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.

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!

Ingredients For Chicken Shepherd’s Pie

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

Instructions for chicken Shepherd’s Pie

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!

Frequently Asked Questions

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.

For more Shepherd’s Pie recipes, try:

• Simple Shepherd’s Pie
• Shepherd’s Pie Soup
• Meatball Shepherd’s Pie

This recipe is adapted from Simply Stacie.