Preparation

Step 1 out of 9

Place potatoes into a large pot of salted water. Bring to a boil and cook until tender, about 10 to 15 minutes. Drain and set aside.

Step 2 out of 9

Return saucepan to the stove over medium heat. Melt butter and stir in milk. When bubbling, add potatoes and mash until desired consistency is reached.

Step 3 out of 9

Make the filling: Add butter to a medium-sized saucepan over medium heat. When bubbling, stir in onion. Cook for a few minutes.

Step 4 out of 9

Whisk in flour and cook for about five minutes, or until roux is noticeably darker in colour.

Step 5 out of 9

Stir in oregano, thyme, paprika, salt and pepper, and garlic. Whisk until combined.

Step 6 out of 9

Add in milk, broth, cream, and mustard. Continue to whisk over medium-heat until thickened, about five minutes. Remove filling from heat.

Step 7 out of 9

Grease a nine-inch round pie dish. Add mashed potatoes, pushing down and up the sides until you have a nice, even layer.

Step 8 out of 9

Place into 400°F preheated oven and bake for 10 minutes. Remove, add chicken, followed by sauce. Spread evenly and return to oven. Bake for 20 minutes, or until heated through.

Step 9 out of 9

Allow to cool (a lot) before serving!