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
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake at 400°F (200°C) for 20-25 minutes, until the top is golden and bubbly.
- Serve: Let cool for a few minutes, then serve warm!
This chicken shepherd’s pie is creamy, hearty, and perfect for a family dinner!