chicken shepherds pie

Chicken Shepherd’s Pie is the best way to put leftover chicken (or turkey) into a family-approved comfort meal! This scrumptious casserole dinner is loaded with fresh veggies in a creamy white gravy topped with mashed potatoes and baked to perfection.

Chicken Shepherd’s Pie Recipe

Tbsp Unsalted Butter

Onion (diced)

rib(s) Celery (diced)

Carrots (diced)

Garlic Cloves (minced)

Tbsp All-Purpose Flour (sub gluten-free flour, if desired)

Chicken Broth

tsp Fresh Thyme (or ½ tsp Dried Thyme)

Salt

tsp Black Pepper

Cup Peas

Cups Cooked Chicken (shredded)

Mashed Potatoes

Cheddar Cheese (shredded)

Parsley (for garnish)

Preheat oven to 375°

Heat BUTTER in a 3-quart skillet or sauce pot over medium-high.

Add ONION, CARROT, CELERY, and GARLIC; sauté a few minutes until tender, stirring as needed.

Add FLOUR and continue stirring until vegetables absorb the flour.

Add CHICKEN BROTH and HALF and HALF in small amounts, whisking rapidly until a creamy sauce develops.

Remove from heat. Stir in PEAS, SHREDDED CHICKEN, THYME, SALT, and PEPPER and transfer to a 9&quot; x 7&quot; baking dish, spreading evenly.

Use a portion scoop or serving spoon to distribute MASHED POTATOES across the surface.

Gently spread the potatoes evenly over the surface and sprinkle CHEDDAR CHEESE and PARSLEY.

Bake 30 minutes (uncovered) until sauce is bubbling. Carefully remove from oven and allow to set up for 10 minutes. Serve warm.

https://embed.mediavine.com/videos/uxhzgf1epaiz572hxwuz

Shepherd’s pie with leftover roasted turkey or baked chicken is a scrumptious meal the whole family loves! This easy casserole dinner is fresh veggies in a creamy white gravy topped with mashed potatoes and baked to perfection.

Shepherd's Pie [Turkey or Chicken]

Not your mama’s Shepherd Pie! This version is made with a creamy curry sauce that is out of this world. Topped with a heavenly layer of mashed potatoes and Parmesan cheese, this comfort food recipe will not last long. Mmm good.

Chicken Shepherd's Pie

potatoes,

milk, separated

tbsp butter, separated

salt & pepper,

onions, chopped

garlic,

flour

chicken,

Dijon mustard

lemon juice

rosemary

curry powder

mixed vegetables

Parmesan cheese, shredded

Boil a large pot of salted water on...

Boil a large pot of salted water on the stovetop. Add in potatoes and cover, cooking for 15 minutes or until potatoes are tender. Drain. Add in 1/2 cup milk, salt and pepper and 1 tbsp butter. Mash until smooth. Set aside.

In a large pan, melt 1 tbsp butter...

In a large pan, melt 1 tbsp butter over medium heat. Add onions and garlic and cook for about 5 minutes. Stir in flour.

Whisk in milk, Dijon mustard, lemon juice, rosemary...

Whisk in milk, Dijon mustard, lemon juice, rosemary and curry powder. Continue to whisk constantly until it reaches a thick consistency. Add in chicken and frozen vegetables and stir for another 3 to 5 minutes.

Spread chicken mixture in a 1.5 quart casserole...

Spread chicken mixture in a 1.5 quart casserole dish. Spread mashed potatoes on top. Sprinkle on Parmesan cheese. Broil for about 5 minutes or until cheese melts. Serve hot.

https://mediavine-res.cloudinary.com/video/upload/kcbdr9qwibpg7hmjihw0.mp4

Chicken Shepherd's Pie - Not your mama's Shepherd's Pie! This version is made with a creamy curry sauce that is out of this world. Topped with a heavenly layer of mashed potatoes and Parmesan cheese, this comfort food recipe will not last long.

Chicken Shepherd&#039;s Pie is an easy dinner idea with chicken and vegetables smothered in a savory gravy filling and topped with mashed potatoes. This is a great recipe for leftover chicken or mashed potatoes.

chicken breast

Salt/Pepper

chicken broth

Tablespoons butter

½ small yellow onion (finely diced)

garlic (minced)

EACH: Onion Powder, mustard powder, dried thyme, dried rosemary

¼ teaspoon EACH: Ground sage, black pepper

½ cup Half and half

chicken bouillon cube (or 1 tsp better than bouillon)

Worcestershire sauce

frozen vegetables ((peas, carrots, corn))

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 tsp 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&#39;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.

Delicious as is!  Everyone loved it!  Thanks for sharing.

I love the twist of using chicken instead of beef.  I added fresh aspargus as well.  Will definitely make this one again.

I have used this recipe many times and it never fails to impress! My kids and husband love this dish!

Cooked this as written and it was amazing.  We loved it &amp; our guests loved it. I was asked to please make it again  :)  Thank you for sharing!!

I use this recipe to make pot pie filling. My wife wants it at least once or twice a week. I make dough from scratch and this is the perfect filling. Thanks for the inspiration.

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Top 3 chicken shepherds pie recipes from across the web

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Chicken Shepherd’s Pie Recipe

Chicken Shepherd's Pie

Chicken Shepherd's Pie

The most viewed chicken shepherds pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine