes.
- Heavy cream adds a wonderful richness. Whole milk or half-and-half can be substituted.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
Mashed potatoes
This recipe uses make-ahead mashed potatoes. Both of these recipes can be made 1-2 days in advance to make dinner time easier. They reheat beautifully.
- Peel and dice the potatoes. Add to the salted water, bring to a boil, and simmer until the meat is fork-tender. Drain.
- While the potatoes cook, warm the cream and butter in a small pan.
- Use a potato ricer to break down the potatoes.
- Add the warm cream mixture and the cream cheese to the potatoes.
- Stir to combine. The softened cream cheese will melt into the hot potatoes. Season to taste with salt and black pepper.
Creamy chicken and vegetables
- Heat a large pan over medium heat. Add the butter to melt. Then add the carrots and onions.
- Cook, stirring occasionally, for 10-12 minutes, or until the vegetables have softened. Stir in herbs, salt, and pepper.
- Add the flour and stir until it is incorporated. Cook for 1 minute to cook out the raw flour taste.
- Slowly stir in the chicken broth and cook for 3-5 minutes, or until the mixture has thickened.
- Stir in the cubed chicken. Taste and adjust salt and pepper as needed.
Serving suggestions
- Serve with mashed potatoes.
- Spoon the potatoes over the chicken mixture and bake Shepherd's Pie style.
- Serve chicken and veggies over rice or quinoa in place of potatoes.
- Serve with a house salad and lemon pepper green beans for a complete meal.
Recipe FAQs
Mashed potatoes can be topped with a variety of textures and flavors - try bacon, cheese, chives, sour cream, caramelized onions, crispy onion strings, pulled pork, or blackened shrimp.
Add flavor to plain mashed potatoes by stirring in shredded cheese, ranch dressing mix, caramelized onions or shallots, roasted garlic, or herby cheese spread like Boursin.
Try these comfort food favorites next
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📖 Recipe Card
Creamy Chicken over Mashed Potatoes
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Ingredients
Mashed Potatoes
- 2½ pounds russet potatoes
- ¾ cup heavy cream (plus extra as needed)
- 4 tablespoons unsalted butter
- 4 ounces cream cheese (softened and cut into small cubes)
- salt and black pepper
Chicken and vegetables
- 3 tablespoons unsalted butter
- 1½ cups diced carrots
- 1½ cups diced yellow onions
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon Kosher salt (plus more as needed)
- ¼ teaspoon black pepper (plus more as needed)
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 3 cups diced cooked chicken
Instructions
Mashed potatoes
- Peel potatoes and cut into one-inch cubes. Add to a heavy pot with cold, salted water and bring to a boil. Cook until fork-tender, approx. 10-12 minutes. Drain.
- Meanwhile, add the cream and butter to a small saucepan set over low heat. Warm the cream until the butter is melted.
- Using a potato ricer, rice the potatoes in batches into the pot that you cooked the potatoes in. When all the potatoes have been riced, pour the warm cream and butter mixture over the potatoes. Add the cream cheese and stir to incorporate. Additional cream can be added if needed. Season with salt and pepper to taste.
Chicken
- Preheat a large skillet over medium heat. Add the butter to melt. Then, add the onions and carrots. Cook for 10-12 minutes until the veggies have softened. Stir in the thyme, rosemary, salt, and pepper.
- Sprinkle the flour over the veggies and stir to incorporate. Cook for 1 minute.
- Slowly add the chicken broth, stirring constantly. Cook for a few minutes while the gravy thickens.
- Stir in the diced chicken. Taste and adjust seasoning as needed.
- Serve over mashed potatoes.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Mary Mills says
thank you I love cooking but occasionally run into a bump and need inspiration. you were perfect. ❤️
Abbey McDermott says
Thank you, Mary. I'm glad you found inspiration!