Description

Chicken Shepherd’s Pie is a comforting and hearty twist on the classic, featuring shredded chicken and vegetables in savory gravy topped with creamy mashed potatoes. It’s the perfect one-pan meal for weeknights or family dinners.

Ingredients

3 cups cooked, shredded chicken
2 lbs potatoes, peeled and chopped
3 tablespoons butter
1/2 cup milk or cream
Salt and black pepper, to taste
1 tablespoon olive oil or butter
1 small onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 cup frozen peas or mixed vegetables
1 1/2 cups chicken broth
2 tablespoons all-purpose flour or 1 tablespoon cornstarch
Optional: 1/2 cup shredded cheese for topping
1 tablespoon fresh herbs (parsley, thyme, or rosemary)

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Instructions

Preheat oven to 400°F (200°C).
Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and mash with butter, milk or cream, salt, and pepper. Set aside.
In a large skillet, heat olive oil or butter over medium heat. Add onions, garlic, and carrots. Sauté for 5–7 minutes until softened.
Stir in the flour or cornstarch and cook for 1–2 minutes to form a roux.
Gradually add chicken broth, stirring to create a smooth gravy.
Add shredded chicken, peas, herbs, salt, and pepper. Simmer until thickened and heated through.
Transfer the chicken mixture to a greased 9×13-inch baking dish.
Spread mashed potatoes evenly over the top. Add shredded cheese if using.
Bake for 20–25 minutes until the top is golden and the filling is bubbling.
Let rest for a few minutes before serving.

Notes

Use rotisserie chicken for quick prep.Cool the filling slightly before topping with mashed potatoes to prevent sinking.Yukon gold or russet potatoes are best for mashing.Add extra veggies like mushrooms or green beans for variety.Freeze unbaked or baked pie for up to 2 months.

Nutrition

Serving Size: 1/6 of casserole
Calories: 410
Sugar: 4g
Sodium: 470mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 29g
Cholesterol: 90mg