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Quick & Easy Chicken Shepherd’s Pie

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Quick & Easy Chicken Shepherd’s Pie is the ultimate comfort food, perfect for family dinners or cozy gatherings. With a creamy chicken and vegetable base topped with fluffy mashed potatoes and a layer of melted cheese, this dish delivers hearty, home-cooked flavors that everyone will adore. It’s a warm and satisfying meal that brings comfort straight to your table.

This recipe is an excellent way to use leftover chicken or a convenient store-bought rotisserie chicken, making it a breeze to prepare. Frozen mixed vegetables add both color and nutrition while saving you time in the kitchen. For the topping, you can whip up fresh mashed potatoes or use leftovers if you have them on hand, making this dish even quicker to assemble.

Baked Individual Chicken Shepher'd Pie

My family absolutely LOVED this Chicken Shepherd’s Pie with frozen veggies. It’s become a favorite in our household, and I’m confident it will be a go-to meal for your family too. Its simplicity and comforting flavors make it a recipe you’ll want to make again and again!

  • POTATOES
  • MILK
  • BUTTER
  • SALT AND PEPPER
  • ONION
  • GARLIC
  • ALL-PURPOSE FLOUR
  • CHICKEN
  • DIJON MUSTARD
  • LEMON JUICE
  • FRESH ROSEMARY
  • PARMESAN CHEESE

Start by preparing your mashed potatoes. You can make them on the stovetop or use an Instant Pot for convenience. I personally prefer using my Instant Pot because it’s quick and easy. If you already have leftover mashed potatoes, you’ll need about 3 cups. Simply reheat them to make them easier to spread later.

Next, prepare the base layer of the chicken shepherd’s pie. In a large skillet, melt butter over medium heat and add chopped onion. Cook the onion until it becomes tender and translucent, about 3-5 minutes. Stir in minced garlic and cook for an additional minute until fragrant. Sprinkle flour over the onion and garlic mixture, stirring to coat everything evenly.

Gradually whisk in the milk, Dijon mustard, lemon juice, and rosemary. Continue whisking until the mixture forms a thick, creamy sauce. Add the shredded chicken and frozen vegetables to the skillet, stirring to combine. Cook for another 3-5 minutes to warm everything through. I like to use a mix of peas, carrots, and corn for a colorful and flavorful vegetable medley.

Assemble the Shepherd’s Pie

Pour the chicken and vegetable mixture into a 9-inch square baking dish. For individual servings, you can divide the mixture into smaller baking dishes. In the photo, I used a small dish for a single portion and put the rest in a standard 9-inch pan.

Spread the hot mashed potatoes evenly over the chicken mixture. Sprinkle freshly grated Parmesan cheese over the top for added flavor and a golden finish. Place the dish under the broiler and cook until the cheese melts and becomes bubbly, about 5 minutes. Keep a close eye on it, as broiling can quickly go from perfect to overdone.

Once the cheese is melted and golden, remove the dish from the oven and serve immediately. This warm, comforting Chicken Shepherd’s Pie is ready to enjoy!

Can I use leftover cooked chicken for this shepherd’s pie recipe?
Absolutely! Using leftover chicken is a great way to repurpose cooked chicken and save time in the process.

Can I use ground chicken instead of diced chicken pieces?
Yes, ground chicken or turkey is a suitable alternative. Make sure you cook it thoroughly before assembling the pie.

What sides pair well with Chicken Shepherd’s Pie?
A simple green salad, steamed vegetables, or a side of crusty bread can complement the richness of the pie.

Up Close Chicken Shepherd's Pie
Baked Individual Chicken Shepher'd Pie

Chicken Shepherd’s Pie

Real Mom Kitchen

This Chicken Shepherd's Pie is a comforting and hearty dish featuring a creamy chicken and vegetable filling topped with fluffy mashed potatoes and a sprinkle of Parmesan cheese. Perfect for using up leftover chicken and vegetables, it’s a quick and satisfying meal that’s easy to prepare. Broiled to golden perfection, this recipe is a family-friendly favorite for busy weeknights or cozy dinners!
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 338 kcal

Ingredients
  

Mashed Potatoes:

  • 6 medium potatoes peeled and cut into chunks
  • ½ cups milk
  • 1 Tbsp butter
  • salt & pepper to taste

Chicken Gravy Base:

  • 1 Tbsp butter
  • 1 onion chopped
  • 3 cloves garlic minced
  • ¼ cup flour
  • 2 cups milk
  • 1 cup chicken cooked and diced
  • 1 Tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1 Tbsp fresh rosemary or 1 tsp dry rosemary
  • ¼ cup Parmesan cheese freshly shredded

Instructions
 

  • Make the mashed potatoes: For the stove top – Boil a large pot of salted water on the stovetop. Add in potatoes and cover, cooking for 15 minutes or until potatoes are tender. Drain.
  • Add in ½ cup milk, salt and pepper and 1 tbsp butter. Mash until smooth. Set aside.
  • For the Instant Pot version: Add the potatoes to the Instant Pot with 1/2 cup chicken broth. Seal the pot and set to cook on manual for 12 minutes.
  • When done, do a quick release. Remove the lid and mash potatoes with a potato masher. Add in the butter and milk and continue mashing to the consistency you desire.
  • For the chicken gravy base: In a large skillet, melt 1 tbsp butter over medium heat. Add onions cook for about 5 minutes. Add in the garlic and cook for 1 minute. Stir in flour.
  • Whisk in milk, Dijon mustard, lemon juice, and rosemary. Continue to whisk constantly until it reaches a thick consistency. Add in chicken and frozen vegetables and stir for another 3 to 5 minutes.
  • Spread chicken mixture in a 9-inch square baking dish. Spread mashed potatoes on top. Sprinkle on Parmesan cheese.
  • Broil for about 5 minutes or until cheese melts. Serve hot. Serves 6.

Nutrition

Serving: 1 serving | Calories: 338kcal | Carbohydrates: 50g | Protein: 16g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 204mg | Potassium: 1183mg | Fiber: 3g | Sugar: 7g | Vitamin A: 336IU | Vitamin C: 15mg | Calcium: 215mg | Iron: 2mg
Keyword chicken, mashed potatoes, shepherd’s pie
Tried this recipe?Let us know how it was!

This recipe is adapted from Simply Stacie.

4 from 2 votes (2 ratings without comment)

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