chicken shepherd’s pie recipe

Written ByJenny Smyth Posted on
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The Best chicken shepherd’s pie recipe

I’m so excited to share with you my favorite chicken shepherd’s pie recipe, a classic comfort food dish that never fails to impress. As a busy mom, I’m always on the lookout for easy and delicious meals that my family will love.

This recipe has been a staple in our household for years, and I’m sure it will become one of your family’s favorites too. The story behind this dish is quite fascinating – it originated in the UK, where it was known as ‘cottage pie’ or ‘shepherd’s pie,’ depending on whether it contained beef or mutton.

The name ‘shepherd’s pie’ was allegedly given to the dish because the meat was often sheep or lamb, which were commonly raised by shepherds. The recipe gained popularity in the US in the 1950s, where it became a beloved comfort food.

I love this dish because it’s easy to make, feeds a crowd, and is perfect for any occasion – from casual weeknight dinners to special events like holidays or potlucks. My kids adore it because of its comforting flavors and satisfying texture.

And as an added bonus, this dish is relatively healthy, as it’s made with lean ground chicken, veggies, and minimal added fats. So let’s get started with this mouthwatering recipe!

In my kitchen, I’ve perfected this chicken shepherd’s pie recipe by using fresh vegetables like carrots and peas, which add natural sweetness and crunch to each bite. I also like to use lean ground chicken breast for a leaner protein source.

Chicken Shepherd's Pie

Chicken Shepherd’s Pie

4.5 from 1368 votes

A comforting casserole with a creamy chicken and vegetable filling topped with fluffy mashed potatoes. This twist on the classic uses ground chicken for a lighter yet satisfying meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Filling

1 lb ground chicken
1 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup milk
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 cup frozen peas

For the Mashed Potato Topping

2 lbs russet potatoes, peeled and cubed
4 tbsp unsalted butter
1/2 cup milk
1/2 tsp salt
1/4 tsp black pepper
1 egg yolk

👨‍🍳Directions

1Preheat your oven to 400°F.
2Place the cubed potatoes in a large pot and cover with cold water.
3Bring to a boil over high heat, then reduce to medium-high and cook until tender, about 15 minutes.
4While potatoes cook, heat olive oil in a large skillet over medium-high heat.
5Add the ground chicken and cook, breaking it apart, until browned and no longer pink, about 6 minutes.
6Transfer the chicken to a plate and set aside.
7In the same skillet, add the onion, carrots, and celery.
8Cook over medium heat until softened, about 5 minutes.
9Stir in the garlic and cook for 1 minute until fragrant.
10Sprinkle the flour over the vegetables and stir constantly for 1 minute.
11Gradually pour in the chicken broth and milk, whisking to prevent lumps.
12Bring the mixture to a simmer and cook until thickened, about 3 minutes.
13Return the cooked chicken to the skillet.
14Add the thyme, salt, pepper, and frozen peas.
15Stir well and cook for 2 minutes until the peas are heated through.
16Remove from heat.
17Drain the cooked potatoes and return them to the pot.
18Add the butter, milk, salt, and pepper.
19Mash until smooth, then stir in the egg yolk until fully incorporated.
20Pour the chicken filling into a 9×13 inch baking dish and spread evenly.
21Spoon the mashed potatoes over the top and spread to cover completely, creating peaks with a fork for browning.
22Bake for 25 to 30 minutes until the filling is bubbly and the potato topping is golden brown.
23Let it rest for 5 minutes before serving to allow the filling to set.

🔧Equipment

Large skillet
Large pot
Potato masher or ricer
9×13 inch baking dish
Mixing bowls
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 24g

📝Notes

For a richer flavor, substitute half the chicken broth with white wine. You can also add a sprinkle of paprika on top before baking for extra color.

Watch Video Of How Chicken Shepherd’s Pie Works

This chicken shepherd’s pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or need a comforting meal for your family. It’s easy to make ahead of time and reheats beautifully for a quick lunch or dinner.

My kids love helping me assemble the individual pies before baking them off – it makes mealtime feel more fun and engaging! One tip: consider making individual portions in ramekins or mini cast-iron skillets for an adorable presentation that’ll wow your guests.

❓ Frequently Asked Questions About Chicken Shepherd’s Pie

Q: What is the difference between shepherd’s pie and cottage pie?

Shepherd’s pie typically contains ground meat (usually beef or lamb), while cottage pie contains ground beef specifically.

Q: Can I use other types of ground meat instead of chicken?

Sure! You can use ground beef, pork, or turkey if you prefer – just adjust the cooking time accordingly.

Q: How do I store leftovers of shepherd’s pie?

Cool it down completely before refrigerating or freezing. Reheat it in the oven at 350°F (175°C) until hot and bubbly.

Q: Can I make this recipe ahead of time?

You can prepare the filling up to a day in advance and assemble the pies just before baking.

Q: What if I don’t have peas? Can I substitute with another veggie?

Yes! You can use frozen corn kernels or diced bell peppers as alternatives – they’ll add similar sweetness and texture.

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