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Ingredients
3 pounds potatoes, peeled and cut into 1 inch cubes
2 pounds chicken tenders, diced
1¼ cup Pacific Organic Chicken Broth - gluten free
2 tablespoons Bob's Red Mill Multipurpose Flour - gluten free
2 tablespoons Heinz Ketchup - gluten free
1 tablespoon Lea & Perrins Worcestershire Sauce - gluten free
vegetable oil
1 red bell pepper, diced
2 medium carrots, diced
1 large sweet onion, diced
3 tablespoons butter
¾ cup milk
2 tablespoons fresh chives, chopped
8 oz white mushrooms, sliced
1 tablespoon fresh thyme, chopped
salt and black pepper
Instructions
- Combine potatoes and enough water to cover in a pot and bring to a boil. Reduce heat to simmer, cover and cook for 15 minutes.
- Drain and return to the pot or large saucepan. Mash the potatoes in the pot then add the butter and ½ teaspoon salt. Then gradually add the milk and mix until well blended. Set aside.
- Preheat oven to 400 degrees F.
- Heat 2 tablespoons of vegetable oil on a large cast iron pan over medium heat. Sauté the onions and mushrooms for 2 minutes then add the carrots and bell peppers, cook for few more minutes until soft. Season with salt and pepper. Transfer to a plate.
- On the same pan add 2 tablespoons of oil and cook the chicken until done about 3 minutes. Add the thyme and season with salt and pepper. Stir in the ketchup and Worcestershire sauce. Mix the chicken broth and flour together then add to the pan.
- Stir until sauce thickened.
- Top the chicken mixture with mashed potatoes. Place the pan on a large rimmed baking pan to catch any overflow. Bake for 25 minutes until lightly browned. Serve
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