Chicken Shepherd’s Pie
A comforting twist on the classic Shepherd’s Pie, this recipe combines tender chicken, hearty vegetables, and a rich, savory gravy, all topped with creamy mashed potatoes.
Ingredients
- 1 ½ lbs boneless, skinless chicken (or 3 cups shredded cooked chicken)
- 2 cups chicken broth (for cooking and gravy)
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ cup all-purpose flour
- ½ cup half-and-half
- 2 cups frozen mixed vegetables
- 3 cups mashed potatoes (warm)
- Chopped fresh parsley (for garnish)
Instructions
Cook the Chicken
- In a pot, gently simmer the chicken in 1 ½ cups of chicken broth for about 15 minutes, or until fully cooked.
- Remove, shred the chicken, and reserve the broth for later.
Make the Filling
- In a large skillet, melt butter over medium heat. Sauté onions for 4 minutes, then add garlic, salt, pepper, and thyme. Cook for another minute.
- Sprinkle in flour and stir continuously for 2 minutes.
- Gradually add 1 cup of the reserved broth and the half-and-half, stirring constantly.
Combine & Simmer
- Stir in shredded chicken and let the mixture simmer for 10-15 minutes, adding additional broth if needed to reach your desired consistency.
- Mix in frozen vegetables and cook until heated through. Remove from heat.
Assemble & Bake
- Preheat oven to 450°F.
- Transfer the filling to a baking dish if needed. Spoon warm mashed potatoes over the top and spread evenly.
- Use a fork to create texture on top if desired.
Bake & Broil
- Bake uncovered for 10 minutes.
- Broil at 550°F for 3-4 minutes, until golden brown.
- Let sit for 5 minutes before serving. Garnish with parsley.