A flavorful gravy filling, creamy mashed potatoes, juicy chicken, and mixed vegetables make up this chicken shepherd's pie. For a simple shortcut, use leftover chicken or mashed potatoes!
Chicken Shepherd’s Pie
What else do you do but mix Shepherd's Pie and Chicken Pot Pie together to make the best comfort food ever when you're famished for both at the same time?
Although nothing compares to the homemade flavor of cooking fresh chicken in some chicken broth and reserving that broth for this savory filling, this recipe is great if you have leftover chicken or mashed potatoes to use up.
Your family will lick their plates clean if you serve this with some buttermilk biscuits!
How to Make It
Cook the chicken through after 15 minutes of gentle boiling in chicken broth. Chicken should be shredded and set aside. To make the filling, save the chicken broth.
For four minutes, sauté onions in butter. Cook the garlic and seasonings for one minute.
After adding the chicken, simmer and reduce for ten to fifteen minutes. Add more splashes of the leftover chicken broth while it simmers to achieve the desired consistency. (I add roughly ¾ of the last cup.) After mixing in the frozen vegetables, heat them through before turning off the stove.
In order to transfer the filling to a baking dish that can be used in the oven or the broiler, let it cool slightly. Warm mashed potatoes should be gently spooned on top in close succession. Use a silicone spatula to spread it out, being careful not to press down too firmly.
If desired, "rake" a pattern onto the top using a fork. 10 minutes of uncovered baking at 450° followed by 4 minutes of broiling at 550°. Serve with buttermilk biscuits and top with parsley after 5 minutes of resting.
Refrigerator: Prepare the filling and keep it there for up to two days in an airtight container. The filling can be heated again on the stovetop or covered and baked for 20 minutes at 350 degrees. Add some warm mashed potatoes on top, then bake as directed.
For up to three months in the freezer, assemble the filling and place it in an airtight container. In the fridge, defrost it for 24 hours. The filling can be heated again on the stovetop or covered and baked for 20 minutes at 350 degrees. Add some warm mashed potatoes on top, then bake as directed.
For up to 3 days in the fridge or up to 3 months in the freezer, store in an airtight container.
Chicken Shepherd's Pie
- 2 lbs. boneless skinless chicken breast or thighs
- 3 cups chicken broth
- 4 Tablespoons butter
- ½ small yellow onion
- 3 cloves garlic
- ½ teaspoon EACH: Onion Powder, mustard powder, dried thyme, dried rosemary
- ¼ teaspoon EACH: Ground sage, black pepper
- ⅓ up flour
- ½ cup Half and half
- 1 chicken bouillon cube
- 1 teaspoon Worcestershire sauce
- 2 cups frozen vegetables
- 5 cups warm mashed potatoes
- Preheat oven to 450 degrees.
- Pat the chicken dry and season with salt/pepper. Add 3 cups of chicken broth to a medium saucepan and add the chicken. Gradually bring it to a gentle boil. Let the chicken cook with the lid cracked for 15 minutes, or until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
- While the chicken cooks, melt 4 Tbsp. butter in a wide (12-inch) pan over medium heat. Add the onions and sauté them for 4 minutes. Add the garlic and seasonings. Toss to coat and cook for 1 more minute.
- Add the flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
- Reduce heat to low. Add 2 cups of the reserved chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. Adding the liquid too quickly will break the roux and interfere with the thickness of the gravy.
- Add chicken bouillon and 1 teaspoon Worcestershire sauce. Then add the shredded chicken and stir to combine.
- Increase heat to medium and continue to add splashes of the remaining 1 cup of chicken broth while letting the filling simmer, reduce, and concentrate for 10-15 minutes. I usually use ¾ of the remaining cup.
- Add the frozen vegetables and stir to combine and heat through. Remove from heat.
- Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn’t oven/broil safe.
- Let the filling cool slightly, then carefully place scoops of warm potatoes on the top. Try to add several scoops that are all almost touching each other to eliminate the amount of spreading you’ll need to do. (See process shots in post above.)
- Use a silicone spatula to gently spread the warm potatoes in an even and smooth layer over the filling. Don't push down hard to ensure the potatoes stay on the top.
- If desired, use a fork to “rake” a design on the top. Place in the preheated oven and bake uncovered for 10 minutes.
- Set broiler to high (550 degrees), and let the top brown for about 4 minutes, watch it carefully during this time to ensure it doesn’t burn. Don’t do this with glass or Pyrex baking dishes.
- Remove and garnish with parsley. Let it sit for 5 minutes prior to serving.
- 2 ½ lbs. Bone-in chicken may also be used. Alternatively, you can use 3 cups leftover or rotisserie chicken. If using leftover chicken, no need to simmer it in chicken broth first.
- This is a great meal to serve with my easy Buttermilk Biscuits or Cheddar Bay Biscuits.
- Be sure to try my Easy Shepherd's Pie and my Chicken Pot Pie with Biscuits next!
- Refrigerator: Assemble the filling and store in an airtight container in the fridge for up to 2 days. Reheat the filling on the stove top or cover it and bake it in a 350° oven for 20 minutes. Top with warm mashed potatoes, and bake as instructed.
- Freezer: Assemble the filling and store in an airtight container in the freezer for up to 3 months. Let it thaw for 24 hours in the refrigerator. Reheat the filling on the stove top or cover it and bake it in a 350° oven for 20 minutes. Top with warm mashed potatoes, and bake as instructed.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.