Ingredients:

  • 1 (2-3 pound) rotisserie chicken, meat removed and shredded
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth, low-sodium preferred
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup heavy cream (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp Fresh Parsley for serving
  • 3 pounds sweet potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/4 cup milk or cream
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Boil sweet potatoes until fork-tender. Drain and mash with butter, milk, nutmeg, salt, and pepper until smooth and creamy.
  2. Heat olive oil in a large skillet or casserole dish over medium heat. Add onion, carrots, and celery and sauté until softened. Add garlic and cook until fragrant.
  3. Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until thickened.
  4. Stir in shredded rotisserie chicken, peas, corn, thyme, and rosemary. Season with salt and pepper to taste. Stir in heavy cream (if using).
  5. Spread the mashed sweet potato topping evenly over the chicken mixture.
  6. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is lightly browned and the filling is bubbly.
  7. Serve with fresh Parsley