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Chicken Shepherd’s Pie: The Ultimate Comfort Food Mashup

Chicken Shepherd's Pie with golden mashed potato topping in white baking dish
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This Chicken Shepherd’s Pie has juicy chicken and mixed vegetables smothered in a savory gravy filling and topped with creamy mashed potatoes. Perfect comfort food for family dinners.

Ingredients

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  • 2 lbs. boneless skinless chicken breast or thighs
  • Salt and pepper
  • 3 cups chicken broth
  • 4 tablespoons butter
  • 1/2 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon black pepper
  • 1/3 cup flour
  • 1/2 cup half and half
  • 1 chicken bouillon cube, or 1 tsp Better Than Bouillon
  • 1 teaspoon Worcestershire sauce
  • 2 cups frozen vegetables (peas, carrots, corn)
  • 5 cups warm mashed potatoes

Instructions

  1. Preheat oven to 450°F.
  2. Pat the chicken dry and season with salt and pepper. Add 3 cups chicken broth to a medium saucepan and add the chicken. Gradually bring it to a gentle boil. Let the chicken cook with the lid cracked for 15 minutes, or until cooked through. Remove the chicken and use forks to shred. Set aside and reserve the broth.
  3. While the chicken cooks, melt 4 tablespoons butter in a wide 12-inch pan over medium heat. Add the onions and sauté for 4 minutes. Add the garlic and seasonings. Toss to coat and cook for 1 more minute.
  4. Add the flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
  5. Reduce heat to low. Add 2 cups of the reserved chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner.
  6. Add chicken bouillon and 1 teaspoon Worcestershire sauce. Then add the shredded chicken and stir to combine.
  7. Increase heat to medium and continue to add splashes of the remaining 1 cup of chicken broth while letting the filling simmer, reduce, and concentrate for 10 to 15 minutes (use about 3/4 of the remaining cup).
  8. Add the frozen vegetables and stir to combine and heat through. Remove from heat.
  9. Transfer filling to a lightly greased 9×13-inch baking dish if your skillet isn’t oven safe.
  10. Let the filling cool slightly, then carefully place scoops of warm potatoes on the top. Try to add several scoops that are almost touching each other to eliminate the amount of spreading needed.
  11. Use a silicone spatula to gently spread the warm potatoes in an even and smooth layer over the filling. Don’t push down hard. If desired, use a fork to rake a design on the top.
  12. Place in the preheated oven and bake uncovered for 10 minutes.
  13. Set broiler to high, and let the top brown for about 4 minutes. Watch it carefully to ensure it doesn’t burn. Don’t do this with glass or Pyrex baking dishes.
  14. Remove and garnish with parsley. Let it sit for 5 minutes prior to serving.

Notes

  • 2 1/2 lbs. bone-in chicken may also be used for extra flavor.
  • Can use 3 cups leftover or rotisserie chicken (no need to simmer in broth first).
  • Don’t boil chicken rapidly or it will be tough. Adding liquid too quickly will break the roux.
  • About 2 3/4 pounds of potatoes will make 5 cups mashed potatoes.
  • Watch carefully during broiling to prevent burning. Don’t broil glass or Pyrex baking dishes.

Nutrition

Find it online: https://www.benefitiany.com/chicken-shepherds-pie/