Chicken Shepherd’s Pie is the best way to put leftover chicken or turkey into a family-approved comfort meal! This scrumptious casserole dinner is loaded with fresh veggies in a creamy white gravy topped with mashed potatoes and baked to perfection.
This shepherd’s pie recipe has all the comfort of a pot pie, minus the flour crust. Instead, it's topped with a creamy layer of mashed potatoes which makes it completely irresistible. Make this entree with rotisserie style chicken, holiday leftover turkey, or Instant Pot shredded chicken.
Chicken Shepherd's pie ingredients
Ingredient amounts are in the printable recipe card below.
- butter - or preferred cooking oil
- onions, carrots, and celery - budget-friendly aromatics that also add volume
- garlic cloves - can sub with garlic powder (but fresh is recommended)
- all-purpose flour - or preferred flour
- chicken broth - or vegetable broth
- half and half - or preferred dairy or nondairy liquid
- thyme, salt, and pepper
- peas - fresh or frozen
- chicken - use leftover baked chicken, air fryer chicken, or roast turkey
- mashed potatoes. Use cooked ground chicken, if preferred.
- cheddar cheese - or use your favorite shredded cheese
- fresh parsley - optional garnish
How to make this recipe
Step 1. Saute the veggies. I used onion, celery, and carrots, otherwise known as mirepoix in the culinary world.
Step 2. Make gravy right in the pot with veggies. In this recipe, we're making a simple roux with the veggies, fat, and flour, followed by whisking in cream to make a white sauce.
Step 3. Add peas, chicken or leftover turkey, and seasonings, then transfer everything to a baking dish.
Step 4. Spread the potatoes on top. The most efficient way to do this is transfer warm potatoes to the top of the pie in small amounts. I use a portion scoop to transfer, then gently spread them over the surface, and garnish with shredded cheese and chopped parsley.
Step 5. Bake 30 minutes until sauce is bubbling. Allow to rest for 10 minutes and serve warm.
The best mashed potatoes for chicken shepherd's pie
I make this easy Instant Pot Mashed Potatoes recipe with Russet potatoes. They have a high starch content, so they're fluffy and smooth when mashed. You can use any mashed potatoes for this recipe.
What’s the difference between cottage pie and shepherd’s pie?
Traditionally, this is a hearty Scottish dinner that earned its name because it had minced lamb and shepherds look after the sheep. If the dish was made with beef instead of lamb, it was called cottage pie. This is because potatoes were inexpensive, and the peasants who made it lived in cottages. However, the two names are often used interchangeably.
Can you freeze this entree?
This is a great choice for a meal prep dinner! You can definitely make it, bake it, and freeze it. To do this after it has cooked, allow it to cool completely. Portion into servings, place into freezer-safe containers, and freeze up to two months, or longer if vacuum sealed. To serve, thaw in the fridge overnight and reheat in the microwave or stove.
Entrees that use cooked shredded chicken
Chicken Shepherd’s Pie Recipe
Equipment
- 9" x 7" baking dish
- portion scoop (or spoon)
INGREDIENTS
- 3 tablespoons Unsalted Butter
- ½ medium Onion, diced (about 1 cup)
- 2 ribs Celery, diced (about 1 cup)
- 1 large Carrot, diced (about 1 cup)
- 4 cloves Garlic, minced
- 3 tablespoons All-Purpose Flour, sub gluten-free flour, if desired
- 1 cup Chicken Broth
- ¼ cup Half and Half, or milk
- 1 teaspoon Fresh Thyme, or ½ teaspoon Dried Thyme
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 1 cup Peas
- 2 cups Cooked Chicken, shredded
- 4.5 cups Mashed Potatoes
- 2 ounces Cheddar Cheese, shredded (about ½ cup)
- Fresh Parsley, for garnish
Instructions
- Preheat oven to 375°
- Heat BUTTER in a 3-quart skillet or sauce pot over medium-high.
- Add ONION, CARROT, CELERY, and GARLIC; sauté a few minutes until tender, stirring as needed.
- Add FLOUR and continue stirring until vegetables absorb the flour.
- Add CHICKEN BROTH and HALF and HALF in small amounts, whisking rapidly until a creamy sauce develops.
- Remove from heat. Stir in PEAS, SHREDDED CHICKEN, THYME, SALT, and PEPPER and transfer to a 9" x 7" baking dish, spreading evenly.
- Use a portion scoop or serving spoon to distribute MASHED POTATOES across the surface.
