Chicken Shepherd's Pie Recipe

An overhead image of a plate of chicken shepherd's pie with carrots, onion and a blue and white kitchen towel around it.

Chicken Shepherd's Pie Recipe

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! Prepped and ready in under 1 hour.

Course Main, Main Course, Main dish

Cuisine American

Diet Low Calorie

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 182kcal

Author Jessy Freimann

Equipment

Ingredients

3 Tablespoons butter
½ cup finely diced onion
2 cloves garlic, minced
3 Tablespoons flour
1 ½ cups frozen mixed vegetables
2 cups chopped cooked chicken or turkey
14 ounces chicken broth
½ cup white wine (or broth)
1 teaspoon kosher salt
¼ teaspoon ground black pepper,
¼ teaspoon poultry seasoning
3 cups mashed potatoes
¼ 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).

Instructions

Preheat the oven to 350 degrees. Melt butter in a large sauté pan over medium high heat.
Add onion and sauté 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- 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 to thicken and heat through.
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 immediately.

Video

Notes

To keep things simple, I like to use frozen mixed veggies. Remember, you can use whatever you love and have on hand. You could also even use up leftover cooked veggies! 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. If you do, start with a small amount. You can always add more.

This recipe makes a smaller pan, around 8x8 or 9x9. If you need more you can always double the recipe for a 9x13 pan.

To make the top of your shepherds pie with chicken a little crispier, use a fork to rough up the surface a little. Or, sprinkle some Parmesan cheese on top!

Ingredients to prep ahead- if you don't have any leftovers, you should cook the chicken and mashed potatoes before getting started. You can also dice the onion and peel the garlic.

Ingredients and storage- depending on how old the leftovers are, chicken shepherds pie will keep for 2-3 days covered in the refrigerator. You can reheat single servings in the microwave — use your oven for larger portions.

Nutrition