Cook & Shred Chicken: Heat olive oil in a skillet over medium heat. Season chicken breasts with garlic powder, onion powder, salt, and pepper. Sear for 4–5 minutes per side until golden brown. Pour in 1/2 cup of chicken broth, cover, lower heat, and simmer for 15–20 minutes until cooked through. Remove chicken and shred using two forks.

Make the Gravy: Melt 2 tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually pour in the remaining 1.5 cups of chicken broth while whisking continuously to prevent lumps. Simmer for 5–7 minutes until thickened. Season with salt and pepper, and stir in optional heavy cream. Fold the shredded chicken into the gravy.

Make the Mashed Potatoes: Place chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain well and return to the pot. Add butter and mash until smooth. Gradually pour in milk while mashing to reach desired creaminess. Season with salt and pepper.

Assemble: Place a generous portion of creamy mashed potatoes in a bowl or on a plate, then ladle the warm shredded chicken and gravy mixture over the top.