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
