Chicken Shepherd's Pie
A cozy and delicious Chicken Shepherd's Pie perfect for weeknight dinners or special occasions, featuring tender chicken, rich gravy, and creamy mashed potatoes.
Ingredients
For the Filling
- 1.5 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
- 0.5 tsp black pepper
- 0.5 tsp dried thyme
- 0.25 cups all-purpose flour
- 0.5 cups half-and-half
- 2 cups frozen mixed vegetables can be swapped for your favorites
For Topping
- 3 cups mashed potatoes warm
- Chopped fresh parsley for garnish
Instructions
Cook the Chicken
- Begin by poaching your chicken in chicken broth until cooked through. Allow it to cool slightly, then shred the meat.
Make the Filling
- In a large skillet, melt butter over medium heat. Add the diced onion and sauté until translucent.
- Stir in minced garlic, thyme, salt, and pepper. Sprinkle flour over the mixture and stir to combine.
Combine & Simmer
- Gradually whisk in the chicken broth and half-and-half, bringing the mixture to a simmer until thickened.
- Fold in the shredded chicken and frozen vegetables, ensuring everything is well-coated.
Assemble & Bake
- Preheat your oven to 400°F (200°C). Pour the chicken filling into a baking dish and top it with warm mashed potatoes, spreading it evenly.
Bake & Broil
- Bake for 20-25 minutes until bubbly. If you’d like a golden crust, switch to broil for the last 2-3 minutes. Just keep an eye on it to avoid burning!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, ensure it’s warmed through to at least 165°F. You can freeze this dish; prepare it through the baking stage, then cover tightly and freeze. Bake directly from frozen, adding a few extra minutes to the cooking time.