Chicken Shepherd’s Pie
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Utah’s weather is nothing if not unpredictable, with temperatures swinging wildly between warm and chilly. Just last week, what began as a brisk low of 42 degrees for one day transformed into the high temperature for the following day. It was on one of those colder, cozier days that I decided it was the perfect time to try out something new: Chicken Shepherd’s Pie.
My family has always been big fans of the classic shepherd’s pie. So, I’d been eager to experiment with a tender chicken-based twist on this beloved comfort dish. I have already shared one version recently that included Parmesan cheese. This one has no cheese, but it is just as tasty! It’s like a chicken pot pie, but with mashed potatoes instead of pie crust.
At first glance, the ingredient list might seem a bit lengthy, but don’t let that discourage you! Many of the items are pantry staples, especially the dry spices that lend such depth of flavor to the creamy chicken base. Three standout herbs—thyme, rosemary, and sage—combine perfectly to create a flavorful foundation that feels just as comforting as the original version. These spices work together so beautifully, each adding its own character to the dish, and truly making it a meal worth savoring.
When it comes to the mashed potato topping, the choice is entirely yours. You can opt for your favorite mashed potatoes, whether homemade or store-bought, and yes, even Instant Potatoes will do the trick. That said, my Instant Pot Mashed Potatoes are not only quick and hassle-free but also deliver a much better flavor and texture compared to the instant option. They’re a simple way to elevate the dish without adding extra stress to your cooking routine. You can let them cook while you prepare the chicken base.
The final thing you do with this dish is to broil the casserole for a few minutes. This crisps up the top of the potatoes and gives it a nice golden color. This just adds to the texture of the dish. You can skip it if you want to, but I think it really makes this dish.
One important tip, if you want that browned crispy potato topping be sure to use a metal pan. You should not broil food in a glass dish even oven-safe glass like Pyrex. The direct, intense heat can cause it to crack or shatter. Other good options include seasoned cast iron, ceramic, or porcelain baking dishes.
Ingredients for Chicken Shepherd’s Pie Recipe
- BUTTER
- ONION
- GARLIC
- ONION POWDER
- MUSTARD POWDER
- DRIED THYME
- DRIED ROSEMARY
- GROUND SAGE
- ALL-PURPOSE FLOUR
- CHICKEN BROTH
- HALF AND HALF
- CHICKEN BOUILLON
- WORCESTERSHIRE SAUCE
- COOKED CHICKEN
- FROZEN MIXED VEGETABLES (I USED PEAS, CARROTS, AND CORN)
- PREPARED MASHED POTATOES
Instructions for Chicken Shepherd’s Pie
Prepare the Base: Start by melting butter in a skillet over medium heat. Sauté finely chopped onions for about 4 minutes until softened and fragrant. Add minced garlic and your favorite seasonings, tossing them together and cooking for an additional minute.
Create the Roux: Sprinkle flour into the skillet and cook for 2 minutes, stirring constantly to ensure everything is well combined.
Build the Gravy: Reduce the heat to low and gradually incorporate 2 cups of chicken broth, stirring to prevent lumps. Follow with half and half, adding it slowly to maintain the velvety texture of the gravy. Avoid adding liquids too quickly, as it may break the roux and compromise the gravy’s thickness.
Enhance the Flavor: Mix in chicken bouillon and a teaspoon of Worcestershire sauce. Then, fold in the shredded chicken, ensuring it’s evenly coated with the gravy.
Simmer and Thicken: Increase the heat to medium, adding small amounts of the remaining chicken broth over the next 10-15 minutes. Use about ¾ cup of the remaining broth, stirring occasionally to allow the mixture to thicken.
Add the Veggies: Stir in a mix of frozen vegetables, allowing them to heat through before removing the skillet from the stove.
Assemble the Dish: Transfer the chicken mixture to a lightly greased metal 9 x 13-inch baking dish, spreading it out evenly. Let the filling cool slightly before adding warm mashed potatoes on top. Gently spread the potatoes to cover the filling completely.
Add Finishing Touches: For a rustic look, use a fork to create decorative ridges on the potato layer. Place the dish in a preheated 450°F (232°C) oven and bake uncovered for 10 minutes.
Crisp and Garnish: Switch to the broiler on high and brown the top of the potatoes for about 4 minutes. Keep a close eye to avoid burning. Garnish with fresh parsley for a pop of color, if desired. Let the dish rest for 5 minutes before serving. This recipe serves 6.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables like carrots, peas, or green beans can be diced and added. Just make sure to lightly sauté or steam them before mixing them into the filling to ensure they’re cooked through.
What can I use instead of half-and-half?
You can substitute heavy cream for a richer texture or whole milk for a lighter option. Adjust the amount slightly depending on your preference for creaminess.
Can I make this ahead of time?
Yes! You can prepare the filling and mashed potatoes separately and store in the fridge. To cook, bake covered for 20 minutes. Then uncover and cook just as directed in the recipe.
Can I use rotisserie chicken?
Definitely! Rotisserie chicken is a great shortcut for shredded chicken, and it adds delicious flavor.
How do I ensure the top gets browned without burning?
Keep a close watch when broiling and rotate the dish if needed for even browning. You can also lightly brush the potato layer with melted butter before broiling for extra crispness.
For more recipes like this, try:
Chicken Shepherd’s Pie
Real Mom Kitchen
Equipment
Ingredients
- 4 Tbsp butter
- ½ cup onion finely diced
- 3 cloves garlic minced
- ½ tsp onion powder
- ½ tsp mustard powder
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ¼ tsp ground sage
- ¼ tsp black pepper
- ⅓ cup flour
- 3 cups chicken broth
- ½ cup half and half
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 tsp Worcestershire sauce
- 3 cups boneless skinless chicken breast cooked and shredded
- 2 cups frozen vegetables (I used peas, carrots, corn)
- 5 cups warm mashed potatoes (I make my Instant Pot Mashed Potatoes)
Instructions
- In a skillet, melt butter 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.
- Mix in the flour. Cook for 2 minutes until well combined.
- Reduce heat to low. Add 2 cups chicken broth a little at a time, 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 for 10-15 minutes. I 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 metal 9 x 13-inch baking dish.
- Let the filling cool slightly, then carefully place scoops of warm potatoes on top. Then carefully spread to cover the chicken mixture.
- If desired, use a fork to “rake” a design on the top. Bake in the 450-degree oven uncovered for 10 minutes.
- Set the broiler to high and brown the top for about 4 minutes. Watch it carefully during this time to ensure it doesn’t burn. Remove and garnish with parsley if desired. Let it sit for 5 minutes prior to serving. Serves 6.
Nutrition
This recipe is adapted from The Cozy Cook.
