- 8 slices cooked chicken breast, (cut from an Archer Farms® all-natural oven-roasted savory chicken
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 teaspoon chopped fresh thyme
- 1 cup refrigerated mashed potatoes
- 2 (1/2 inch thick) slices Archer Farms rustic French bread
- Pour pan juices from roast chicken into measuring cup. Add enough water to make 1 cup. Whisk together pan juice mixture, flour and chicken broth in small saucepan until smooth. Heat to boiling over medium high heat, stirring constantly. Cook 2 minutes or until sauce thickens slightly. Stir in thyme; season lightly with salt and pepper.
- Meanwhile, heat potatoes as directed on package.
- Place bread slices on serving plates. Top with sliced chicken and mashed potatoes, making a well in the potatoes with the back of spoon for the pan sauce. Spoon hot pan sauce over chicken and potatoes.