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Chicken Shepherd’s Pie Recipe

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4.4 from 74 reviews

This Chicken Shepherd’s Pie is a comforting and hearty dish featuring tender shredded chicken cooked in a savory herb-infused gravy with mixed vegetables, topped with a smooth layer of creamy mashed potatoes. Baked until golden brown, it’s a perfect family meal that combines protein, veggies, and classic creamy potatoes in one dish.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Chicken and Broth

  • 2 lbs. boneless skinless chicken breast or thighs
  • Salt and Pepper, to taste
  • 3 cups chicken broth

Gravy Base

  • 4 tablespoons butter
  • ½ small yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½ teaspoon onion powder
  • ½ teaspoon mustard powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon ground sage
  • ¼ teaspoon black pepper
  • ⅓ cup flour
  • ½ cup half and half
  • 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
  • 1 teaspoon Worcestershire sauce

Vegetables and Topping

  • 2 cups frozen vegetables (peas, carrots, corn)
  • 5 cups warm mashed potatoes

Instructions

  1. Poach the Chicken: Pat the chicken dry and season with salt and pepper. Add 3 cups of chicken broth to a medium saucepan and place the chicken inside. Gradually bring to a gentle boil with the lid cracked open, cooking for 15 minutes until the chicken is fully cooked but not boiling rapidly to avoid toughness. Remove the chicken and shred it with forks, reserving the cooking broth.
  2. Sauté Aromatics: While the chicken cooks, melt 4 tablespoons of butter in a wide 12-inch pan over medium heat. Add the finely diced onion and sauté for about 4 minutes until softened. Stir in minced garlic and all the dried seasonings – onion powder, mustard powder, dried thyme, dried rosemary, ground sage, and black pepper – and cook for another minute to release their flavors.
  3. Create the Roux: Sprinkle the flour over the sautéed aromatics and toss to coat evenly. Cook for about 2 minutes until the raw flour smell dissipates, stirring frequently to prevent burning.
  4. Build the Gravy: Reduce the heat to low and gradually add 2 cups of the reserved chicken broth in small splashes, stirring constantly to create a smooth sauce. Slowly pour in the half and half the same way, ensuring the mixture thickens properly without breaking the roux. Add the crumbled chicken bouillon cube and Worcestershire sauce, stirring to combine.
  5. Add Shredded Chicken and Simmer: Incorporate the shredded chicken into the gravy. Increase the heat to medium and slowly add more chicken broth in small splashes, allowing the mixture to simmer and reduce for 10-15 minutes until it is thickened and flavorful. Typically, ¾ of the remaining broth cup is used for a rich consistency.
  6. Add Vegetables: Stir in the frozen vegetables, combining everything well, and cook until the vegetables are heated through. Then remove the filling from the heat.
  7. Assemble the Pie: Transfer the chicken and vegetable filling into a lightly greased 9×13-inch baking dish if your skillet is not oven-safe. Allow the filling to cool slightly. Carefully place scoops of the warm mashed potatoes on top, positioning them close together to minimize spreading.
  8. Spread the Potato Topping: Use a silicone spatula to gently smooth the mashed potatoes into an even layer without pressing down hard, ensuring they stay atop the filling. Optionally, use a fork to create a decorative “rake” pattern on the surface.
  9. Bake and Broil: Place the assembled pie in the preheated oven at 450°F (232°C) and bake uncovered for 10 minutes. Then switch the oven to broil at high (around 550°F / 288°C) and broil the top for about 4 minutes until golden brown. Watch carefully to prevent burning, and avoid using glass or Pyrex dishes for broiling.
  10. Rest and Serve: Remove the pie from the oven, garnish with fresh parsley if desired, and let it rest for 5 minutes before serving to allow flavors to meld and the pie to set.

Notes

  • Use either chicken breast or thighs depending on preference. Thighs offer juicier, more flavorful meat.
  • Slowly adding broth and half and half helps prevent the gravy from breaking and ensures proper thickening.
  • Ensure the chicken broth simmers gently to keep the meat tender.
  • If your skillet is oven-safe, you can assemble and bake the pie directly in it.
  • Watch the broiler closely as the potatoes can burn quickly under high heat.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Find it online: https://flavorhug.com/chicken-shepherds-pie-recipe/