Creamy Chicken and Pea Mashed Potatoes
Creamy Chicken and Pea Mashed Potatoes
Ingredients
For the Creamy Mashed Potatoes
- 2 cups instant mashed potato flakes
- 1 1/2 cups milk, whole or 2%
- 1/4 cup butter
- 4 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken and Pea Mixture
- 12.5 ounces canned chicken breast, drained and shredded
- 1 cup frozen peas
- 1/2 cup chicken broth
- 1/2 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- 1
In a large saucepan, combine the milk and butter. Heat over medium heat until the butter is melted and the milk is simmering gently. Do not boil.
⏱️ 3 min
- 2
Reduce heat to low and stir in the softened cream cheese until it is completely melted and smooth. Remove the saucepan from the heat.
⏱️ 2 min
- 3
Add the instant mashed potato flakes, salt, and black pepper to the saucepan with the milk mixture. Stir gently with a fork or spatula until just combined and the potatoes have absorbed the liquid. Do not overmix. Cover and let stand for 1 minute.
⏱️ 2 min
- 4
While the potatoes are resting, prepare the chicken and pea mixture. In a separate medium saucepan, combine the drained and shredded canned chicken breast, frozen peas, chicken broth, dried dill, garlic powder, and onion powder.
⏱️ 3 min
- 5
Heat the chicken and pea mixture over medium heat, stirring occasionally, until the peas are tender-crisp and the entire mixture is heated through, about 5-7 minutes.
⏱️ 7 min
- 6
Fluff the mashed potatoes gently with a fork. Spoon a generous portion of the creamy mashed potatoes onto each serving plate. Top with the warm chicken and pea mixture.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Pea Mashed Potatoes
Ingredients
For the Creamy Mashed Potatoes
- 2 cups instant mashed potato flakes
- 1 1/2 cups milk, whole or 2%
- 1/4 cup butter
- 4 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken and Pea Mixture
- 12.5 ounces canned chicken breast, drained and shredded
- 1 cup frozen peas
- 1/2 cup chicken broth
- 1/2 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- 1
In a large saucepan, combine the milk and butter. Heat over medium heat until the butter is melted and the milk is simmering gently. Do not boil.
⏱️ 3 min - 2
Reduce heat to low and stir in the softened cream cheese until it is completely melted and smooth. Remove the saucepan from the heat.
⏱️ 2 min - 3
Add the instant mashed potato flakes, salt, and black pepper to the saucepan with the milk mixture. Stir gently with a fork or spatula until just combined and the potatoes have absorbed the liquid. Do not overmix. Cover and let stand for 1 minute.
⏱️ 2 min - 4
While the potatoes are resting, prepare the chicken and pea mixture. In a separate medium saucepan, combine the drained and shredded canned chicken breast, frozen peas, chicken broth, dried dill, garlic powder, and onion powder.
⏱️ 3 min - 5
Heat the chicken and pea mixture over medium heat, stirring occasionally, until the peas are tender-crisp and the entire mixture is heated through, about 5-7 minutes.
⏱️ 7 min - 6
Fluff the mashed potatoes gently with a fork. Spoon a generous portion of the creamy mashed potatoes onto each serving plate. Top with the warm chicken and pea mixture.
⏱️ 3 min