Chicken Shepherd's Pie
This Chicken Shepherd’s Pie mashes up two comfort food favorites—Shepherd’s Pie and Chicken Pot Pie—into one cozy, kid-approved dinner. It’s creamy, hearty, and perfect for busy nights.
Servings 6
Calories 415kcal
Ingredients
- 2 ½ lbs Idaho Potatoes peeled and cut into 1-inch pieces
- 1 ½ cup milk divided
- 2 tablespoon butter
- 1 ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- 3 tablespoon extra virgin olive oil or vegetable oil divided
- 1 chicken breast diced (approximately 1lb)
- 1 cup chopped onions
- 1 cup chopped carrots
- ½ cup celery
- 1 cup frozen peas
- ¼ teaspoon ground thyme
- 2 tablespoon all-purpose flour
- 1 cup chicken broth
Instructions
- In a medium sized pot, place peeled and cut potatoes, add salt and water to cover. Bring to boil and continue cooking until potatoes are fork tender, about 15-20 minutes.
- Once cooked, drain water and return pot full of cooked potatoes to the stove.
- Add butter, 1 teaspoon salt, ¼ teaspoon pepper and 1 cup milk to the potatoes. Using a hand masher, mash potatoes until all ingredients are incorporated and mashed potatoes are smooth. Set potatoes aside.
- Preheat oven to 375ºF.
- Add 1 TBS olive oil to a large 10-inch cast iron skillet or oven-safe pan, over medium high heat. When oil is hot, add diced chicken and cook until evenly browned.
- Once chicken is browned add onions and continue to cook until onions have softened, approximately 5-7 minutes.
- Stir in carrots, celery, and frozen peas. Cook vegetables for 5 more minutes then season with ½ teaspoon salt, ¼ teaspoon pepper and thyme.
- Add remaining 2 tablespoon oil and 2 tablespoon flour to the vegetables.
- Stir and cook until flour is incorporated.
- Stir in chicken broth and remaining ½ cup of milk.
- Cook until mixture is thick. Remove from heat.
- Gently spread mashed potatoes evenly over the chicken mixture until fully covered.
- Place skillet in the oven and bake until bubbly and golden, 20-30 minutes.
Notes
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1g | Calories: 415kcal | Carbohydrates: 56g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 33mg | Sodium: 878mg | Fiber: 7g | Sugar: 7g
