• 2 cups cooked potatoes (boiled) and cooled
• 2 tablespoons melted butter
• 1/4 cup milk or chicken stock, warmed
• 3/4 teaspoon black pepper
• 2 tablespoon shallots, minced
• 2 teaspoon parsley, divided
• 1/2 cup Panko or Gluten Free Panko
• 1/2 cup unseasoned (gluten-free or regular) bread crumbs *See note on how to make gluten-free bread crumbs
• 1 1/2 cups cooked leftover chicken, chopped small (I recommend roasted chicken. Do not just use boiled chicken as that doesn’t have enough flavor)
• Pan gravy from roasted chicken for dipping