Chicken Shepherd’s Pie

This Chicken Shepherd’s Pie is the ultimate comfort food, featuring tender shredded chicken in a savory gravy with a creamy mashed potato topping. Perfect for a hearty family dinner or a quick and easy meal prep option, this recipe combines classic flavors with customizable ingredients. It’s a crowd-pleaser for all occasions, from busy weeknights to cozy gatherings. Discover how this one-dish meal brings together convenience and irresistible taste with every bite.

Ingredients

• 2 lbs. boneless, skinless chicken breasts or thighs (see notes)
• Salt and pepper, to taste
• 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 teaspoon Better Than Bouillon)
• 1 teaspoon Worcestershire sauce
• 2 cups frozen vegetables (peas, carrots, corn)
• 5 cups warm mashed potatoes

Instructions

1. Prepare the Chicken:
   • Preheat your oven to 450°F.
   • Pat the chicken dry and season with salt and pepper. Place the chicken in a medium saucepan with 3 cups of chicken broth. Gradually bring the broth to a gentle boil with the lid slightly ajar. Cook the chicken for 15 minutes, or until fully cooked. Avoid rapid boiling to prevent toughness.
   • Remove the chicken from the broth, shred it with forks, and set aside. Reserve the broth for later use.
2. Make the Gravy:
   • In a large skillet (12-inch), melt 4 tablespoons of butter over medium heat. Add the diced onion and sauté for 4 minutes. Stir in the garlic and seasonings; cook for another minute.
   • Sprinkle in the flour and stir until evenly coated. Cook for 2 minutes to eliminate the raw flour taste.
   • Reduce the heat to low. Gradually stir in 2 cups of the reserved chicken broth, adding it in small amounts to maintain the roux’s consistency. Slowly add the half and half in the same way.
   • Stir in the chicken bouillon and Worcestershire sauce. Add the shredded chicken and mix thoroughly.
   • Increase the heat to medium. Gradually add splashes of the remaining broth (about ¾ cup) while allowing the filling to simmer and thicken for 10-15 minutes.
   • Stir in the frozen vegetables and heat through. Remove from heat.
3. Assemble the Pie:
   • If your skillet isn’t oven-safe, transfer the filling to a lightly greased 9×13-inch baking dish.
   • Let the filling cool slightly. Place scoops of warm mashed potatoes on top of the filling, ensuring the scoops are close together to minimize spreading. Gently smooth the potatoes with a silicone spatula without pressing down too hard.
   • Optionally, use a fork to create a decorative design on the potato layer.
4. Bake and Broil:
   • Bake the assembled pie in the preheated oven for 10 minutes.
   • Switch the oven to broil (high, 550°F). Broil for about 4 minutes, watching closely to prevent burning. Avoid using glass or Pyrex dishes under the broiler.
5. Garnish and Serve:
   • Remove from the oven, garnish with parsley, and let the pie rest for 5 minutes before serving.

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Why You’ll Love This Recipe

• Comforting and Hearty: A satisfying blend of creamy mashed potatoes, tender chicken, and rich gravy.
• Perfect for Meal Prep: Reheats beautifully, making it great for leftovers.
• Customizable: Adaptable to include your favorite vegetables or seasonings.

Tips

• Use warm mashed potatoes for easier spreading and better texture.
• Don’t rush when adding liquid to the roux—go slow to maintain a smooth consistency.
• For a richer flavor, add a splash of white wine to the gravy.

Variations and Substitutions

• Protein: Swap chicken for turkey, ground beef, or plant-based alternatives.
• Vegetables: Add mushrooms, green beans, or spinach for variety.
• Dairy-Free: Use coconut cream or almond milk in place of half and half.

FAQs

Can I make this recipe ahead of time?
Yes, assemble the pie and refrigerate it (unbaked) for up to 2 days. Bake it just before serving.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.

Can I freeze this dish?
Yes, freeze the assembled, unbaked pie. Thaw overnight in the refrigerator before baking.

Serving

Pair this Chicken Shepherd’s Pie with a crisp side salad, steamed green beans, or crusty bread for a complete meal.

Suggestions

• For a golden brown crust, brush the mashed potatoes with melted butter before broiling.
• Sprinkle grated Parmesan or cheddar cheese over the mashed potatoes for added flavor.
• Add fresh herbs like parsley or chives for a vibrant garnish.