This Chicken Shepherd’s Pie Recipe is a delicious twist on traditional Shepherd’s Pie. It comes together quickly and easily and is an awesome way to use leftover chicken or turkey!
Leftover Chicken Shepherd’s Pie Recipe
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Meet your new favorite leftover meal: Chicken Shepherd’s Pie. I love traditional Shepherd’s Pie as much as the next person, in fact, some of the best Shepherd’s Pie I’ve had has been the classic variety that you can find at all the good Irish pubs. But sometimes it’s a good idea to add your own twist, especially when it allows you to repurpose leftovers.
Which is actually what inspired me to make this recipe. With Thanksgiving right around the corner, I was in search of a good way to use leftover turkey, and this particular recipe provides the added bonus of using leftover mashed potatoes if you have them. It’s quick, easy and totally comforting!
Tips for making Shepherd’s Pie
- To keep things simple, I like to use frozen mixed veggies. You could also use leftover cooked veggies of your choice, just add them at the last minute before covering with potatoes and baking.
- If you have leftover mashed potatoes, this is the perfect recipe to use them. I like to heat them up in a medium pan and depending on their texture, you can add a little milk to make them creamier (start slow- you can always add more).
- This recipe makes a smaller pan, around 8×8 or 9×9. If you need more you can always double the recipe for a 9×13 pan.
Can you make shepherd’s pie ahead?
I’d say assemble it and then bake it later. Just adjust your baking time so that it gets fully heated through.
What if I don’t cook with alcohol?
No problem, just replace the wine with additional chicken broth.
What goes with shepherd’s pie?
The thing I love most about this easy shepherd’s pie recipe is that it’s already got everything you need in it to make it a well-rounded meal on it’s own. That said, a green salad and some crusty bread would always go well with this!
How long does shepherd’s pie last?
Depending on how old the leftovers are, 2-3 days covered in the refrigerator.
Can you freeze shepherd’s pie?
Yes, but I’d bake it through first.
Ingredients for making this easy Shepherd’s Pie:
- Frozen mixed vegetables
- Cooked chicken or turkey
- Chicken broth
- White wine
- Kosher salt
- Black pepper
- Poultry seasoning
- Mashed potatoes
Ingredients to prep ahead:
- Dice onion
- Peel garlic
- Cook and shred chicken (or shred a rotisserie chicken)
- Make mashed potatoes
- Large saute pan
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- 8″ x 8″ baking pan
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This Chicken Shepherd's Pie Recipe is a delicious twist on traditional Shepherd's Pie. It comes together quickly and easily and is an awesome way to use leftover chicken or turkey!
- 3 Tablespoons butter
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 3 Tablespoons flour
- 1 1/2 cups frozen mixed vegetables
- 2 cups chopped cooked chicken or turkey
- 1 14 ounce can chicken broth
- 1/2 cup white wine (or broth)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper,
- 1/4 teaspoon poultry seasoning
- 3 cups mashed potatoes
- 1/4 cup milk (optional- this is to mix in with the potatoes while reheating them and should only be used if you want to make them creamier. Add it in slowly, a tablespoon at a time).
Preheat the oven to 350 degrees.
Melt butter in a large saute pan over medium high heat.
Add onion and saute stirring often to soften, about 3 minutes.
Add garlic and cook 1 more minute.
Add flour and stir until no lumps remain. Cook for another minute.
Add frozen vegetables and chicken and mix well.
Stir in broth, wine, salt, pepper and poultry seasoning until well combined.
Bring to a boil and then reduce the heat to medium low and simmer for 10 minutes.
While the chicken mixture boils, reheat heat potatoes in an medium pan until creamy and heated through (you can add a little milk to make them creamier if you want).
Pour the chicken mixture into an 8" x 8" baking pan. Carefully spread the potatoes in an even layer on top of the chicken mixture and smooth the top as best you can.
Bake for 20-25 minutes. Cool 5 minutes and serve.
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