Chicken Shepherd’s Pie Recipe
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.
Servings: 8 1-cup servings
Calories: 284kcal
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
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 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.
Video
Notes
Leftover Chicken or Turkey: This recipe is a great way to use up cooked poultry from a previous meal—just shred or dice and stir it in.
Vegetable Options: You can swap or add vegetables like corn, green beans, or diced mushrooms, depending on what you have on hand.
Mashed Potatoes: They spread more easily when they're warm, which helps keep the filling in place and the layers neat. I don't recommend using cold mashed potatoes.
Make-Ahead Tip: Assemble the casserole up to a day in advance, cover, and refrigerate. Before baking, let it rest at room temperature for about 15 minutes to prevent thermal shock, then bake as directed, adding about 10 minutes extra cook time.
Storage Tip: Cool completely and refrigerate in an airtight container for up to five days.
Nutrition
Serving: 1cup | Calories: 284kcal | Carbohydrates: 36g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 405mg | Potassium: 624mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2953IU | Vitamin C: 39mg | Calcium: 76mg | Iron: 1mg