When the air turns chilly, nothing beats a warm, bubbling casserole. This Chicken Shepherd’s Pie is my go-to for those cozy winter evenings.
It is a lighter twist on the classic beef version. Your family will love the tender chicken and creamy potato crust. It delivers pure comfort in every single bite.
Why You’ll Love This Recipe
This dish is a complete meal in one pan. It is perfect for busy fall weeknights when you need something filling. You get protein, veggies, and potatoes all at once.
The cheesy potato topping is a total crowd-pleaser. Even the pickiest eaters will ask for seconds. It is budget-friendly and uses simple pantry staples you already have.
Simple Cooking Steps
Making this recipe is very straightforward. You boil the potatoes while you cook the filling. This saves so much time in the kitchen.
Even if you are a beginner, you can do this. The gravy comes together in just a few minutes. Just layer it up and let the oven do the work.
Ingredients You’ll Need
Most of these items are likely in your kitchen right now. Fresh vegetables and simple seasonings make the best flavor.
- 1.5 lbs boneless skinless chicken thighs, diced into 1/2-inch pieces
- 2 lbs russet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 1/2 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step-by-Step Directions
- Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15 minutes or until tender.
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium-high heat. Add chicken and brown for 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add onion, carrots, and celery. Sauté for 6 minutes until vegetables are softened.
- Stir in minced garlic and cook for 1 minute. Sprinkle flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste.
- Gradually whisk in chicken broth and thyme. Bring to a simmer and stir until the sauce has thickened.
- Return chicken to the skillet and stir in the frozen peas. Season with salt and pepper to taste.
- Drain the cooked potatoes. Mash them with butter and milk until they are smooth.
- Spread the mashed potatoes evenly over the chicken filling in a 9×13 inch baking dish.
- Sprinkle shredded cheddar cheese over the potato layer.
- Bake for 20-25 minutes until the potato topping is golden brown and the edges are bubbling.
Best Ways to Enjoy It
Serve this dish warm straight from the oven. The golden cheese crust is the best part. I love pairing it with a simple side salad.
For a cozy night in, light a candle and enjoy. It is a wonderful way to end a long day. Your family will feel warm and satisfied.
Storage & Reheating
Leftovers stay fresh in the fridge for three days. Keep them in an airtight container for the best results. This recipe is great for meal prep lunches.
Reheat individual portions in the microwave for two minutes. For a crispy top, use the oven at 350°F. The potatoes stay creamy even after reheating.
Tips for Best Results
- Don’t skip browning the chicken for the best flavor.
- Cut your potatoes into equal sizes so they cook evenly.
- Use a whisk when adding broth to avoid flour lumps.
- For a holiday twist, add a pinch of rosemary.
- Swap chicken thighs for breasts if you prefer leaner meat.
- Make the potato layer extra fluffy by using a hand mixer.
- Let the pie rest for five minutes before serving.
Ways to Switch It Up
- Use sweet potatoes for a colorful and nutritious topping.
- Add a handful of fresh summer corn for extra sweetness.
- Swap cheddar for parmesan to get a salty kick.
- Make it gluten-free by using a cornstarch slurry instead of flour.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the pie a day early. Keep it covered in the fridge. Bake it right before you are ready to eat.
Can I use rotisserie chicken?
Absolutely, rotisserie chicken is a great shortcut. Just shred it and add it when the recipe says to return the chicken. It makes this meal even faster.
How do I know when it’s done?
Look for the edges to bubble and the cheese to melt. The potatoes should have golden-brown peaks. That is when you know it’s perfect.
I hope this cozy Chicken Shepherd’s Pie brings warmth to your table. It is a simple dish that makes any night feel special. Happy cooking!
— Lidia
Chicken Shepherd's Pie
Ingredients
- 1.5 lbs boneless skinless chicken thighs, diced into 1/2-inch pieces
- 2 lbs russet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots , peeled and diced
- 2 stalks celery , diced
- 3 cloves garlic , minced
- 1/4 cup all -purpose flour
- 2 cups low -sodium chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 1/2 cup shredded sharp cheddar cheese
- 1 teaspoon sal t
- 1/2 teaspoon black pepper
Instructions
- Place cubed potatoes in a large pot of salted water, bring to a boil, and cook for 15 minutes or until tender.
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium-high heat. Add chicken and brown for 5-7 minutes; remove chicken and set aside.
- In the same skillet, add onion, carrots, and celery. Sauté for 6 minutes until vegetables are softened.
- Stir in minced garlic and cook for 1 minute. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Gradually whisk in chicken broth and thyme. Bring to a simmer and stir until the sauce has thickened.
- Return chicken to the skillet and stir in the frozen peas. Season with salt and pepper to taste.
- Drain the cooked potatoes and mash with butter and milk until smooth.
- Spread the mashed potatoes evenly over the chicken filling in a 9x13 inch baking dish.
- Sprinkle shredded cheddar cheese over the potato layer.
- Bake for 20-25 minutes until the potato topping is golden brown and the edges are bubbling.
