Hashbrown Chicken Vegetable Pot Pie Casserole

themom100.com

Diana Shields

4 tablespoons extra-virgin olive oil , divided

1 tablespoon minced garlic

1 onion , chopped

2 cups diced red or white potatoes

1 cup sliced carrots

½ cup chopped celery

4 cups roughly chopped broccoli florets and stems

Kosher or coarse salt and freshly ground black pepper , to taste

4 cups chicken or vegetable broth , preferably low-sodium

1 cup fresh or frozen peas

1 cup fresh or frozen corn kernels

1 ½ cups (an 8-ounce package) sliced mushrooms

1 tablespoon minced fresh rosemary or 1 teaspoon crumbled dried rosemary

3 tablespoons unsalted butter

½ cup all-purpose flour

4 cups cubed or shredded cooked chicken

½ cup heavy (whipping) cream or half-and-half

½ cup chopped fresh flat-leaf parsley

2 large Idaho (all-purpose) potatoes (about ¾ pound) , peeled and grated (see Note)

Directions at themom100.com

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