Step 1

Cook potatoes in salted water until fork tender. Drain.

Step 2

In a large bowl combine potatoes, milk, salt, pepper, and butter. Mash until smooth and set aside.

Step 3

Preheat oven to 350˚.

Step 4

For the chicken melt butter in a large pot. Brown chicken on medium high heat. Remove from pan and set aside.

Step 5

In remaining butter sauté vegetables until just beginning to brown. Add flour and stir well. Cook for 3 minutes. Add chicken stock, rosemary, garlic, thyme, salt, and pepper and stir.

Step 6

Add chicken to stock and vegetable mixture. Simmer for ten minutes or until sauce is thickened.

Step 7

Pour filling into a 3-quart baking dish. Top with potatoes and bake for 20-25 minutes.