Chicken Shepherd's Pie
A comforting blend of tender chicken, vibrant vegetables, and creamy mashed potatoes that’s perfect for cozy dinners and family gatherings.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken or substitute with 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 cup all-purpose flour
- 0.5 cup half-and-half
- 2 cups frozen mixed vegetables alternatively, frozen peas or corn can be used
- 3 cups mashed potatoes warm
- Chopped fresh parsley for garnish
Instructions
Cooking the Chicken
- In a pot, bring water to a boil and add the chicken breasts. Let them simmer until cooked through, about 15-20 minutes. Shred once cooled, or dice if you prefer chunks.
Making the Filling
- In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
- Stir in the flour, salt, pepper, and thyme, cooking for another minute.
- Gradually whisk in the chicken broth and simmer until thickened.
- Add in the shredded chicken and mixed vegetables, mixing well.
Combining & Simmering
- Allow the filling to simmer for 5-7 minutes, ensuring everything is well-combined and heated through.
Assembling & Baking
- Preheat your oven to 400°F (200°C). Spread the chicken filling in a baking dish, then layer the warm mashed potatoes on top.
- Use a spatula to smooth the potatoes and create peaks for extra crispiness.
Baking & Broiling
- Bake for about 25-30 minutes until the top is golden.
- For an added crunch, broil for the last 2-3 minutes but keep a close eye to prevent burning.
Notes
Garnish with fresh parsley and serve with a green salad or crusty bread for a complete meal. Leftovers can be stored in the refrigerator for up to three days.