Description
A comforting and hearty Chicken Shepherd’s Pie featuring tender shredded chicken simmered in a creamy vegetable gravy, topped with smooth mashed potatoes, then baked and broiled to golden perfection. Perfect for a family dinner, this dish combines familiar flavors with simple ingredients for a satisfying meal.
Ingredients
Scale
Chicken and Broth
- 1 ½ lbs boneless, skinless chicken (or 3 cups shredded cooked chicken)
- 2 cups chicken broth (for cooking and gravy)
Filling
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ cup all-purpose flour
- ½ cup half-and-half
- 2 cups frozen mixed vegetables
Topping
- 3 cups mashed potatoes (warm)
- Chopped fresh parsley (for garnish)
Instructions
- Cook the Chicken: In a pot, gently simmer the chicken in 1 ½ cups of chicken broth for about 15 minutes, or until fully cooked. Remove the chicken, shred it finely, and reserve the cooking broth for later use.
- Make the Filling: In a large skillet, melt butter over medium heat. Sauté diced onions for about 4 minutes until softened. Add minced garlic, salt, black pepper, and dried thyme, cooking for another minute to release the flavors.
- Create the Roux: Sprinkle the all-purpose flour over the onion and garlic mixture and stir continuously for 2 minutes to cook out the raw flour taste and thicken the base.
- Add Liquids: Gradually pour in 1 cup of the reserved chicken broth along with the half-and-half while stirring constantly to create a smooth, creamy sauce.
- Combine & Simmer: Stir in the shredded chicken and let the mixture simmer gently for 10 to 15 minutes to meld flavors and thicken the gravy. Add more reserved broth as needed to achieve the desired consistency.
- Add Vegetables: Mix in the frozen mixed vegetables and cook until they’re heated through. Remove the skillet from the heat once the filling is ready.
- Assemble the Pie: Preheat the oven to 450°F. Transfer the chicken and vegetable filling to a baking dish if not already in one. Spoon the warm mashed potatoes evenly over the top, spreading them gently. Use a fork to create textured ridges on the mashed potato surface if desired.
- Bake the Pie: Place the assembled pie in the oven and bake uncovered for 10 minutes to heat through and firm up the topping.
- Broil to Finish: Switch the oven to broil at 550°F and broil the top for 3 to 4 minutes, watching closely, until the mashed potatoes develop a golden brown and slightly crispy crust.
- Rest and Garnish: Remove the pie from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley for a pop of color and freshness.
Notes
- You can use leftover cooked chicken instead of simmering raw chicken to save time.
- Make sure the mashed potatoes are warm before spreading, which helps in even browning during baking and broiling.
- Adjust the thickness of the filling by adding more or less chicken broth depending on your preference.
- Use any combination of frozen mixed vegetables based on what you have available or prefer.
- Watch the pie carefully when broiling to avoid burning the topping.
