Chicken Shepherd's Pie
This easy Chicken Shepherd's Pie is the ultimate comfort food dinner! Made with ground chicken, mixed vegetables, savory herbs, and a rich homemade gravy, then topped with creamy mashed potatoes and baked until golden.
Equipment
- 9 x 13 Baking Dish
- 10 or 12 Inch Skillet
- Oven
Ingredients
- 2 tablespoon Olive Oil
- ½ cup Sweet Onion Diced
- 1 tablespoon Garlic Minced
- 1 lb Ground Chicken
- 2 tablespoon Salted Butter
- 2 tablespoon All-Purpose Flour
- ½ teaspoon Pepper
- 1 teaspoon Salt
- 1 teaspoon Rosemary
- 1 teaspoon Thyme
- 1 tablespoon Worcestershire Sauce
- 1 cup Chicken Broth
- 1 cup Frozen Mixed Vegetables
- 3 cups Mashed Potatoes
Instructions
- Preheat the oven. Preheat your oven to 350°F. Lightly spray a 9x13-inch baking dish with cooking spray.
- Cook the Onions. Heat the olive oil in a medium skillet over medium-low heat. Add the diced onions and sauté until softened. Stir in the minced garlic and cook for an additional minute, until fragrant. 2 tbsp Olive Oil ½ cup Sweet Onion 1 tbsp Garlic
- Brown the ground chicken. Add the ground chicken to the skillet, breaking it apart with a spoon as it cooks. Cook until the chicken is no longer pink and it reaches an internal temperature of 165°F. 1 lb Ground Chicken
- Make the gravy base. Add the butter, flour, salt, pepper, rosemary, and thyme. Stir until everything is well combined and cook for 1-2 minutes to remove the raw flour taste. 2 tbsp Salted Butter 2 tbsp All-Purpose Flour ½ tsp Pepper 1 tsp Salt 1 tsp Rosemary 1 tsp Thyme
- Add the liquids and vegetables. Stir in the Worcestershire sauce and chicken broth. Add the frozen vegetables and bring the mixture to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the filling thickens to a gravy-like consistency. 1 tbsp Worcestershire Sauce 1 cup Chicken Broth 1 cup Frozen Mixed Vegetables
- Assemble the pie. Transfer the chicken mixture to your prepared 9x13 baking dish and spread it into an even layer. Spoon the mashed potatoes over the top, spreading them to cover the filling completely. 3 cups Mashed Potatoes
- Bake until golden. Bake for about 30 minutes, or until the filling is bubbling and the mashed potato topping is lightly golden. Let the Chicken Shepherd's Pie rest for 5-10 minutes before serving.
Notes
- Adjust the gravy as needed: If your filling looks too thick, feel free to add a little more chicken broth until you reach your desired consistency. If it looks too thin, let it simmer a few extra minutes to thicken.
- Let it rest before serving: Once your chicken pie comes out of the oven, let it rest for about 15 minutes before serving. This gives the filling time to settle and allows some of the liquid to absorb.
- Spread the mashed potatoes evenly: Make sure the mashed potatoes cover the chicken filling from edge to edge. This helps keep the filling underneath moist while the potato topping turns golden in the oven.
Storage
- Refrigerator: Allow the Chicken Shepherd's Pie to cool, then cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Refrigerate for up to 3-4 days.
- Freezer: This recipe freezes well, making it a great option for meal prep. Let it cool completely and wrap the dish in a freezer-safe covering. Freeze for up to 3 months.
- Reheating: Reheat in a 350°F oven until heated through.
Nutrition
Calories: 330kcalCarbohydrates: 33gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 76mgSodium: 692mgPotassium: 851mgFiber: 4gSugar: 2gVitamin A: 1681IUVitamin C: 30mgCalcium: 34mgIron: 2mg
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