- Gently spread the potatoes evenly over the surface and sprinkle CHEDDAR CHEESE and PARSLEY.
- Bake 30 minutes (uncovered) until sauce is bubbling. Carefully remove from oven and allow to set up for 10 minutes. Serve warm.
RECIPE VIDEO
Traci's Recipe Notes
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Jody says
Hi Traci!
This recipe looks delish and I plan on making it tomorrow. I despise peas and was thinking of using mushrooms to replace them. Should I cook the mushrooms first? And what amount should I use in place? (I'm thinking more than the pea amount.) Thanks!
The Kitchen Girl says
Hi Jody, no problem! Just leave out the peas and use the same amount (or double) that amount with mushrooms. Add them to the saute portion (after the other veggies have sauteed). Let me know if you have any more questions 🙂 Enjoy!!
Resalemaiden says
AMAZING !
The Kitchen Girl says
Yay! So glad you enjoyed 🙂 Thank you!
Mark says
Perhaps you should learn the difference between "Holy Trinity" and a "Mirepoix". It was at that point that I lost confidence in you post and went to a better researched recipe.
The Kitchen Girl says
Hi Mark, I actually do know the difference but I appreciate you letting me know there was a mistake in my writing. I may not have caught that and I def don't like to misinform. It's fixed now. Thanks!
Gerry says
Oh my gosh this was delicious! I added reconstituted dried mushrooms and subbed the mushroom water for part of the chicken broth. I also added some frozen corn. A new favorite for sure
Kate says
I didn't have any cheese, I know who doesn't have cheese! But this recipe held it's own without it! It was delish and I can't wait for leftovers tomorrow night! Thank you!:)
The Kitchen Girl says
Yayy! You're so welcome and I'm glad you enjoyed it. You're right about the no cheese. Thanks so much for the feedback. Much appreciated!
Martha says
Made with ground chicken that I had on hand. You can’t go wrong with this recipe. Yum!
The Kitchen Girl says
Awesome, Martha! So glad you enjoyed it. I love the idea of using ground chicken in Shepherd's Pie...yum!
Julie says
I had left over Turkey so found this recipe. It was a big success at my dinner table with husband and children. It was very tasty.
The Kitchen Girl says
So glad to hear it, Julie! We love this as a leftover turkey recipe. Happy to inspire your post-holiday eats. Thanks!
Amy says
This is a great idea for you Christmas leftovers, it looks so comforting!
Traci Antonovich says
Thanks, Amy! Yes...comfort food all the way 🙂
Demeter says
Such a great idea to freeze and have ready on one of those nights you really don't feel like cooking dinner. It would be a lifesaver, thanks!
Traci Antonovich says
Thanks, Demeter! Yes, all for comfort food that saves the day 🙂
Heidy L. McCallum says
Great read. my husband who is Irish also loved that you shared the difference between cottage pie and shepherd's pie. Thanks for the tips
Traci Antonovich says
Thank you, Heidy 🙂 I'm glad you can appreciate the added information.
Whitney says
This is a great idea for leftovers and I love that it is freezable. We always have a lot of food leftover when cooking for two!
Traci Antonovich says
Thanks, Whitney! Yes, although it's easy to devour this one 🙂
Beth says
This was the best way to use up some leftovers we had from the holiday! Just perfect!
Traci Antonovich says
Awesome, Beth! So glad you enjoyed it 🙂
Anita says
Shepherd's pie that is loaded with cheese, oh my, count me in! I'll never make this any other way again. 🙂
Traci Antonovich says
Haha thanks, Anita! So glad you think so 🙂
Devon says
I made this with tofu "ground chicken" and miso as the broth base. This recipe is bomb. Huge hit in the household!
The Kitchen Girl says
Niiiiice! Sounds amazing and I'm glad my recipe found its way in your kitchen Thanks for the review!
morgan eisenberg says
Honestly, I love the idea of using turkey. Not just great for leftovers, but it lightens up this super rich dish!
Traci Antonovich says
Thanks, Morgan...you're so right! I love it for that too 🙂
Irina says
I have never made a Shepherd’s pie, but I heard about it so many times. I should give it a try. I love all your recipes that never disappoint:)
Traci Antonovich says
Thank so much for the kind words, Irina. Hope you can give this one a go 🙂
Paula Montenegro says
This is a wonderful recipe. I grew up eating cottage pie and love it. This take with leftover turkey is genius! Thanks for sharing.
Traci Antonovich says
Awww thanks, Paula! I love these words 🙂 Glad you can truly appreciate the leftover turkey version!