Chicken Shepherd's Pie

Name: Chicken Shepherd's Pie Recipe
Prep time: 30 min
Cook time: 1 min
Ingredients: 2 large chicken breasts (about 1.5 lbs); 1 lb purple potatoes; 1 lb taro root; 1 lb white potatoes; 1 large onion (diced); 1 green bell pepper (diced); 1 red bell pepper (diced); 4 cloves garlic (minced); 2 cups frozen mixed vegetables (defrosted); 1/2 cup sweet white wine; 2 cups chicken broth; 1/3 cup flour; 1/3 cup butter (or butter substitute); 1/4 cup milk; 1/4 cup mixed Italian cheeses (I'm using the Kraft brand made with 2% milk); 1/4 cup butter or butter substitute; 1 tsp dried oregano; 1 tsp smoked paprika (for seasoning the chicken); About 1 tbsp smoked paprika (used as a garnish for baking); 2 tsp salt; pinch of cayenne powder; 2 tbsp oil for sauteing chicken; 1 tbsp oil or cooking spray for greasing baking dish

This Chicken Shepherd’s Pie is a savory, creamy twist on the traditional shepherd’s pie, packed with mixed veggies and baked under a blanket of fluffy mashed potatoes. It’s an easy way to use up leftover chicken and still get all the cozy, comforting flavors you love.

Shepherd’s Pie with Chicken

I promised a subscriber I’d do my take on shepherd’s pie, and this homemade Chicken Shepherd’s Pie is how it turned out. Instead of lamb, I used chicken and made the filling more like a pot pie—rich, creamy, and loaded with vegetables. It’s baked into a hearty casserole with mashed potatoes on top, making it the kind of comfort meal that feels like a warm hug.

It’s not something you’d find in an Irish pub, but the influence is there. My husband was expecting the traditional version and had a moment of confusion when the filling tumbled out, but he cleaned his plate anyway. This dish is filling, easy to customize, and just the thing when you want something cozy without too much effort.

Table of Contents[Show All]

Shepherd’s Pie with Chicken
Why You’ll Love This Chicken Shepherd’s Pie Recipe
What is Shepherd’s Pie?
Ingredients for Chicken Shepherd’s Pie
How to Make Shepherd’s Pie with Chicken
Storage
Recipe Variations
Tips for the Best Chicken Shepherd’s Pie
Serving Ideas
Frequently Asked Questions
Chicken Shepherd’s Pie Recipe

Why You’ll Love This Chicken Shepherd’s Pie Recipe

Make-Ahead Friendly. This is a great option for busy weeks or when you’re hosting family—prep it ahead, then bake when you’re ready to eat.
Easy to Customize. Swap the chicken for turkey, add your favorite veggies, or use whatever root vegetables you have on hand. It’s flexible and still turns out delicious.
Perfect for Leftovers. Got leftover rotisserie chicken, mashed potatoes, or even Thanksgiving turkey? This recipe is the perfect way to repurpose them into a hearty meal.

What is Shepherd’s Pie?

Shepherd’s Pie is a traditional British dish made with ground lamb in a savory gravy, topped with mashed potatoes, and baked until golden. When made with beef, it’s called Cottage Pie. My version substitutes chicken for lamb and features a creamy, veggie-packed filling—more like a mashup between a pot pie and a cozy casserole.

Ingredients for Chicken Shepherd’s Pie

I know the ingredient list might look a little long, but most of it is pantry staples and everyday veggies. Once everything’s prepped, it comes together easily—and the mix of roots and seasonings really takes it up a notch.

Chicken breast: I use boneless chicken breast for a lean protein that cooks quickly and soaks up the creamy sauce. You can also use thighs if you prefer dark meat.
Purple potatoes, white potatoes, and taro root: These give the mash a colorful twist and add earthy, slightly sweet flavor. The mix makes the topping more interesting than your standard mashed potatoes.
Onion, green bell pepper, and red bell pepper: These aromatics build the base flavor of the sauce and add a little sweetness and crunch to the filling.
Garlic: Adds depth and that comforting savory flavor that rounds everything out.
Frozen mixed vegetables: A quick and easy way to bulk up the filling with more texture, color, and nutrition.
Sweet white wine: This adds acidity and a touch of sweetness to balance the creamy sauce. Don’t worry, the alcohol cooks off.
Chicken broth: Builds out the sauce and keeps everything juicy and flavorful. I recommend using low-sodium so you can control the salt.
Flour: Helps thicken the sauce so it’s creamy and coats all the veggies and chicken.
Butter or butter substitute: Adds richness to both the sauce and mashed potatoes. I use Smart Balance with flax, but use what works for you.
Milk: Makes the mashed potatoes smooth and creamy without needing too much fat.
Mixed Italian cheeses: A little cheese in the mash makes it extra creamy and adds just the right amount of salty, savory flavor.
Dried oregano and smoked paprika: These add warmth and depth to the seasoning, with a smoky kick that makes the filling pop.
Salt and cayenne powder: For seasoning and a hint of heat. Adjust to your taste.
Oil: Used for sautéing the chicken and greasing the baking dish. Any neutral oil works here.

