This Chicken Shepherd’s Pie transforms leftover chicken and mashed potatoes into a restaurant-quality comfort meal that’ll have your family asking for seconds. It’s the perfect mashup of tender chicken, savory gravy, and creamy potatoes that comes together easier than you’d think.
Table of Contents
Ingredients for Chicken Shepherd’s Pie
I always start with quality chicken here, either boneless breasts or thighs work beautifully, though I lean toward thighs when I want extra flavor. The beauty of this recipe is its flexibility with what you already have on hand.
- 2 lbs boneless skinless chicken breast or thighs
- Salt and pepper (to taste)
- 3 cups chicken broth
- 4 tablespoons butter
- 1/2 small yellow onion (finely diced)
- 3 cloves garlic (minced) – I recommend fresh garlic for the best flavor
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground sage – My preference is rubbed sage for deeper flavor
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour
- 1/2 cup half and half
- 1 chicken bouillon cube (or 1 tsp Better Than Bouillon) – In my experience, Better Than Bouillon gives richer taste
- 1 teaspoon Worcestershire sauce
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 5 cups mashed potatoes (warm) – I usually make these fresh, but leftovers work perfectly
Step-by-Step Instructions
In my experience, the key to tender chicken is keeping that simmer gentle; no rapid boiling allowed.
Step 1: Preheat your oven to 450°F. Pat the chicken completely dry with paper towels and season generously with salt and pepper. Add the chicken broth to a medium saucepan and nestle the chicken in. Bring to a gentle boil over medium heat, then reduce to maintain a low simmer with the lid slightly cracked. Cook for 15 minutes until the chicken reaches 165°F internally. Remove the chicken and shred it with two forks, then set aside. Keep that cooking broth; you’ll need it for the gravy. While the chicken simmers, this is the perfect time to prepare your mashed potatoes if making them fresh.
Step 2: While the chicken simmers, melt the butter in a 12-inch oven-safe skillet over medium heat. Add the diced onions and cook for 4 minutes until they turn translucent and fragrant. Toss in the garlic and all the dried seasonings, stirring constantly for 1 minute to release their oils.
Step 3: Sprinkle the flour over the onion mixture and stir to coat everything evenly. Cook for 2 minutes, stirring frequently, until the raw flour smell disappears and the mixture looks pale golden and smells nutty. This step builds the foundation for your gravy’s thickness.
Step 4: Lower the heat and slowly add 2 cups of the reserved chicken broth in small splashes, stirring between each addition to keep the roux smooth. Add the half and half the same way. Rushing this step will give you lumpy gravy, so take your time. If lumps do form, whisk vigorously or use an immersion blender to smooth them out.
Step 5: Stir in the bouillon and Worcestershire sauce, then fold in your shredded chicken. Increase the heat to medium and continue adding about 3/4 cup more of the remaining broth in small amounts while letting the mixture simmer for 10-15 minutes. You want it to thicken and concentrate; the gravy should coat the back of a spoon when ready. Add the frozen vegetables during the last 2 minutes and stir until heated through.
Step 6: If your skillet isn’t oven-safe, transfer the filling to a greased 9×13-inch baking dish. Let it cool for 5 minutes, then drop large scoops of warm mashed potatoes across the top, positioning them close together. If using leftover mashed potatoes, warm them in the microwave with a splash of milk before spreading to make them easier to work with. Gently spread the potatoes with a silicone spatula using light strokes; don’t press down hard or they’ll sink into the filling. Use a fork to create ridges on top if desired.
Step 7: Bake uncovered for 10 minutes, then switch your oven to high broil at 550°F. Broil for 4 minutes until the peaks turn golden brown, keeping a close eye on it to prevent burning. Don’t do this with glass or Pyrex baking dishes as they can shatter under high heat. Let the casserole rest for 5 minutes before serving to help everything set properly.
Perfect Pairings for Chicken Shepherd’s Pie
This hearty casserole pairs beautifully with lighter sides that add freshness and texture contrast.
Buttermilk Biscuits: Warm, flaky garlic bread rolls are perfect for soaking up any extra gravy and add a comforting bread element that balances the creamy potatoes.
Simple Green Salad: A crisp fall pasta salad with vinaigrette cuts through the richness of the dish and provides freshness your palate will appreciate between bites.
Roasted Vegetables: Try sheet pan sausage and veggies preparation technique with just vegetables for a nutritious crunch and earthy flavor that complements the savory chicken filling.
Garlic Bread: Toasted garlic bread rolls with herbs bring an Italian twist and give everyone something to nibble while the casserole cools to the perfect temperature.
Cranberry Sauce: A touch of sweetness from cranberry orange chicken inspired cranberry sauce creates a delightful contrast against the savory, herb-infused gravy.
Make-Ahead and Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making next-day portions especially delicious.
For reheating, I recommend covering portions with foil and warming in a 350°F oven for 15-20 minutes until heated through. The microwave works in a pinch, but the oven keeps the potato topping from getting soggy.
This casserole freezes beautifully for up to 3 months. Assemble the filling, let it cool completely, and freeze before adding the potato topping. When you’re ready to serve, thaw it overnight, reheat until bubbly, then top with fresh warm mashed potatoes and bake as directed.
FAQs
Can I use leftover mashed potatoes?
Absolutely. Just reheat them gently with a splash of milk or cream until they’re spreadable and warm before topping your casserole.
What if I don’t have half and half?
You can substitute with whole milk or use equal parts milk and heavy cream. The gravy will be slightly thinner with milk but still delicious.
Can I make this in advance for a dinner party?
Yes. Prepare the filling up to 2 days ahead and refrigerate. When ready to serve, reheat the filling, add warm mashed potatoes, and bake as instructed.
Chicken Shepherd’s Pie
Ingredients
Equipment
Method
- Preheat oven to 450°F. Pat chicken dry, season with salt and pepper. Add chicken broth to a medium saucepan with the chicken. Bring to a gentle boil, then reduce heat to maintain a low simmer with lid cracked. Cook 15 minutes until chicken reaches 165°F. Remove chicken, shred with forks, and reserve the cooking broth. While chicken simmers, prepare your mashed potatoes if making them fresh.
- While chicken cooks, melt butter in a 12-inch oven-safe skillet over medium heat. Add onions and sauté 4 minutes until translucent. Add garlic and all dried seasonings, cooking 1 minute while stirring constantly.
- Sprinkle flour over the onion mixture and stir to coat. Cook 2 minutes, stirring frequently, until raw flour smell disappears and mixture looks pale golden and smells nutty.
- Reduce heat to low. Slowly add 2 cups reserved chicken broth in small splashes, stirring between each addition. Add half and half the same way to maintain a smooth consistency. If lumps form, whisk vigorously to smooth them out.
- Stir in bouillon and Worcestershire sauce, then add shredded chicken. Increase heat to medium and gradually add about 3/4 cup more broth while simmering for 10-15 minutes until thickened. The gravy should coat the back of a spoon. Add frozen vegetables during last 2 minutes and stir until heated through.
- If skillet isn’t oven-safe, transfer filling to greased 9×13-inch baking dish. Let cool 5 minutes. Drop large scoops of warm mashed potatoes across the top, positioning them close together. If using leftover mashed potatoes, warm them in microwave with a splash of milk first. Gently spread with silicone spatula using light strokes. Create ridges with fork if desired.
- Bake uncovered 10 minutes. Switch oven to high broil at 550°F and broil 4 minutes, watching closely, until peaks turn golden brown. Don’t use glass or Pyrex baking dishes as they can shatter under high heat. Let rest 5 minutes before serving.
