Chicken Shepherd's Pie
Chicken Shepherd's Pie
Ingredients
For the Mashed Potato Topping
- 2 pounds potatoes, peeled and quartered
- 1/4 cup butter, unsalted
- 1/2 cup milk, whole
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated, optional
For the Chicken Filling
- 1 tablespoon olive oil
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1/2-inch cubes
- 1 onion, medium, chopped
- 2 carrots, medium, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 3/4 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
- 1/2 teaspoon fresh rosemary, chopped, or 1/4 teaspoon dried
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the mashed potato topping: Place the quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 2
Return the drained potatoes to the hot pot. Add butter, milk, salt, and black pepper. Mash until smooth. If using, stir in the grated Parmesan cheese. Set aside.
⏱️ 5 min
- 3
Preheat your oven to 375°F. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
⏱️ 5 min•🌡️ 375
- 4
Add the cubed chicken breast to the hot oil and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 5
Add the chopped onion, diced carrots, and diced celery to the same skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 6
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it begins to thicken.
⏱️ 5 min
- 7
Return the cooked chicken to the skillet. Stir in the frozen peas, frozen corn, fresh thyme, fresh rosemary, Worcestershire sauce, salt, and black pepper. Continue to simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken further.
⏱️ 3 min
- 8
Pour the chicken filling into a 9x13 inch baking dish (if not using an oven-safe skillet). Evenly spread the mashed potato topping over the chicken filling, using a spoon or spatula to create a decorative pattern if desired.
⏱️ 5 min
- 9
Bake for 25-30 minutes, or until the filling is bubbly and the mashed potato topping is golden brown. If the topping isn't browning sufficiently, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375
- 10
Remove from the oven and let the Chicken Shepherd's Pie rest for 5-10 minutes before serving. This allows the filling to set and prevents it from being too runny.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shepherd's Pie
Ingredients
For the Mashed Potato Topping
- 2 pounds potatoes, peeled and quartered
- 1/4 cup butter, unsalted
- 1/2 cup milk, whole
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated, optional
For the Chicken Filling
- 1 tablespoon olive oil
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1/2-inch cubes
- 1 onion, medium, chopped
- 2 carrots, medium, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 3/4 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
- 1/2 teaspoon fresh rosemary, chopped, or 1/4 teaspoon dried
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the mashed potato topping: Place the quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 2
Return the drained potatoes to the hot pot. Add butter, milk, salt, and black pepper. Mash until smooth. If using, stir in the grated Parmesan cheese. Set aside.
⏱️ 5 min - 3
Preheat your oven to 375°F. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
⏱️ 5 min•🌡️ 375 - 4
Add the cubed chicken breast to the hot oil and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 5
Add the chopped onion, diced carrots, and diced celery to the same skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 6
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it begins to thicken.
⏱️ 5 min - 7
Return the cooked chicken to the skillet. Stir in the frozen peas, frozen corn, fresh thyme, fresh rosemary, Worcestershire sauce, salt, and black pepper. Continue to simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken further.
⏱️ 3 min - 8
Pour the chicken filling into a 9x13 inch baking dish (if not using an oven-safe skillet). Evenly spread the mashed potato topping over the chicken filling, using a spoon or spatula to create a decorative pattern if desired.
⏱️ 5 min - 9
Bake for 25-30 minutes, or until the filling is bubbly and the mashed potato topping is golden brown. If the topping isn't browning sufficiently, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375 - 10
Remove from the oven and let the Chicken Shepherd's Pie rest for 5-10 minutes before serving. This allows the filling to set and prevents it from being too runny.
⏱️ 10 min