Chicken Shepherd’s Pie Recipe

Closeup side view of one serving of chicken shepherd's pie on a white plate.

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This Easy Chicken Shepherd’s Pie Recipe is the ultimate comfort food! Tender chicken and mixed vegetables are cooked in a creamy homemade chicken gravy, then topped with fluffy mashed potatoes and baked until hot and bubbly. This easy Chicken Shepherd’s Pie Casserole is a hearty, homemade dinner the whole family will love. Perfect when you’re craving a cozy chicken dinner with potatoes and gravy.

Prep Time15

Cook Time38

Resting Time5

Total Time58

Course: Main Course

Cuisine: American

Keyword: chicken shepherds pie, chicken with gravy and vegetables, comfort food dinner, shepherds pie with chicken

Servings: servings

Calories: 487kcal

Author: Mindy Boyd

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.

Notes

If you don't have an oven-proof skillet, transfer the filling to a 9 x 13-inch casserole dish sprayed with nonstick cooking spray, then top with the mashed potatoes and bake as directed.

Nutrition information is approximate and will vary based on the specific ingredients and brands used.

Nutrition