Description
This Chicken Shepherd’s Pie is a comforting and hearty dish combining tender shredded chicken in a flavorful, creamy vegetable-filled gravy, topped with a smooth layer of warm mashed potatoes. Baked until golden and bubbly, it’s a perfect homestyle meal that brings together classic flavors with a delicate balance of herbs and spices.
Ingredients
Scale
Protein and Broth
- 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)
Sauce and Seasonings
- 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
Vegetables and Topping
- 2 cups frozen vegetables (peas, carrots, corn mix)
- 5 cups warm mashed potatoes
Instructions
- Preheat Oven: Set your oven to 450 degrees Fahrenheit to prepare for baking the assembled shepherd’s pie.
- Cook Chicken: Pat dry and season the chicken with salt and pepper. Place in a medium saucepan with 3 cups of chicken broth. Slowly bring to a gentle boil over medium heat with the lid slightly ajar. Cook for 15 minutes or until the chicken is fully cooked but not tough. Remove chicken, shred with forks, and reserve the cooking broth.
- Sauté Aromatics: In a wide 12-inch pan, melt the butter over medium heat. Add diced onions and sauté for 4 minutes until softened. Stir in minced garlic and all the dried seasonings, cooking for 1 more minute to release their aroma.
- Create Roux: Sprinkle the flour over the sautéed aromatics, stirring to coat evenly. Cook for 2 minutes to remove the raw flour taste.
- Add Liquids Gradually: Lower heat to low. Slowly add 2 cups of the reserved chicken broth in small splashes, stirring constantly to combine. Follow by adding the half and half similarly to avoid breaking the sauce.
- Incorporate Flavors and Chicken: Stir in the chicken bouillon cube and Worcestershire sauce until dissolved. Add shredded chicken and blend evenly into the sauce.
- Simmer Filling: Increase heat to medium and gradually add up to 1 cup of the remaining chicken broth in splashes, allowing the filling to simmer and thicken for 10-15 minutes until the sauce is concentrated.
- Add Vegetables: Mix in frozen peas, carrots, and corn, cooking just until heated through. Remove from heat.
- Prepare Baking Dish: Transfer the chicken and vegetable filling into a lightly greased 9×13-inch baking dish unless your skillet is safe for oven use.
- Top with Mashed Potatoes: Cool the filling slightly, then carefully place scoops of warm mashed potatoes on top, placing them close together to minimize spreading.
- Spread Potatoes Evenly: Using a silicone spatula, gently spread the potatoes in a smooth, even layer over the filling without pressing down hard to keep the topping fluffy.
- Optional Design: Use a fork to create a decorative pattern on the mashed potato surface if desired. Place the baking dish in the preheated oven and bake uncovered for 10 minutes.
- Broil for Browning: Set your oven broiler to high (550 degrees Fahrenheit) and broil the shepherd’s pie for approximately 4 minutes until the top is browned and crispy. Watch carefully to prevent burning and avoid broiling in glass or Pyrex dishes.
- Rest and Garnish: Remove from oven and sprinkle with fresh parsley if desired. Let the pie sit for 5 minutes before serving to allow flavors to settle.
Notes
- You may use either chicken breast or thighs depending on your preference; thighs offer a richer flavor while breasts are leaner.
- Do not boil the chicken rapidly to avoid tough meat; a gentle simmer is essential.
- If you prefer, use homemade chicken broth instead of store-bought for added depth.
- Ensure the mashed potatoes are warm to make spreading easier and to prevent the filling from cooling too much.
- When broiling, keep a close eye on the pie to prevent burning the topping.
- The recipe can be made ahead to the point before baking and refrigerated for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Chicken Shepherd's Pie, chicken casserole, comfort food, mashed potato topping, savory chicken pie
