Name: Creamy Chicken Shepherd’s Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lbs. boneless skinless chicken breast or thighs (see notes); Salt and pepper to taste; 3 cups chicken broth; 1 chicken bouillon cube (or 1 tsp Better Than Bouillon); 4 Tablespoons butter; ½ small yellow onion, finely diced; 3 cloves garlic, minced; ½ teaspoon each: onion powder, mustard powder, dried thyme, dried rosemary; ¼ teaspoon each: ground sage, black pepper; 1/3 cup flour; ½ cup half and half; 1 teaspoon Worcestershire sauce; 2 cups frozen vegetables (peas, carrots, corn mix); 5 cups warm mashed potatoes

Ingredients

2 lbs. boneless skinless chicken breast or thighs

Salt and pepper, to taste

3 cups chicken broth

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

1/3 cup flour

½ cup half and half

1 chicken bouillon cube or 1 teaspoon better than bouillon

1 teaspoon Worcestershire sauce

2 cups frozen vegetables (peas, carrots, corn)

5 cups warm mashed potatoes

Instructions

Step 1: Preheat your oven to 450 degrees Fahrenheit.

Step 2: Pat the chicken dry and season it with salt and pepper. Place the chicken in a medium saucepan with 3 cups of chicken broth. Gradually bring to a gentle boil, then cook with the lid slightly cracked for 15 minutes or until fully cooked through. Avoid rapid boiling to keep the chicken tender. Remove the chicken and shred it with forks. Reserve the broth.

Step 3: While the chicken cooks, melt the butter in a large 12-inch pan over medium heat. Add the diced onions and sauté for about 4 minutes until softened. Add the garlic and all the seasonings (onion powder, mustard powder, thyme, rosemary, sage, and black pepper). Stir to coat and cook another minute.

Step 4: Sprinkle the flour over the vegetables and toss to coat. Cook for 2 minutes until the raw flour smell disappears.

Step 5: Lower the heat and slowly add 2 cups of the reserved chicken broth in small splashes, stirring constantly to incorporate fully. Add the half and half the same way to avoid breaking the roux.

Step 6: Stir in the chicken bouillon cube (or better than bouillon) and Worcestershire sauce. Add the shredded chicken and mix well.

Step 7: Increase heat to medium. Gradually add splashes of the remaining 1 cup of chicken broth while simmering the filling. Let it reduce and thicken for 10–15 minutes, using about three-quarters of the remaining broth.

Step 8: Stir in the frozen vegetables and heat through, then remove from the heat.

Step 9: Transfer the filling to a lightly greased 9×13-inch baking dish if your skillet is not oven-safe.

Step 10: Let the filling cool slightly, then carefully add scoops of warm mashed potatoes on top, placing them closely together to reduce spreading.

Step 11: Use a silicone spatula to gently spread the mashed potatoes into an even, smooth layer. Avoid pressing down hard to keep the potatoes light and fluffy.

Step 12: Optionally, use a fork to create a decorative pattern on the potato surface. Bake uncovered in the preheated oven for 10 minutes.

Step 13: Set the broiler to high (550 degrees Fahrenheit) and brown the top for about 4 minutes. Watch carefully to prevent burning. Do not broil if using glass or Pyrex dishes.

Step 14: Remove from the oven, garnish with parsley, and let sit for 5 minutes before serving.

Tips & Variations

Use dark meat chicken thighs for juicier filling and more flavor.

Add some shredded cheddar cheese to the mashed potatoes for a richer topping.

Swap frozen mixed vegetables for fresh seasonal vegetables if available.

For a gluten-free version, substitute flour with a gluten-free flour blend or cornstarch slurry.

Storage

Store leftover Chicken Shepherd’s Pie covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 350 degrees Fahrenheit until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use leftover cooked chicken for this recipe?

Yes, leftover cooked chicken can be shredded and added to the filling. Adjust the cooking time accordingly, as you won’t need to poach the chicken.

What can I use if I don’t have Worcestershire sauce?

If you don’t have Worcestershire sauce, you can substitute with soy sauce or omit it. The dish will still be flavorful due to the seasonings and broth.