See recipe card for quantities.

How to Make Shepherd’s Pie with Chicken

Prep the Chicken and Potatoes

Start by cutting the chicken breasts into 1-inch chunks and seasoning them with salt, cayenne, oregano, minced garlic, and smoked paprika. Let the chicken marinate while you prep the potatoes. Peel and dice the purple potatoes, white potatoes, and taro root, then boil them in salted water until tender enough to mash easily with a fork.

Make the Chicken and Veggie Filling

While the potatoes are boiling, heat oil in a large pan and sauté the marinated chicken just until browned—it shouldn’t be fully cooked yet. Set the chicken aside, then melt butter in the same pan and cook the onions and bell peppers until soft. Stir in the flour and let it cook for a couple of minutes before adding the wine and chicken broth; cook until the sauce thickens, then stir in the mixed veggies and chicken and let everything simmer for about five minutes.

Mash the Potatoes

Drain the cooked potatoes and transfer them to a large bowl. Add the milk, butter, cheese, and a bit of the reserved cooking water, then mash everything together until smooth and creamy. Adjust the texture with a splash more water if needed.

Assemble and Bake Your Chicken Shepherd’s Pie

Preheat your oven to 350°F and grease a medium or large baking dish. Spoon the chicken and vegetable mixture into the bottom, then spread the mashed potatoes on top, pressing them down gently with a fork. Sprinkle the top with smoked paprika and bake for 30 minutes; if you want a more golden finish, broil it for 2–3 minutes at the end.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days.

To Freeze: Let the pie cool completely, then wrap the dish tightly in foil or transfer portions to freezer-safe containers and freeze for up to 2 months.

To Reheat: For reheating from the fridge, cover and warm in a 350°F oven for about 20 minutes or until heated through. If reheating from frozen, let it thaw in the fridge overnight first, then bake as usual. You can also reheat individual portions in the microwave, but the oven gives the best texture.

Recipe Variations

Use ground chicken instead of chopped chicken. It gives the dish a more traditional texture, closer to the classic shepherd’s pie filling.
Swap in chicken thighs. Boneless thighs are a great alternative if you prefer dark meat and a richer flavor.
Make it vegetarian. Omit the chicken and use vegetable broth instead of chicken broth. Add soy chunks, lentils, or pan-fried tofu to keep it hearty.
Try different root vegetables. If you have access to eddoes, they’re a perfect substitute for the taro and purple potatoes.
Change up the cheese. Use sharp cheddar, gouda, or even a dairy-free cheese alternative depending on your preference.

Tips for the Best Chicken Shepherd’s Pie

Don’t overcook the chicken before baking. You want it just browned—not fully cooked—so it stays tender and juicy after baking.
Use a mix of root vegetables for more depth. The combination of purple potatoes, white potatoes, and taro root adds earthy flavor and a fun twist to the classic mash.
Defrost frozen veggies quickly under hot water. It saves time and gets them ready to stir straight into the sauce.
Smart Balance works well as a butter substitute. I use the one with flax, and it gives the same creamy texture without the extra dairy.
Wish you had eddoes? Use them instead! If you’re in Guyana or shopping at a Caribbean market, eddoes are a great swap for the taro and purple potatoes.
Broil at the end for a golden finish. If your pie doesn’t brown up after baking, a quick 2–3 minutes under the broiler will do the trick.
Chicken thighs work just as well. If you prefer dark meat or want something richer, boneless thighs are a great alternative.

Serving Ideas

Simple green salad. A fresh salad with a light vinaigrette balances the richness of the casserole.
Crusty bread or dinner rolls. Perfect for soaking up any creamy filling that slips onto the plate. These tennis rolls would be perfect.
Roasted vegetables. Try carrots, Brussels sprouts, or asparagus for a hearty veggie side that doesn’t compete with the flavors.
Steamed broccoli or green beans. These lighter sides keep the meal feeling well-rounded without adding more heaviness.
Apple cider or white wine. If you’re serving drinks, a crisp cider or light white wine complements the savory filling nicely.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can prep the entire pie, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the bake time if it’s going into the oven cold.

What’s the best way to get a golden top?

If the top isn’t browning enough after baking, just pop it under the broiler for 2–3 minutes. Keep a close eye on it so it doesn’t burn.

Can I use regular potatoes instead of purple or taro?

Absolutely. White or russet potatoes work just as well and will still give you a smooth, creamy mash.