Chicken Shepherd'S Pie Recipe

Name: Chicken Shepherd'S Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds potatoes, peeled and cut into 1-inch chunks ( I use russett or gold yukon); 3 cloves garlic, peeled and crushed; 3 tablespoons heavy cream (I omit); 1 1/4 teaspoons salt; 2 tablespoons butter; 1 small onion, finely chopped; 3 carrots, halved lengthwise and thinly sliced; 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch chunks; 2 tablespoons flour; 1 cup chicken broth; 1 cup frozen peas; 1/4 cup chopped parsley

Servings: persons

1 1/2 pounds potatoes, peeled and cut into 1-inch chunks ( I use russett or gold yukon)
3 cloves garlic, peeled and crushed
3 tablespoons heavy cream (I omit)
1 1/4 teaspoons salt
2 tablespoons butter
1 small onion, finely chopped
3 carrots, halved lengthwise and thinly sliced
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch chunks
2 tablespoons flour
1 cup chicken broth
1 cup frozen peas
1/4 cup chopped parsley

1
1. In medium saucepan of boiling water, cook potatoes and garlic 25 minutes or until tender. Drain. With potato masher or electric mixer, mash potatoes, garlic, cream and 3/4 teaspoon salt until smooth. Set aside.
2
2. Preheat oven to 350 degrees.. In large skillet, melt butter over low heat. Add onion and cook, stirring frequently, 7 minutes or until tender. Add carrots and cook, stirring frequently, 5 minutes or until tender. Add chicken and cook 4 minutes or until no longer pink.
3
3. Sprinkle flour over chicken mixture and cook, stirring frequently, 1 minute or until no streaks of flour remain. Gradually add broth and remaining 1/2 teaspoon salt, and bring to a boil. reduce to a simmer and cook, stirring frequently, 5 minutes or until slightly thickened. Stir in peas and parsley.
4
4. Spoon mixture into a 9-inch deep dish pie plate. Spoon mashed potatoes on top (or if you prefer, spoon potatoes into pastry bag and pipe potatoes over chicken mixture.) Place pie plate on jelly roll pan to catch any drops and bake for 30 minutes or until potato mixture is golden brown and crusty.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds potatoes, peeled and cut into 1-inch chunks ( I use russett or gold yukon), 3 cloves garlic, peeled and crushed, 3 tablespoons heavy cream (I omit), 1 1/4 teaspoons salt, and more.

Yes, Chicken Shepherd'S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Shepherd'S Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions