Chicken Shepherd's Pie

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This Chicken Shepherd's Pie is a delicious twist on the traditional dish, featuring a rich and creamy chicken filling topped with golden mashed potatoes. Seasoned with a blend of thyme, rosemary, and sage, the flavorful gravy is packed with shredded chicken and hearty vegetables. This comforting recipe is easy to make and serves up warm, satisfying bites for the whole family.

Course chicken, Main Dish

Cuisine American

Keyword chicken, mashed potatoes, shepherd's pie

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 397kcal

Author Laura

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.

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