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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.

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.

Preheat your oven to 375°F. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.

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.

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.

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.

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.

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.

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.

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.


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.

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.

Preheat your oven to 375°F. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.

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.

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.

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.

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.

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.

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.

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.
