Nothing screams comfort more than a hearty shepherd’s pie recipe! This Chicken Shepherd’s Pie puts a delicious twist on the traditional casserole dish, using shredded chicken instead of ground beef, making for a healthier alternative.
What’s in This Chicken Shepherd’s Pie Recipe?
This shepherd’s pie recipe is made with chicken for a little twist on a traditional dish. If you like chicken pot pie, then you’ll absolutely love this!
- Butter: Unsalted butter is the base for cooking the vegetables.
- Onion: Use white or yellow.
- Celery: Adds a savory crunch.
- Garlic: Adds delicious garlic flavor.
- Rosemary + Thyme: Add fresh, herbal flavor – use fresh or dried.
- Chicken Bouillon: We prefer Better Than Bouillon, but any is fine.
- Flour: All-purpose flour thickens the filling.
- Worcestershire Sauce: Adds a savory, umami flavor.
- Broth: Low-sodium chicken broth forms the base of the filling.
- Cream: Heavy Cream adds creaminess to the filling.
- Vegetables: Frozen mixed vegetables work best, but canned is fine.
- Chicken: We prefer rotisserie, or cook your own.
- Cheese: We prefer cheddar, but any cheese is fine.
- Potatoes: You can make fresh mashed potatoes with a bit of milk and butter, or use leftover mashed potatoes. You can also grab some pre-made ones from the store.
- Parsley: Adds a bit of color and freshness to the finished dish.
Variations on Shepherd’s Pie with Chicken
Prefer different vegetables? No problem! Add your favorites, such as mushrooms, broccoli, green beans, peas, corn, or spinach. Prefer different meat? Use ground lamb or turkey! You can even substitute the potatoes with sweet potatoes.
You can make this even better by adding ½ cup of white wine in place of ½ cup of chicken broth.
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How to Store and Reheat
Store leftover chicken shepherd’s pie in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes.
How to Freeze
Freeze chicken shepherd’s pie in an airtight container whole or in individual portions for up to 3 months. Let thaw overnight in the refrigerator before reheating and baking.
Notes from the Test Kitchen
Say goodbye to washing piles of dishes! This chicken shepherd’s pie can be cooked all in one pan for your convenience. Chicken goes so well with mixed vegetables, creamy mashed potatoes, and tasty cheese on top. Finally, it’s baked up to perfection in the oven!
Chicken Shepherd’s Pie Recipe
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Ingredients
- 4 tablespoons unsalted butter ½ stick
- ½ cup finely chopped onion
- 2 ribs celery diced
- 1 tablespoon minced garlic 3 cloves
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon chicken bouillon 1 cube
- 4 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 3 cups low-sodium chicken broth store-bought or homemade
- ½ cup heavy cream
- 2 cups frozen mixed vegetables
- 2 cups chopped cooked chicken
- 5 cups cooked mashed potatoes store-bought or homemade
- â…“ cup shredded cheddar cheese
- 1 teaspoon minced parsley
Equipment
- Cast Iron Skillet OR
- 9×13 Baking Pan
Instructions
- Preheat oven to 450°F.
- In a large frying pan or cast-iron pan, melt the butter and cook the onion, celery, and garlic for 2 minutes, then add the thyme, rosemary, chicken bouillon, and flour and stir until combined.4 tablespoons unsalted butter, ½ cup finely chopped onion, 2 ribs celery, 1 tablespoon minced garlic, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 1 teaspoon chicken bouillon, 4 tablespoons all-purpose flour
- Whisk in the worcestershire sauce, broth, and heavy cream, and stir until it starts to thicken, about 1-2 minutes.1 teaspoon Worcestershire sauce, 3 cups low-sodium chicken broth, ½ cup heavy cream
- Stir in the vegetables and chicken.2 cups frozen mixed vegetables, 2 cups chopped cooked chicken
- Add spoons of the mashed potatoes around the pan and spread out.5 cups cooked mashed potatoes
- Sprinkle it with cheese and place in the oven.â…“ cup shredded cheddar cheese
- Bake for 30 minutes.
- Remove and sprinkle with parsley before serving.1 teaspoon minced parsley
Notes
- Make sure the mashed potatoes are not too thick so they will spread easily. Warm them some before adding to also help with spreading.
- To stop the mash from melting and sinking into the filling, allow the chicken to cool before topping it with the mashed potatoes.
- To prevent your chicken shepherd’s pie from being runny, make sure you’ve simmered the gravy long enough to thicken. You can also add in more flour to do this. A runny casserole can also be due to not draining the potatoes thoroughly enough.
- For a fancier look, you can pipe the potatoes on top using a decorative piping tip, or rake the potatoes with the tines of a fork.
- This casserole can be baked in a large cast-iron skillet or a 9×13-inch baking pan. I like to cook everything in the same pan I plan to bake it in.
How to Make Chicken Shepherd’s Pie Step by Step
Sauté the Vegetables: Preheat your oven to 450°F. In a large frying pan or cast-iron pan, melt 4 tablespoons of unsalted butter and cook ½ cup of finely chopped onion, 2 diced ribs of celery, and 1 tablespoon of minced garlic for 2 minutes, then add ½ teaspoon of dried thyme, ½ teaspoon of dried rosemary, 1 teaspoon of chicken bouillon, and 4 tablespoons of all-purpose flour and stir until combined.
Make the Sauce: Whisk in 1 teaspoon of Worcestershire sauce, 3 cups of chicken broth, and ½ cup of heavy cream, and stir until it starts to thicken, about 1-2 minutes.
Add the Vegetables and Chicken: Stir in 2 cups of frozen mixed vegetables and 2 cups of chopped cooked chicken.
Top with Mashed Potatoes: Add 5 cups of mashed potatoes by the spoonful around the pan and spread out.
Bake the Pie: Sprinkle it with â…“ cup of shredded cheddar cheese and place in the oven. Bake for 30 minutes. Remove and sprinkle with 1 teaspoon of minced parsley before serving.
John Parkinson says
Just brilliant everyone can do this
Becky Hardin says
Thanks so much for stopping by, John!
Bob says
You don’t make Shepherd’s Pie with chicken… ever! Lamb is the only thing you ever make Shepherd’s Pie with.
Becky Hardin says
I’m sorry you didn’t enjoy this recipe, Bob! This site is dedicated to chicken recipes, and we like to give people the option to enjoy great foods with chicken instead of beef or lamb. I hope you’ll give it a try!
Mary says
I used ground chicken… thought it was delicious!!! And so easy!