Chicken Shepherd's Pie

Chicken Shepherd's Pie is an easy dinner idea with chicken and vegetables smothered in a savory gravy filling and topped with mashed potatoes. This is a great recipe for leftover chicken or mashed potatoes.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

Servings: people

Calories: 522kcal

Author: Stephanie

Ingredients

2 lbs. boneless skinless chicken breast or thighs see notes
Salt/Pepper
3 cups chicken broth
4 Tablespoons butter
½ small yellow onion finely diced
3 cloves garlic minced
½ teaspoon EACH: Onion Powder, mustard powder, dried thyme, dried rosemary
¼ teaspoon EACH: Ground sage, black pepper
1/3 cup flour
½ cup Half and half
1 chicken bouillon cube or 1 tsp better than bouillon
1 teaspoon Worcestershire sauce
2 cups frozen vegetables (peas, carrots, corn)
5 cups warm mashed potatoes

US Customary - Metric

Instructions

Preheat oven to 450 degrees.
Pat the chicken dry and season with salt/pepper. Add 3 cups of chicken broth to a medium saucepan and add the chicken. Gradually bring it to a gentle boil. Let the chicken cook with the lid cracked for 15 minutes, or until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
While the chicken cooks, melt 4 Tbsp. butter in a wide (12-inch) pan over medium heat. Add the onions and sauté them for 4 minutes. Add the garlic and seasonings. Toss to coat and cook for 1 more minute.
Add the flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
Reduce heat to low. Add 2 cups of the reserved chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. Adding the liquid too quickly will break the roux and interfere with the thickness of the gravy.
Add chicken bouillon and 1 tsp Worcestershire sauce. Then add the shredded chicken and stir to combine.
Increase heat to medium and continue to add splashes of the remaining 1 cup of chicken broth while letting the filling simmer, reduce, and concentrate for 10-15 minutes. I usually use ¾ of the remaining cup.
Add the frozen vegetables and stir to combine and heat through. Remove from heat.
Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn’t oven/broil safe.
Let the filling cool slightly, then carefully place scoops of warm potatoes on the top. Try to add several scoops that are all almost touching each other to eliminate the amount of spreading you’ll need to do. (See process shots in post above.)
Use a silicone spatula to gently spread the warm potatoes in an even and smooth layer over the filling. Don't push down hard to ensure the potatoes stay on the top.
If desired, use a fork to “rake” a design on the top. Place in the preheated oven and bake uncovered for 10 minutes.
Set broiler to high (550 degrees), and let the top brown for about 4 minutes, watch it carefully during this time to ensure it doesn’t burn. Don’t do this with glass or Pyrex baking dishes.
Remove and garnish with parsley. Let it sit for 5 minutes prior to serving.

Notes

Pro Tips:

2 ½ lbs. Bone-in chicken may also be used. Alternatively, you can use 3 cups leftover or rotisserie chicken. If using leftover chicken, no need to simmer it in chicken broth first.
This is a great meal to serve with my easy Buttermilk Biscuits or Cheddar Bay Biscuits.
Be sure to try my Easy Shepherd's Pie and my Chicken Pot Pie with Biscuits next! 😉

Make-Ahead Method:

Refrigerator: Assemble the filling and store in an airtight container in the fridge for up to 2 days. Reheat the filling on the stove top or cover it and bake it in a 350° oven for 20 minutes. Top with warm mashed potatoes, and bake as instructed.
Freezer: Assemble the filling and store in an airtight container in the freezer for up to 3 months. Let it thaw for 24 hours in the refrigerator. Reheat the filling on the stove top or cover it and bake it in a 350° oven for 20 minutes. Top with warm mashed potatoes, and bake as instructed.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Nutritional facts are per serving. The number of servings are at the top of the recipe card in the middle, this recipe has 6 servings.

Nutrition