This Chicken Shepherd’s Pie is delicious and comforting. It starts with tender chicken and vegetables in a silky chicken gravy, and then it’s topped with a generous layer of creamy mashed potatoes.
Completely homemade, it’s an entire meal that’s totally worth the effort. And don’t worry, because it’s still pretty easy.
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Easy, Homemade Comfort Food
I’ve made this chicken shepherd’s pie totally from scratch using fresh chicken and potatoes. I use frozen mixed vegetables for a one-and-done affordable option that’s also convenient.
I love potatoes and gravy, and we eat a lot of chicken, so when I thought about making a shepherd’s pie, I naturally wanted to make it with chicken. It’s an affordable protein that’s also healthful.
I really like that this shepherd’s pie has plenty of silky, creamy chicken gravy surrounding the chicken and veggies, with a generous layer of mashed potatoes on top.
Looking for an even easier dish like this? Check out my Chicken Cobbler that’s topped with Red Lobster biscuit mix. It has the same comforting vibe as this dish, but there are no potatoes to cook, and it uses rotisserie chicken.
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Chicken: I use 1 ¼ pounds boneless skinless chicken breast. You can use about 3 cups of cooked shredded or chopped chicken instead. Rotisserie chicken works great here.
- Gravy: The chicken gravy is made with butter and flour, then chicken broth is added for flavor and a little milk makes it creamy.
- Vegetables: We use yellow onion, but any onion will work. I use frozen mixed vegetables with corn, peas, carrots, and green beans, but you can use any combination you love.
- Seasonings: I use poultry seasoning, garlic powder, salt, and black pepper to give the shepherd’s pie plenty of flavor.
- Mashed Potatoes: The potatoes are whipped with butter, milk, and a little salt until creamy.
How Chicken Shepherd’s Pie Comes Together
This is a quick overview of the main steps, scroll (or jump) on down to the recipe card for more detailed instructions.
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Brown the chicken and onion in oil, then add the butter and flour and cook for 1–2 minutes.
Stir in the chicken broth and milk and simmer until thickened.
Stir in the seasonings and mixed vegetables.
Top with the mashed potatoes and bake for 25 minutes, or until hot and bubbly.
Tips for the Best Chicken Shepherd’s Pie
- Using cooked chicken: If using rotisserie or leftover cooked chicken, cook the onion in the oil until softened. Add the butter and flour and continue with the recipe, then add the cooked chicken along with the frozen vegetables.
- Don’t overcook the chicken: When using raw chicken, it only needs to be lightly browned in the skillet. It will finish cooking in the oven.
- Adding the potatoes: Spoon the mashed potatoes over the filling in small dollops before spreading them out. This makes it easier to cover the filling without mixing the potatoes into the gravy.
Storage & Reheating
Refrigerator: Store leftover chicken shepherd’s pie in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat individual portions in the microwave until hot. Larger portions can be covered with foil and reheated in a 350°F oven until heated through.
Frequently Asked Questions
Chicken Shepherd’s Pie is made with chicken, mixed vegetables, onion, a creamy chicken gravy, and mashed potatoes. The filling is seasoned with poultry seasoning and garlic powder and topped with homemade mashed potatoes before baking.
Traditional shepherd’s pie is made with lamb while cottage pie is made with beef. This recipe is a chicken variation that uses the same basic idea, a savory meat and vegetable filling topped with mashed potatoes.
More Chicken Recipes
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Chicken Shepherd’s Pie Recipe
Ingredients
For the shepherds's pie:
- 1 tablespoon canola oil
- 1 ¼ pounds boneless skinless chicken breast
- ½ cup onion
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 can chicken broth 14.5 ounces
- ½ cup milk
- 1 bag frozen mixed vegetables 12 ounces
- ½ teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the mashed potato topping:
- 2 pounds potatoes
- 2 tablespoons butter
- ¼ cup milk
- ¼ teaspoon salt
Instructions
Make the mashed potatoes:
- Peel potatoes and cut into 1-inch chunks.2 pounds potatoes
- Place potatoes in a large saucepan and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce heat to medium-high and simmer until fork-tender, about 15–20 minutes. Drain thoroughly.
- Return hot potatoes to the saucepan. Add butter, milk, and salt, then beat with an electric mixer on medium speed until smooth and fluffy. Set aside.2 tablespoons butter, ¼ cup milk, ¼ teaspoon salt
Make the shepherd's pie:
- Preheat your oven to 350°F.
- Heat canola oil in a large oven-proof skillet over medium heat. Add the chicken and diced onion; cook until the chicken is lightly browned on all sides, about 4-5 minutes (the chicken does not need to be cooked fully through at this point).1 tablespoon canola oil, 1 ¼ pounds boneless skinless chicken breast, ½ cup onion
- Add the butter and when melted sprinkle the flour over the chicken and onion, stirring constantly for 1–2 minutes.3 tablespoons butter, ¼ cup all-purpose flour
- Slowly pour in the chicken broth and milk while stirring continuously to prevent lumps.1 can chicken broth, ½ cup milk
- Stir in the poultry seasoning, garlic powder, salt, black pepper, and frozen mixed vegetables. Bring to a simmer and cook until the sauce begins to thicken, then remove from the heat.1 bag frozen mixed vegetables, ½ teaspoon poultry seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Spoon the mashed potatoes in small dollops over the chicken mixture, then gently spread into an even layer to cover the top.
- Bake uncovered for 25 minutes, or until the filling is hot and bubbly around the edges.
- Remove from the oven and let stand for 5 minutes before serving to allow the sauce to thicken slightly.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.