Rotisserie Chicken Shepherd's Pie

Jace had his basketball camp last night and he had SO much fun! He was in a group of only 5 kids and it was a fundamentals class so he was shown what to do and what not to do when it comes to dribbling and shooting. Since it took us 40 minutes to get there, we ended up eating really early yesterday, like 4pm. Jace helped me make this Rotisserie Chicken Shepherd's Pie before we left and it turned out amazing. I would definitely make this again. Kevin is focusing more on chicken and less on red meat so this was a perfect meal for him as well. The original recipe can be found HERE. We replaced the peas, celery and carrots with broccoli and I was surprised at how well it turned out! I didn't have any sides for ours but if you make this, I would love to hear what you added!

Ingredients:
3 tbsp butter
1 tbsp onion powder
1.5 cups of broccoli
1 tbsp garlic powder
3 tbsp flour
1 cup chicken broth
1/4 cup milk
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
2 cups rotisserie or shredded chicken
2.5 cups mashed potatoes (we used the microwave kind in the refrigerated section in the package)
1/3 cup shredded cheddar cheese
Dried parsley to garnish

Directions:
Preheat oven to 375 degrees. Heat butter in a saucepan over medium-high heat. Add onion powder, garlic powder, and broccoli and saute a few minutes until tender.

Add flour and continue stirring until the broccoli absorbs the flour. Add chicken broth and milk in small amounts, stirring rapidly until a creamy sauce develops. 

Remove from heat. Stir in rotisserie chicken, thyme, salt, and pepper and add to a baking dish. We ended up with a large baking dish so only used half. 

Use a serving spoon to spoon the mashed potatoes on top. Spread evenly and sprinkle cheddar cheese and parsley. 

Bake 30 minutes uncovered. Allow to sit for a few minutes and serve warm.