Description
Craving the food equivalent of a warm hug? This Chicken Shepherd’s Pie wraps juicy chicken, colorful veggies, and herb-kissed gravy under a cloud of golden mashed potatoes. It’s lighter than the classic beef version but just as soul-soothing—perfect for cozy Sundays, surprise guests, or “oops-I-burned-dinner” nights. One pan, everyday ingredients, big comfort. Let’s make memories (and seconds)!
Ingredients
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2 lbs boneless chicken breasts or thighs (or shredded rotisserie)
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Salt & pepper, to taste
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3 cups chicken broth (low-sodium)
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4 tbsp unsalted butter
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½ small yellow onion, finely diced
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3 garlic cloves, minced
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½ tsp each: onion powder, mustard powder, dried thyme, dried rosemary
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¼ tsp each: ground sage & black pepper
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⅓ cup flour (or cornstarch slurry for GF)
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½ cup half and half (or milk/oat milk)
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1 chicken bouillon cube or 1 tsp Better Than Bouillon
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1 tsp Worcestershire sauce
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2 cups frozen mixed veggies
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5 cups warm mashed potatoes
Instructions
1️⃣ Cook Chicken: Season with salt & pepper. Sear in a hot skillet 6–8 mins/side until cooked through. Shred or dice. (Skip if using rotisserie!)
2️⃣ Sauté: In the same skillet, melt butter. Sauté onions & garlic 3–4 mins until soft.
3️⃣ Make Gravy: Sprinkle in flour, stir 1 min. Gradually whisk in broth + half and half. Add bouillon, Worcestershire, and spices. Simmer 5–7 mins until thickened.
4️⃣ Combine: Stir in chicken & veggies. Taste and adjust seasoning.
5️⃣ Assemble: Transfer filling to a 9×13” dish. Top with mashed potatoes, swirl with a fork for crispy peaks.
6️⃣ Bake: 375°F (190°C) for 25 mins until bubbly and golden. Broil 1–2 mins if needed for extra color!
Notes
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Warm potatoes spread smoother—cold mash = lumps!
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Let filling cool 10 mins to keep potatoes from sinking.
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Leftovers taste even better the next day!
- Prep Time: 25 mins
- Cook Time: 25 mins
Nutrition
- Calories: 420 kcal per serving
- Fat: 20g
- Carbohydrates: 34g
- Protein: 30g