Creamed Chicken over Mashed Potatoes

Comfort food!  Irene requested this for tonight.  She won't get it until she gets home from bussing at the North Shore Grill.
2 whole chicken breasts, boiled in 2 qts water with:
2 celery stalks, cut into thirds
1 onion, cut into quarters
1 bay leaf
1 Tbl Adobo
1 chicken bouillon cube
1 tsp pepper, freshly ground
1 tsp minced garlic

Cool chicken and dice
strain broth

1 1/2 cups loose-pack frozen mixed vegetables
1 cup broth
1 tbl white wine Worcestershire Sauce, dry white wine, or Worcestershire Sauce
1/2 tsp dried basil, crushed

In a large saucepan, combine the frozen vegetables, broth, Worcestershire Sauce or wine, and basil.  Bring mixture to boiling; reduce heat.  Cover and simmer 5 minutes

2 cups milk
1/2 cup flour
diced chicken (about 2 cups)

Meanwhile, combine milk and flour.  Stir into vegetable mixture.  Cook and stir till thickened and bubbly.  Cook and stir 1 minute more.  Stir in chicken; heat through.

Boil as many potatoes as you need.  I use at least 2 potatoes per person, and more is always appreciated.
I use think-skinned potatoes, and leave the skins on.  I cut out eyes (vicious, I know) and cut large potatoes in half.
When potatoes are easy to pierce with a fork, drain and put in electric mixing bowl.  Add milk and butter (at least 4 Tbl butter and 1/2 cup milk) and 2-4 oz of cream cheese.
Whip potatoes with electric mixer until most lumps are gone.

Serve in bowls.