Print

Chicken Shepherd’s Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Chicken Shepherd’s Pie made with leftover rotisserie chicken and topped with creamy mashed potatoes.

Ingredients

Scale
  • 2 cups shredded cooked chicken (leftover rotisserie chicken works great)
  • 4 cups mashed potatoes (homemade or store-bought)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup chicken broth (low-sodium if preferred)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp thyme (fresh or dried)
  • 1 tsp rosemary (fresh or dried)

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.
  3. Stir in the shredded chicken and frozen mixed vegetables. Add the chicken broth, thyme, rosemary, salt, and pepper. Mix well. Simmer gently for about 5 minutes.
  4. Spread the chicken-vegetable mixture in the prepared baking dish.
  5. Dollop or spread mashed potatoes over the filling. Use a fork to create peaks on the potato surface.
  6. Bake in the preheated oven for 25–30 minutes, until the topping is golden and crispy. Finish under the broiler for 1–2 minutes if desired.
  7. Let cool for a few minutes before serving.

Notes

For extra richness, add a splash of cream or butter to the mashed potatoes. This recipe is versatile; feel free to swap herbs and vegetables based on your fridge’s contents.

Find it online: https://www.recipeflo.com/chicken-shepherds-pie/