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Chicken Shepherd's Pie Recipe

Chicken Shepherd’s Pie Recipe: Cozy Comfort with Leftovers

A warm, savory Chicken Shepherd's Pie recipe featuring tender chicken in creamy gravy topped with fluffy mashed potatoes, perfect for using leftover chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 tablespoons Unsalted Butter Can substitute with olive oil for dairy-free.
  • 0.5 medium Onion, diced Shallots or leeks can be used.
  • 2 ribs Celery, diced Can replace with bell peppers.
  • 1 large Carrot, diced Substitute with parsnips for a different taste.
  • 4 cloves Garlic, minced Garlic powder can be used in a pinch.
  • 3 tablespoons All-Purpose Flour Gluten-free flour can be used.
  • 1 cup Chicken Broth Vegetable broth can be substituted.
  • 0.25 cup Milk or Cream Dairy-free milk can be used.
  • 1 teaspoon Fresh Thyme ½ teaspoon dried thyme can be used.
  • 0.5 teaspoon Salt Adjust based on preference.
  • 0.25 teaspoon Black Pepper Adjust based on preference.
  • 1 cup Peas, fresh or frozen Corn can be used instead.
  • 2 cups Cooked Chicken, shredded Leftover turkey works well too.
For the Topping
  • 4.5 cups Mashed Potatoes Can use store-bought or homemade.
  • 2 ounces Cheddar Cheese, shredded Omit for a dairy-free dish.
  • Fresh Parsley Can substitute with chives or omit.

Equipment

  • 3.5-quart saucepan
  • Baking Dish
  • spatula

Method
 

Step-by-Step Instructions
  1. Melt 3 tablespoons of unsalted butter over medium heat in a 3.5-quart saucepan for about 2 minutes until fragrant.
  2. Sauté ½ medium diced onion, 1 large diced carrot, and 2 ribs of diced celery for about 5 minutes until tender and translucent.
  3. Add 4 minced garlic cloves and mix for another minute, then sprinkle in 3 tablespoons of all-purpose flour and cook for 1-2 minutes.
  4. Gradually whisk in 1 cup of chicken broth and ¼ cup of milk, stirring continuously until smooth, about 2-3 minutes.
  5. Remove from heat and mix in 1 cup of peas, 2 cups of shredded cooked chicken, 1 teaspoon of fresh thyme, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
  6. Transfer the chicken and vegetable mixture into a greased baking dish, spreading it evenly.
  7. Spread warm mashed potatoes (4.5 cups) evenly over the chicken filling.
  8. Sprinkle 2 ounces of shredded cheddar cheese on top, and garnish with fresh parsley if desired.
  9. Preheat the oven to 375°F (190°C) and bake uncovered for 30 minutes until bubbling and golden brown.
  10. Allow to cool for a few minutes, then serve and savor.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Use warm mashed potatoes for a smoother topping. Whisk constantly to avoid lumpy gravy. You can assemble a day in advance for convenience.

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