Chicken Shepherd’s Pie

This Chicken Shepherd’s Pie is topped with creamy mashed potatoes and has a filling of savoury gravy and mixed vegetables. You can use leftover chicken or mashed potato for a quick shortcut.

Serve this with Buttermilk Biscuits or Cheddar Biscuits.

Chicken Shepherd’s Pie

What else can you do when you want both Chicken Pot Pie and Shepherd’s Pie? You create Chicken Shepherd’s Pie, the best comfort food mix-up in the world!

It’s a good recipe to use leftover chicken or potatoes, but nothing beats homemade flavour. Cooking fresh chicken in chicken broth is the best way to get it.

How to Make It

You can find the full recipe and ingredient quantities on the recipe card that is below.

Cook the chicken for 15 minutes in a chicken broth. Set aside the chicken to shred. Reserve the chicken broth to make the filling.

While onions are sauteing in butter, add garlic and seasonings. Add the garlic and seasonings, and cook for one minute.

Stir continuously for 2 minutes. Reduce heat and stir continuously while adding 2/3 of the chicken broth reserved along with the half and half.

Stir in the chicken shredded and simmer for 10 to 15 minutes. As it simmers, add more splashes of remaining chicken broth to achieve the desired consistency. I add approximately 3/4 of the remaining cup. Add the frozen vegetables to the pot and heat them through. Remove from heat.

If needed, let the filling slightly cool and then transfer it into a baking dish that can be used in an oven or broiler. Place close together, small scoops of mashed potatoes. Spread it gently with a silicone spreader, but be careful not to push too hard.

If desired, use a fork and “rake” the design onto the top. Broil for 4 minutes at 550deg after baking at 450deg uncovered for 10 minutes. Let it sit for 5 minutes before serving. Garnish the dish with parsley.

Make-Ahead Method

• Refrigerator: Prepare the filling and store it in an airtight container for up to two days in the refrigerator. Reheat on the stovetop or bake in a 350deg oven covered for 20 minutes. Add warm mashed potato and bake according to instructions.
• Store the filling in the freezer in an airtight container for up to three months. Thaw it in the fridge for 24 hours. Reheat on the stovetop or bake in a 350deg oven covered for 20 minutes. Add warm mashed potato and bake according to instructions.

Pro Tips

• Chicken: 2 1/2 lbs. Bone-in chicken can also be used, as it adds an incredible amount of flavour. You can also use 3 cups of leftover chicken or rotisserie. It is not necessary to simmer leftover chicken in chicken broth.
• Buttermilk Biscuits and Cheddar Bay biscuits are both good choices for pairing with Chicken Shepherd’s pie.
• Try my Easy Shepherd’s Pie or my Chicken Pot Pie With Biscuits!

Stores

• Keep in an airtight container. Refrigerate for 3 days maximum or freeze for up to 3 months.