A Cozy Dinner Favorite

When I first made Chicken Shepherd’s Pie, I was looking for a comforting dish that could feed my family on a chilly evening. This Chicken Shepherd’s Pie is a twist on the traditional shepherd’s pie, swapping lamb for tender, shredded chicken, and it’s packed with hearty vegetables. The creamy mashed potatoes on top bring the whole dish together, making it a go-to for cozy dinners. Every time I make Chicken Shepherd’s Pie, I’m reminded of how easily it can be customized, whether it’s for a weeknight meal or a small gathering.

A Family Tradition

Growing up, shepherd’s pie was a staple in our home, but it wasn’t until I started experimenting in the kitchen that I decided to try Chicken Shepherd’s Pie. My version uses rotisserie chicken, which not only saves time but also gives the dish a rich, savory flavor. I remember the first time my family tasted it—they couldn’t believe how the chicken added a lighter, yet equally satisfying touch to the classic dish. Now, this recipe has become a part of our family tradition, especially during the colder months.

Perfect for Busy Days

One of my favorite things about Chicken Shepherd’s Pie is how easy it is to make, especially when life gets busy. With a few simple ingredients—chicken, potatoes, onions, carrots, and broth—you can have a wholesome meal on the table in under an hour. I love using rotisserie chicken because it cuts down on prep time without sacrificing flavor. This dish is perfect for those days when you want something homemade but don’t have hours to spend in the kitchen.

A Crowd-Pleaser

Whenever I serve Chicken Shepherd’s Pie at a gathering, it’s always a hit. The golden-brown mashed potatoes on top are crispy yet creamy, while the bubbling chicken and vegetable filling peeks through the edges, inviting everyone to dig in. It’s hearty, comforting, and versatile enough to suit any crowd, whether it’s family, friends, or even picky eaters. And the best part? It’s a one-pan meal, making cleanup a breeze!

Chef’s Notes- Chicken Shepherd’s Pie

Time Saver: Use store-bought rotisserie chicken to save on prep time. Shred it while the potatoes are boiling.
Mashed Potato Texture: For the smoothest mashed potatoes, use a potato ricer or mash them while they’re still hot. Be careful not to overwork the potatoes, as they can become gummy.
Make Ahead: You can prepare the filling and mashed potatoes separately up to a day ahead. Just assemble and bake when ready to serve.
Thickness of Filling: Make sure the filling is thick enough before adding the mashed potatoes. If it’s too runny, it will seep through the mashed potato layer.
Baking Sheet Tip: Always place the baking dish on a baking sheet to catch any filling that might bubble over during baking.
Crispy Potato Top: For extra crispiness, use a fork to fluff up the surface of the mashed potatoes before baking, and brush with a little melted butter.
Vegetable Additions: Feel free to add frozen peas, corn, or green beans to the filling for more variety and color.
Broil for Color: For a beautifully browned top, broil the pie for the last 2-3 minutes, keeping a close eye to prevent burning.

Chicken Shepherd’s Pie

0.0 from 0 votes

Course: Main CourseCuisine: American, BritishDifficulty: Medium

Servings

portions

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Total time

hour

Dive into this comforting Chicken Shepherd’s Pie, a delightful twist on the classic dish. Packed with tender chicken, hearty vegetables, and topped with creamy mashed potatoes, this recipe is a complete meal in every bite. Perfect for family dinners or cozy nights in, this dish is sure to become a household favorite!

Ingredients

Mashed Potato Topping
2 pounds russet potatoes peeled and cut into chunks
1/2 cup whole milk
1/4 cup unsalted butter
Kosher salt to taste
Filling
2 tbsp olive oil
1 large yellow onion diced
3 cloves garlic minced
3 large carrots sliced into rounds
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
2 cups cooked shredded chicken (rotisserie works well)
Freshly ground black pepper to taste
Alternative Ingredients:
Potatoes: Sweet potatoes or cauliflower mash for a lower-carb option.
Milk: Almond milk or oat milk for a dairy-free version.
Butter: Vegan butter or margarine for a dairy-free alternative.
Chicken: Turkey or tofu for a different protein source.
Flour: Gluten-free flour blend for a gluten-free option.

Directions

Peel and chop the russet potatoes into chunks. Boil until tender, then drain and mash with whole milk and unsalted butter. Season with kosher salt. Preheat the oven to 500°F (260°C).
In a large cast-iron skillet, heat olive oil over medium-high heat. Add onion, garlic, and carrots. Season with salt and pepper. Cook until softened, about 8-10 minutes.
Sprinkle flour over the vegetables and stir well. Cook for 2 minutes.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring to a boil, then simmer until thickened. Stir in the shredded chicken and adjust seasoning.
Transfer the filling to a baking dish. Spread the mashed potatoes over the top.
Bake in the preheated oven until the mashed potatoes are golden brown and the filling is bubbling, about 15 minutes.