Chicken Shepherd’s Pie Recipe

Introduction

Chicken Shepherd’s Pie is a comforting and hearty dish that takes a classic favorite and gives it a delicious twist. Tender shredded chicken combined with vegetables and topped with creamy mashed potatoes makes for a satisfying meal perfect for any night of the week.

Ingredients

• 2 cups cooked, shredded chicken
• 1 cup diced carrots
• 1 cup peas
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 large potatoes (about 2 pounds)
• ½ cup milk
• 4 tablespoons unsalted butter
• Salt, pepper, and 1 teaspoon dried thyme

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a skillet, heat olive oil over medium heat and sauté the onions until translucent. Add the garlic and carrots, cooking until softened. Stir in the shredded chicken, peas, salt, pepper, and dried thyme.
3. Step 3: Sprinkle flour over the mixture and gradually add chicken broth, stirring constantly to thicken the filling.
4. Step 4: Peel and boil the potatoes in salted water until fork-tender. Drain and mash them with the milk and butter until creamy and smooth.
5. Step 5: Spread the chicken and vegetable filling evenly in a baking dish. Top with the mashed potatoes, spreading evenly to cover the filling.
6. Step 6: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.

Tips & Variations

• For extra flavor, add a splash of Worcestershire sauce to the chicken mixture before baking.
• Use sweet potatoes instead of regular potatoes for a slightly sweeter and nutritious topping.
• Sprinkle grated cheddar cheese on top of the mashed potatoes before baking for a cheesy crust.
• If you prefer a vegetarian version, substitute chicken with lentils or mushrooms.

Storage

Store leftover Chicken Shepherd’s Pie in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. For longer storage, freeze before baking or after cooling; thaw overnight in the refrigerator and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for this recipe?

Yes, using leftover cooked chicken works perfectly and helps save time while adding great flavor to the pie.

What can I use if I don’t have chicken broth?

If you don’t have chicken broth, you can substitute with vegetable broth, water with a bit of seasoning, or bouillon cubes dissolved in hot water.

Chicken Shepherd’s Pie Recipe

Print Recipe

★★★★★

4.7 from 66 reviews

A comforting Chicken Shepherd’s Pie featuring tender shredded chicken mixed with sautéed vegetables in a savory sauce, topped with creamy mashed potatoes and baked to golden perfection. This hearty dish combines wholesome ingredients for a satisfying family meal.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Chicken Filling

• 2 cups cooked, shredded chicken
• 1 cup diced carrots
• 1 cup peas
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil for sautéing
• 2 tablespoons all-purpose flour
• 1 cup chicken broth

Mashed Potato Topping

• 4 large potatoes (about 2 pounds), peeled and quartered
• ½ cup milk
• 4 tablespoons unsalted butter
• Salt to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the assembled pie.
2. Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped onions and sauté until translucent. Then add the minced garlic and diced carrots, cooking until the carrots are softened, about 5 minutes.
3. Combine Chicken and Peas: Stir in the shredded chicken, peas, dried thyme, salt, and pepper. Mix well to combine all ingredients evenly.
4. Thicken Filling: Sprinkle the flour over the mixture and stir to coat. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Cook the mixture until it thickens into a sauce, about 3-5 minutes.
5. Prepare Mashed Potatoes: Meanwhile, boil the peeled potatoes in salted water until fork-tender, around 15-20 minutes. Drain well and mash the potatoes using milk and butter until smooth and creamy. Season with salt to taste.
6. Assemble Pie: Spread the chicken and vegetable filling evenly into a baking dish. Spoon and spread the mashed potatoes over the top, smoothing them with a spatula.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the topping turns golden brown and the filling is bubbling.

Notes

• You can substitute frozen peas and carrots if fresh are unavailable; thaw and drain before use.
• For a richer mashed potato topping, add a splash of cream or a dollop of sour cream.
• This dish can be prepared ahead by assembling and refrigerating before baking; add a few extra minutes to baking time if cold from fridge.
• Use a sharp knife to score the mashed potatoes lightly to help them brown evenly.
• Leftovers store well in the refrigerator for up to 3 days and reheat in the oven for best texture.

Keywords: chicken shepherd’s pie, chicken casserole, comfort food, baked casserole, mashed potatoes, easy dinner