Chicken Shepherd's Pie Recipe
A comforting and flavorful Chicken Shepherd's Pie with a creamy mashed potato topping.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken breasts cut into bite-sized pieces
- 1 cup Diced carrots
- 1 cup Diced celery
- 1 cup Frozen peas
- 1 cup Chicken broth low sodium
- 0.5 cup Heavy cream
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- 1 tsp Dried thyme
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Mashed Potato Topping
- 2 lbs Russet potatoes peeled and quartered
- 0.5 cup Milk
- 4 tbsp Butter
- 0.25 tsp Salt
- 0.125 tsp Black pepper
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through.
- Add carrots and celery to the skillet and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in peas, thyme, salt, and pepper. Transfer to a 9x13 inch baking dish.
- Meanwhile, boil potatoes until tender. Drain and mash with milk, butter, salt, and pepper until smooth.
- Spread mashed potatoes evenly over the chicken mixture.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Let cool for a few minutes before serving.
Notes
This Chicken Shepherd's Pie is a great way to use leftover cooked chicken. You can also add other vegetables like corn or green beans.