Step 1

Preheat oven to 450 degrees.

Step 2

Pat the chicken dry and season with salt/pepper. Add 3 cups of chicken broth to a medium saucepan and add the chicken. Gradually bring it to a gentle boil. Let the chicken cook with the lid cracked for 15 minutes, or until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.

Step 3

While the chicken cooks, melt 4 Tbsp. butter in a wide (12-inch) pan over medium heat. Add the onions and sauté them for 4 minutes. Add the garlic and seasonings. Toss to coat and cook for 1 more minute.

Step 4

Add the flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.

Step 5

Reduce heat to low. Add 2 cups of the reserved chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. Adding the liquid too quickly will break the roux and interfere with the thickness of the gravy.

Step 6

Add chicken bouillon and 1 tsp Worcestershire sauce. Then add the shredded chicken and stir to combine.

Step 7

Increase heat to medium and continue to add splashes of the remaining 1 cup of chicken broth while letting the filling simmer, reduce, and concentrate for 10-15 minutes. I usually use ¾ of the remaining cup.

Step 8

Add the frozen vegetables and stir to combine and heat through. Remove from heat.

Step 9

Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn’t oven/broil safe.

Step 10

Let the filling cool slightly, then carefully place scoops of warm potatoes on the top. Try to add several scoops that are all almost touching each other to eliminate the amount of spreading you’ll need to do. (See process shots in post above.)

Step 11

Use a silicone spatula to gently spread the warm potatoes in an even and smooth layer over the filling. Don't push down hard to ensure the potatoes stay on the top.

Step 12

If desired, use a fork to “rake” a design on the top. Place in the preheated oven and bake uncovered for 10 minutes.

Step 13

Set broiler to high (550 degrees), and let the top brown for about 4 minutes, watch it carefully during this time to ensure it doesn’t burn. Don’t do this with glass or Pyrex baking dishes.

Step 14

Remove and garnish with parsley. Let it sit for 5 minutes prior to serving.