Description
Chicken Shepherd’s Pie is an easy dinner idea with chicken and vegetables smothered in a savory gravy filling and topped with mashed potatoes. Perfect for leftover chicken or mashed potatoes.
Ingredients
- 2 lbs boneless skinless chicken breast or thighs
- Salt/Pepper
- 3 cups chicken broth
- 4 tablespoons butter
- ½ small yellow onion, finely diced
- 3 cloves garlic, minced
- ½ teaspoon EACH: onion powder, mustard powder, dried thyme, dried rosemary
- ¼ teaspoon EACH: ground sage, black pepper
- 1/3 cup flour
- ½ cup half and half
- 1 chicken bouillon cube or 1 tsp Better Than Bouillon
- 1 teaspoon Worcestershire sauce
- 2 cups frozen vegetables (peas, carrots, corn)
- 5 cups warm mashed potatoes
Instructions
- Preheat oven to 450°F.
- Pat chicken dry, season with salt/pepper. Add 3 cups chicken broth in saucepan, cook gently 15 minutes until cooked. Shred chicken and reserve broth.
- Melt butter in wide pan, sauté onions 4 minutes. Add garlic and seasonings, cook 1 minute.
- Add flour, toss 2 minutes. Reduce heat, add 2 cups reserved broth in splashes, stir. Add half and half in splashes.
- Add bouillon cube and Worcestershire sauce, then shredded chicken. Simmer, adding remaining broth gradually for 10-15 minutes.
- Add frozen vegetables, heat through. Transfer filling to greased 9×13-inch baking dish.
- Place scoops of warm mashed potatoes on top, gently spread evenly. Optional fork design.
- Bake uncovered 10 minutes, then broil high 4 minutes to brown top. Remove, garnish with parsley, let sit 5 minutes before serving.
Notes
- Use bone-in chicken or leftover rotisserie chicken if desired.
- Serve with Buttermilk or Cheddar Bay Biscuits.
- Make-ahead: refrigerate 2 days or freeze 3 months, reheat as instructed.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish, Chicken, Casserole
- Method: Bake
- Cuisine: American