1 Tbsp. butter
2 Tbsp. all-purpose flour
1 c. chicken broth
1 tsp. salt
1/4 c. water
2 c. cubed cooked chicken breast
2 carrots, peeled, sliced, and blanched
1 c. chopped, cleaned spinach leaves
1 onion, finely chopped
1/2 c. frozen corn kernels
1/2 c. evaporated milk
1 tsp. dried thyme
1/2 tsp. ground marjoram
3 medium russet potatoes, cooked, peeled, and mashed
1 Tbsp. grated Parmesan cheese
1/4 tsp. paprika
In a medium nonstick saucepan over medium heat, melt the butter. Sprinkle with 1 tablespoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt, and water; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 3-4 minutes. Preheat the oven to 400; spray a casserole with nonstick cooking spray. In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and the sauce. Transfer to the casserole. Top with the potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.
