Chicken Shepherd’s Pie

A comforting twist on the classic Shepherd’s Pie, this recipe combines tender chicken, hearty vegetables, and a rich, savory gravy, all topped with creamy mashed potatoes.

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Course: Main Course

Cuisine: Comfort Food / American-British Fusion

Keyword: Chicken Shepherd’s Pie

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 524kcal

Ingredients

1 ½ lbs boneless, skinless chicken (or 3 cups shredded cooked chicken)
2 cups chicken broth (for cooking and gravy)
2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
¼ cup all-purpose flour
½ cup half-and-half
2 cups frozen mixed vegetables
3 cups mashed potatoes (warm)
Chopped fresh parsley (for garnish)

Instructions

Cook the Chicken

In a pot, gently simmer the chicken in 1 ½ cups of chicken broth for about 15 minutes, or until fully cooked.
Remove, shred the chicken, and reserve the broth for later.

Make the Filling

In a large skillet, melt butter over medium heat. Sauté onions for 4 minutes, then add garlic, salt, pepper, and thyme. Cook for another minute.
Sprinkle in flour and stir continuously for 2 minutes.
Gradually add 1 cup of the reserved broth and the half-and-half, stirring constantly.

Combine & Simmer

Stir in shredded chicken and let the mixture simmer for 10-15 minutes, adding additional broth if needed to reach your desired consistency.
Mix in frozen vegetables and cook until heated through. Remove from heat.

Assemble & Bake

Preheat oven to 450°F.
Transfer the filling to a baking dish if needed. Spoon warm mashed potatoes over the top and spread evenly.
Use a fork to create texture on top if desired.

Bake & Broil

Bake uncovered for 10 minutes.
Broil at 550°F for 3-4 minutes, until golden brown.
Let sit for 5 minutes before serving. Garnish with parsley.

Nutrition

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