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Close-up of a delicious Chicken Shepherd's Pie with a golden-brown mashed potato topping, ready to be served.

Easy Chicken Shepherd's Pie

This Chicken Shepherd's Pie recipe is a comforting and flavorful twist on the classic. It features tender chicken and vegetables in a rich sauce, topped with creamy mashed potatoes and baked to golden perfection, making it a perfect meal for a chilly evening.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 pound cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup milk or cream
  • 1 tablespoon Worcestershire sauce
  • Salt to taste
  • Pepper to taste
  • 2 pounds potatoes, peeled and cubed
  • 1/2 cup milk or cream for mashed potatoes
  • 4 tablespoons butter for mashed potatoes
  • Salt to taste for mashed potatoes
  • Pepper to taste for mashed potatoes
  • 1/2 cup shredded cheddar cheese optional

Equipment

  • Large skillet or Dutch oven
  • large pot
  • Potato masher or electric mixer
  • 9x13-inch baking dish
  • measuring cups and spoons
  • cutting board
  • knife
  • mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Chop the onion, carrots, and celery into small, even pieces.
  3. Heat the olive oil in a large skillet or Dutch oven over medium heat.
  4. Add the chopped onion, carrots, and celery and sauté for about 5-7 minutes, or until the onions are translucent and the vegetables are slightly softened.
  5. Add the shredded or diced cooked chicken to the skillet. Stir in the frozen peas, frozen corn, dried thyme, and dried rosemary.
  6. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through and the herbs are fragrant.
  7. Sprinkle the all-purpose flour over the chicken and vegetable mixture and stir well to coat everything evenly.
  8. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
  9. Slowly pour in the chicken broth, stirring continuously to prevent lumps from forming.
  10. Add the milk or cream and Worcestershire sauce, and bring the mixture to a simmer.
  11. Reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has thickened to your liking. Season with salt and pepper to taste.
  12. Place the peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
  13. Drain the potatoes well and return them to the pot.
  14. Add the milk or cream, butter, salt, and pepper to the potatoes. Use a potato masher or an electric mixer to mash the potatoes until they are smooth and creamy. Add cheese if desired.
  15. Pour the chicken and vegetable filling into a 9x13 inch baking dish.
  16. Spread the mashed potatoes evenly over the filling, making sure to cover it completely. You can use a fork to create ridges in the mashed potatoes.
  17. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mashed potatoes are golden brown and the filling is bubbly.
  18. Remove it from the oven and let it rest for 5-10 minutes before serving.

Notes

Use high-quality ingredients for the best results. Don't overcook the potatoes. Season generously with salt and pepper. Get creative with the topping by using sweet potato mash or cauliflower mash. This dish can be made ahead of time. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.