1. Cook and Shred the Chicken
- Boil chicken breasts in salted water until cooked through (about 15–20 minutes).
- Remove, let cool slightly, then shred with two forks. Set aside.
2. Make the Mashed Potatoes
- Boil potatoes in salted water until fork-tender (12–15 minutes).
- Drain and mash with butter, milk, salt, and pepper until creamy and smooth. Cover and keep warm.
3. Prepare the Gravy
- In a skillet, melt butter and sauté onions and garlic until fragrant.
- Stir in flour to make a roux; cook for 1 minute.
- Slowly whisk in chicken broth, then milk, stirring until smooth and thickened.
- Season with poultry seasoning, salt, and pepper.
- Stir shredded chicken into the gravy and simmer 5 minutes until heated through.
4. Assemble and Serve
- Scoop mashed potatoes into a bowl or plate.
- Spoon generous amounts of shredded chicken gravy over the top.
- Garnish with fresh parsley and a sprinkle of black pepper.
Serving Suggestions
- Pair with roasted green beans, glazed carrots, or a fresh salad.
- Serve with warm dinner rolls to soak up extra gravy.
- Great as a make-ahead meal — reheat easily on the stove.
Tips & Variations
- Shortcut: Use rotisserie chicken instead of boiling your own.
- Extra flavor: Add mushrooms or peas into the gravy.
- Southern twist: Use buttermilk in the mashed potatoes for tangy richness.
- Lighter version: Swap cream with evaporated milk.
Final Thoughts
This Shredded Chicken Gravy on Mashed Potatoes is the definition of comfort food done right. Every bite gives you creamy potatoes, rich gravy, and juicy chicken — a meal that warms the heart and satisfies the soul.