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Chicken Shepherd’s pie is the best way to turn 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.
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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
- 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
- Sauté onion, celery, and carrots.
- Make a simple gravy in the pot by cooking the veggies with fat and flour, then whisk in cream.
- Add peas, chicken or turkey, and seasonings, then transfer to a baking dish.
- Spread warm potatoes on top and garnish with cheese and parsley.
- Bake for 30 minutes until bubbling, 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 them lived in cottages. However, the two names are often used interchangeably.
Can you freeze this entree?
This is an excellent 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.
Serving ideas
- Green Vegetables: A side of steamed or sautéed green beans, peas, or broccoli complements the richness of the shepherd's pie and adds a fresh, vibrant element to the meal.
- Salad: A crisp green salad with a light vinaigrette helps balance the hearty flavors of the pie and adds a refreshing contrast.
- Crusty Bread: A fresh loaf of French bread or garlic bread is perfect for soaking up the savory gravy.
- Roasted Vegetables: Roasted carrots, parsnips, or Brussels sprouts pair well with shepherd's pie, offering additional textures and flavors.
📖 Recipe
Chicken Shepherd’s Pie Recipe
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
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
- 1 cup Chicken Broth
- ¼ cup Milk, or heavy cream or half and half
- 1 teaspoon Fresh Thyme, or ½ teaspoon Dried Thyme
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 1 cup Peas, fresh or frozen (no need to thaw)
- 2 cups Shredded Cooked Chicken
- 4.5 cups Mashed Potatoes
- 2 ounces Cheddar Cheese, shredded (about ½ cup)
- Fresh Parsley, for garnish
Instructions
- Preheat oven to 375°F.
- Heat a 3.5-quart saucepan over medium heat. Add BUTTER and heat until melted.
- Add ONION, CARROT, CELERY, and GARLIC. Sauté a few minutes until tender, stirring as needed.
- Add FLOUR and stir until the vegetables absorb it.
- Gradually whisk in the CHICKEN BROTH and MILK, stirring constantly to prevent lumps and create a smooth, creamy sauce.
- Remove from heat and stir in PEAS, CHICKEN, THYME, SALT, and PEPPER.
- Transfer the mixture to a baking dish and spread evenly.
- Distribute MASHED POTATOES over the surface. A portion scoop works great for spacing them out evenly—then use a spatula to spread into an even layer.
- Sprinkle CHEDDAR CHEESE and PARSLEY over the top.
- Bake uncovered for 30 minutes, or until the filling is bubbling and the top is lightly golden.
- Carefully remove from the oven and let rest for 10 minutes before serving.
Recipe Notes
Equipment
- casserole dish 10 x 7 OR 8 x 8
- baking sheet optional to go under the baking dish
- portion scoop optional for distributing mashed potatoes
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Claudia Funari says
Turned out great!
Traci says
Wonderful! Thank you for making my recipe and for taking the time to leave this review. 🙂 Much appreciated! xoxo
BarbK says
Made this for lunch and it was a big hit! no cheese or milk due to dietary concerns (mashed the potatoes with chicken broth. Turned out great. Great use of rotisserie chicken.
Traci says
Awesome! It's proof that you don't need dairy for this one—and I totally agree about the rotisserie chicken. Thanks for trying my recipe and for sharing your experience. Enjoy 🙂
Molly says
I made this and it’s to die for gurl!!! Took it as left overs 3 days for work!!! Not over powering with seasonings just yummy tasting!!!! I used a rotisserie chicken from Sam's.
Traci says
Yayy!! I'm so glad you discovered my recipe. It's a fav meal for us too. Thanks for trying it out and for sharing your experience! xoxo
Michael says
This is a very good recipe. I’ll make this again
Traci says
Glad to hear it! Just finished our leftovers last night and I feel like they're even better than the first day. Thanks for trying my recipe and enjoy!!
Laura Fricke says
Delicious! Substituted GF flour and almond milk. My husband doesn't like thyme and noticed it even though it a was very subtle flavor. Making it again and will leave out the thyme and add more cheese.
Traci says
Yay!! I’m so glad you enjoyed my recipe! Your swaps sound perfect! And adding more cheese is always loved. Thanks for sharing your experience! xoxo
Greg says
What is a portion scoop?
Greg
Traci says
Hiya, it's a tool that's used to measure and scoop food. It's linked in the recipe card so you can see what it looks like. Let me know if you have any questions. Enjoy!
Ruth says
Can I make the dish ahead and bake the next day?
Traci says
Yes, you can make it ahead! Assemble, cover, and refrigerate overnight. If using a ceramic dish, let it sit at room temp for 30 minutes before baking. Enjoy!
Caroline says
This was a hit! The roux is the secret here with half & half cream, yum! I added italian seasoning as it goes in everything with a sprinkle of onion and garlic power. I also followed the IP chicken (6 minutes + 10 NR) and it was just over 165 degrees.
What I love about your recipes is that they are easy to follow and execute on a week night. They are also fool-proof and all-around people pleasers! Thanks for making me shine in the kitchen!
Traci says
Yay Caroline! Totally agree about the roux. I love it that you used the IP too!
Thank you SO much for the feedback about how my recipes are helping you. "Making you shine" is the biggest compliment I could get! Much appreciated!
Bridget Bandurski says
This dish was excellent!
Traci says
Yay!! So glad you went for it and are loving it! I've actually been craving this lately lol. Making it this week! Thanks for the feedback. Enjoy!
Julie says
I had leftover roast chicken and mashed potatoes to use so this recipe was perfect. I tweaked it a little - added some chopped rosemary and a dash of cayenne pepper - but have to say this is one of the best shepard's pies I've ever had. Thank you!
Traci says
Yay! This really is a great recipe for repurposing those leftovers. I'm so glad you enjoyed and thanks for sharing your experience!
Amanda says
I had to make a lot of substitutions, because this was a last minute meal, but it was still so good! Very easy to adapt recipe with very clear and concise directions. I used sour cream for my dairy, and had no carrots so I used minced red bell peppers. I opted to use grated parmesan cheese on top so it would crisp up nicely. I used some veggie cream cheese in my instant potatoes for some flavor and richness since I didn't have any potatoes on hand either. Overall an amazing dish and so pleased with how it turned out in spite of my lack of proper ingredients! Thank you for the fantastic recipe!
Traci says
Awesome! I'm so glad you found my directions helpful and it sounds like you made it really work out! Thank you for sharing your experience. Enjoy!!
Debbie says
can I use frozen mixed veggies - peas, carrots, corn & peas. If so would I add them all when it says to add the frozen peas?
Traci says
Hiya! Yes and yes, but I recommend steaming them before adding to the mixture if using a larger volume than the recipe calls for. This will help prevent cold spots in the casserole. Let me know if I can answer any more questions for you. Enjoy!