Shredded Chicken Gravy on Mashed Potatoes

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Comfort food at its finest, this Shredded Chicken Gravy on Mashed Potatoes is the kind of dish that wraps you up in warmth and nostalgia. Juicy, slow-cooked shredded chicken is blanketed in a rich, savory gravy that’s seasoned to perfection—then ladled generously over a fluffy bed of buttery mashed potatoes. Each bite is hearty, soul-soothing, and full of classic home-cooked flavor that brings back memories of family dinners and lazy Sunday afternoons.

This meal is more than just delicious—it’s incredibly practical. It’s a one-pan wonder when it comes to the chicken and gravy, and the mashed potatoes are a simple yet essential base that ties the whole dish together. Whether you’re craving a quick dinner idea, planning comforting food for the family, or looking for easy meal prep inspiration, this shredded chicken and gravy over mashed potatoes checks all the boxes.

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Ingredients for Shredded Chicken Gravy on Mashed Potatoes

For the Chicken Gravy:

• 2 cups cooked shredded chicken (rotisserie or slow-cooked)
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth (low sodium)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (optional)
• Salt to taste
• Fresh parsley (for garnish, optional)

For the Mashed Potatoes:

• 4 medium russet or Yukon gold potatoes, peeled and cubed
• 1/2 cup milk (warm)
• 3 tablespoons unsalted butter
• Salt and pepper to taste

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Step 1: Prepare the Mashed Potatoes

Start by peeling and cubing your potatoes into evenly sized chunks to ensure they cook at the same rate. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 15–20 minutes, or until the potatoes are fork-tender.

Drain the water and return the potatoes to the pot. Add the warm milk, butter, salt, and pepper. Mash until creamy and smooth—adjust consistency with more milk if needed. Cover to keep warm while you prepare the chicken and gravy.

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Step 2: Sauté the Aromatics

In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

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Step 3: Make the Gravy

Sprinkle the flour into the skillet with the onions and garlic, stirring constantly to make a roux. Cook the flour for 1–2 minutes to eliminate any raw taste. Slowly pour in the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer.

Once the gravy thickens (about 5–7 minutes), season with black pepper, a pinch of salt, and dried thyme if using. Stir in the shredded chicken and let it simmer in the gravy for another 5 minutes so it soaks up all that savory flavor.

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Step 4: Assemble and Serve

Scoop a generous portion of mashed potatoes onto each plate or bowl. Spoon the hot shredded chicken and gravy over the top. Garnish with freshly chopped parsley if desired. Serve immediately while everything is warm and velvety.

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Storage Instructions

To keep your Shredded Chicken Gravy on Mashed Potatoes tasting fresh and delicious for days:

• Refrigerator: Store the mashed potatoes and chicken gravy in separate airtight containers for best texture. Both will keep well in the fridge for up to 4 days.
• Freezer: The chicken gravy freezes beautifully. Place it in a freezer-safe container or bag, removing as much air as possible. It will keep for up to 3 months. Mashed potatoes can be frozen too, but they may have a slightly different texture when thawed.
• Reheating Tips: Reheat the chicken gravy in a saucepan over medium heat, adding a splash of broth or water to loosen if needed. Warm the mashed potatoes in the microwave or on the stovetop with a little milk and butter to bring back the creaminess.

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Estimated Nutrition

(Per serving, based on 4 servings)

• Calories: 430
• Protein: 28g
• Fat: 18g
• Carbohydrates: 35g
• Fiber: 3g
• Sugar: 2g
• Sodium: 620mg

Note: Nutrition may vary depending on specific ingredients and portion sizes used.

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Frequently Asked Questions

1. Can I use leftover rotisserie chicken?

Absolutely! Rotisserie chicken is a perfect shortcut for this recipe and adds extra flavor.

2. What’s the best type of potato for mashing?

Yukon Golds or Russet potatoes give the fluffiest, creamiest texture for mashed potatoes.

3. Can I make this dish ahead of time?

Yes, both components can be made a day in advance. Store separately and reheat when ready to serve.

4. How do I thicken the gravy if it’s too runny?

Let it simmer a bit longer to reduce, or whisk in a slurry of flour and water (1:1 ratio) until it thickens to your liking.

5. Is this dish gluten-free?

Not as written, but it can be! Use gluten-free flour or cornstarch for the gravy and ensure all broth and seasonings are certified gluten-free.

6. What vegetables pair well with this meal?

Steamed green beans, roasted carrots, or sautéed spinach go great on the side.

7. Can I use chicken thighs instead of chicken breast?

Yes! Chicken thighs offer more flavor and stay juicier after shredding.

8. How can I make this dish richer?

Use cream or half-and-half in the mashed potatoes, and add a splash to the gravy for a luxurious twist.

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