Chicken Shepherd’s Pie

Here’s a comforting chicken twist on the classic shepherd’s pie, with a creamy chicken and vegetable filling topped with fluffy mashed potatoes!

Chicken Shepherd’s Pie

Ingredients

For the Filling:

  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup chicken broth
  • 1/2 cup milk or cream
  • 2 tbsp flour (or cornstarch for a gluten-free version)
  • Salt and pepper to taste
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary

For the Mashed Potato Topping:

  • 4 medium potatoes, peeled and cubed
  • 1/2 cup milk or cream
  • 2 tbsp butter
  • Salt and pepper to taste
  • Optional: 1/4 cup shredded cheddar cheese for topping

Instructions

  1. Cook the Potatoes: Place potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 15 minutes. Drain and mash with milk, butter, salt, and pepper until smooth. Set aside.
  2. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and carrots. Sauté for 5-7 minutes until softened.
  3. Make the Sauce: Sprinkle the flour over the vegetables, stir, and cook for 1 minute. Slowly pour in the chicken broth and milk, stirring constantly until the mixture thickens.
  4. Add Chicken and Seasonings: Stir in the cooked chicken, peas, thyme, rosemary, salt, and pepper. Let the mixture simmer for 2-3 minutes until everything is well combined and heated through. Remove from heat.
  5. Assemble: Spread the chicken and vegetable mixture evenly in the bottom of a baking dish. Spoon the mashed potatoes on top, spreading them evenly. If desired, sprinkle cheddar cheese over the potatoes.
  6. Bake: Bake at 400°F (200°C) for 20-25 minutes, until the top is golden and bubbly.
  7. Serve: Let cool for a few minutes, then serve warm!

This chicken shepherd’s pie is creamy, hearty, and perfect for a family dinner!

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