Ingredients:
For the Shredded Chicken and Gravy:
4 chicken breasts or thighs, boneless and skinless
10.5 oz can of cream of chicken soup
1 cup of chicken broth
1/2 cup of sour cream
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried parsley
Salt and black pepper, to taste
2 tbsp butter, unsalted
For the Mashed Potatoes:
4 large russet potatoes, peeled and quartered
1/2 cup of milk
4 tbsp of butter, unsalted
Salt and black pepper, to taste
1/4 cup of sour cream (optional for added creaminess)
Instructions:
For the Shredded Chicken and Gravy:
Cook the Chicken: In a sizeable skillet or Dutch oven, heat the butter over medium heat.
Sauté the onion and garlic until they are tender, about 3-4 minutes.
Add the chicken, pour in the chicken broth, and season with thyme, parsley, salt, and pepper.
Cover and let it simmer for 20-25 minutes, until the chicken is fully cooked and tender.
Shred the Chicken: Remove the chicken from the skillet and shred it with two forks. Keep it aside.
Make the Gravy: In the same skillet, blend in the cream of chicken soup and sour cream until smooth.
Return the shredded chicken to the skillet, mixing well to coat it in the gravy. Let it simmer for another 5 minutes to blend the flavors.
For the Mashed Potatoes:
Boil the Potatoes: While the chicken cooks, boil a pot of salted water.
Add the potatoes and cook until they are tender, about 15-20 minutes. Drain and return them to the pot.
Mash the Potatoes: Incorporate the butter, milk, and optional sour cream into the potatoes.
Mash until they are smooth and creamy. Season with salt and pepper as needed.
Serve:
Plate the Dish: Dish out a hearty portion of mashed potatoes, and top them with the shredded chicken and creamy gravy.
Garnish: Add a sprinkle of fresh parsley or a dash of black pepper if preferred.
For variations, you can switch out the chicken for boneless pork chops or turkey to give the dish a different flavor, or for a vegetarian option, use hearty vegetables like mushrooms and zucchini, substituting the chicken broth with vegetable broth.
To change up the gravy, you can use cream of mushroom soup instead of cream of chicken, or add a splash of white wine or heavy cream for a richer flavor.
Fresh herbs like rosemary or sage can also enhance the aroma of the dish.
For the mashed potatoes, try adding cream cheese or roasted garlic for extra richness, or replace some of the potatoes with cauliflower for a lighter, low-carb version.
You can also make the dish in a slow cooker by cooking the chicken ingredients on low for 6–8 hours, then shredding the meat and stirring in the soup and sour cream at the end.
To ensure fluffy mashed potatoes, use a potato ricer or food mill, and be careful not to overmix, as this can make them gluey.
To store Savory Shredded Chicken with Creamy Gravy, allow the chicken and mashed potatoes to cool completely.
Transfer the shredded chicken and gravy into an airtight container and refrigerate for up to 3–4 days.
Store the mashed potatoes separately in another container, as they can last for about the same time in the fridge.
When reheating, gently warm the chicken and gravy in a skillet over low heat, adding a splash of chicken broth to maintain the creamy consistency.
Reheat the mashed potatoes on the stovetop or in the microwave, stirring occasionally to ensure even heating.
If you need to freeze the dish, store the chicken and gravy in a freezer-safe container for up to 3 months.
Freeze mashed potatoes separately, though keep in mind they may change texture upon thawing.
Prep Time: 30 mins | Total Time: 55 mins | Servings: 4