Step 1

Preheat oven to 375°

Step 2

Heat BUTTER in a 3-quart skillet or sauce pot over medium-high.

Step 3

Add ONION, CARROT, CELERY, and GARLIC; sauté a few minutes until tender, stirring as needed.

Step 4

Add FLOUR and continue stirring until vegetables absorb the flour.

Step 5

Add CHICKEN BROTH and HALF and HALF in small amounts, whisking rapidly until a creamy sauce develops.

Step 6

Remove from heat. Stir in PEAS, SHREDDED CHICKEN, THYME, SALT, and PEPPER and transfer to a 9" x 7" baking dish, spreading evenly.

Step 7

Use a portion scoop or serving spoon to distribute MASHED POTATOES across the surface.

Step 8

Gently spread the potatoes evenly over the surface and sprinkle CHEDDAR CHEESE and PARSLEY.

Step 9

Bake 30 minutes (uncovered) until sauce is bubbling. Carefully remove from oven and allow to set up for 10 minutes. Serve warm.