This chicken shepherd’s pie is a cozy, satisfying twist on the classic version. I use leftover chicken or turkey, toss in some frozen vegetables, and finish it all off with a creamy layer of mashed potatoes. It comes together quickly, making it a perfect go-to for busy weeknights or a comforting weekend meal.
Why You’ll Love This Recipe
I love how simple this recipe is, especially since it makes great use of leftovers. The creamy mashed potato topping pairs perfectly with the savory chicken and veggie filling. I also appreciate how adaptable it is—I can switch up the veggies or even the meat. It’s all made in under an hour and feels like the ultimate comfort food without a lot of work.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons butter
½ cup finely diced onion
2 cloves garlic, minced
3 tablespoons flour
1½ cups frozen mixed vegetables
2 cups chopped cooked chicken or turkey
14 ounces chicken broth
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon poultry seasoning
3 cups mashed potatoes
¼ cup milk (optional, to mix into mashed potatoes while reheating)
directions
I preheat the oven to 350 degrees F. In a large sauté pan, I melt the butter over medium-high heat. Then I add the onion and cook it for about 3 minutes until it softens. I stir in the garlic and cook for another minute.
Next, I add the flour and stir it in until there are no lumps left. I cook this mixture for another minute before adding the frozen vegetables and cooked chicken. Once that’s mixed well, I pour in the chicken broth, more broth, and season it with salt, pepper, and poultry seasoning.
I bring everything to a boil, then lower the heat and let it simmer for 10 minutes so the filling thickens and heats through.
While that simmers, I reheat the mashed potatoes in a medium pan. If they seem too thick, I add a little milk a tablespoon at a time until they’re creamy.
Once everything is ready, I pour the chicken mixture into an 8×8-inch baking dish. I carefully spread the mashed potatoes on top, smoothing out the surface. I bake it for 20 to 25 minutes, then let it cool for 5 minutes before serving.
Servings and timing
This recipe makes 6 servings. It takes about 10 minutes to prep and 45 minutes to cook, for a total time of 55 minutes.
Variations
Sometimes I swap in turkey instead of chicken, especially after the holidays. I also like using fresh vegetables when I have them on hand—like diced carrots, peas, or green beans. To add a little crunch on top, I sometimes rough up the mashed potatoes with a fork or sprinkle on some Parmesan cheese. And if I need a larger batch, I just double everything and use a 9×13 pan.
storage/reheating
Chicken shepherd’s pie keeps well for 2 to 3 days in the fridge if it’s covered properly. I reheat individual portions in the microwave, but for bigger portions, I prefer using the oven so it heats evenly and keeps its texture.
FAQs
Can I make this dish ahead of time?
Yes, I often assemble it earlier in the day and just pop it in the oven when I’m ready to bake it.
Can I freeze chicken shepherd’s pie?
Absolutely. I let it cool completely, wrap it tightly, and freeze it for up to 2 months. I reheat it in the oven until hot and bubbly.
Can I use fresh vegetables instead of frozen?
Yes, I chop them finely and pre-cook them slightly before adding to the filling so they’re tender.
How do I make the mashed potatoes creamier?
I warm them up gently and stir in milk a tablespoon at a time until they reach the texture I want.
What type of chicken works best?
I use any cooked chicken—rotisserie, baked, or leftover grilled chicken all work well.
Can I add cheese to the top?
Yes, I sometimes sprinkle Parmesan or shredded cheddar on top before baking.
What if I don’t have poultry seasoning?
I mix a bit of thyme, sage, and rosemary as a substitute.
How can I make this gluten-free?
I use a gluten-free flour blend instead of regular flour and check all other ingredient labels to be sure.
Can I double the recipe?
Definitely. I double the ingredients and use a 9×13 baking dish. It turns out perfectly.
Conclusion
This chicken shepherd’s pie is a warm, hearty meal that’s easy to prepare and perfect for using up leftovers. I love how flexible the ingredients are and how quickly it all comes together. It always hits the spot when I need something comforting and delicious.
Print
Chicken Shepherd’s Pie Recipe
- Total Time: 55 minutes
- Yield: 6 servings
Description
A cozy, comforting twist on the traditional shepherd’s pie made with tender chicken, mixed veggies, and creamy mashed potatoes. Perfect for using up leftovers and comes together quickly for a hearty family meal.
Ingredients
3 tablespoons butter
½ cup finely diced onion
2 cloves garlic, minced
3 tablespoons flour
1½ cups frozen mixed vegetables
2 cups chopped cooked chicken or turkey
14 ounces chicken broth
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon poultry seasoning
3 cups mashed potatoes
¼ cup milk (optional, for creamier potatoes)
Instructions
Preheat oven to 350°F (175°C).
In a large sauté pan over medium-high heat, melt the butter. Add the diced onion and cook for about 3 minutes until softened.
Stir in the garlic and cook for 1 more minute.
Sprinkle in the flour and stir until smooth; cook for another minute.
Add the frozen mixed vegetables and cooked chicken or turkey; stir well.
Pour in the broth, then add salt, pepper, and poultry seasoning. Stir to combine.
Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes to thicken.
Meanwhile, gently reheat the mashed potatoes in a pan until creamy. If desired, add milk one tablespoon at a time for a smoother texture.
Transfer the chicken mixture to an 8×8-inch baking dish. Spread the mashed potatoes evenly over the top.
Bake uncovered for 20–25 minutes, until golden and bubbly.
Let cool for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main course
