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A golden-brown Chicken Shepherd's Pie in a baking dish with a cheesy mashed potato topping.

Chicken Shepherd's Pie

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 450 kcal

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.