Chicken Shepherd's Pie Recipe

This Chicken Shepherd’s Pie is a creamy, savory spin on the traditional dish, loaded with mixed veggies and topped with fluffy mashed potatoes. It’s a simple way to turn leftover chicken into a cozy, comforting meal that hits every time.

Course Main Course, Main Dish

Cuisine American, Irish

Keyword chicken shepherd's pie, shepherd's pie with chicken

Prep Time 30

Cook Time 1

Servings

Calories 620kcal

Equipment

Large Pot
Large Sauté Pan or skillet
Large Mixing Bowl
Potato masher or fork
Cutting board and knife
Wooden spoon silicone spatula
Oven safe baking dish

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

Instructions

Prep the chicken and boil the potatoes.

Cut the chicken into 1-inch chunks and season with salt, cayenne, oregano, garlic, and 1 tsp smoked paprika. Let it marinate for 15–30 minutes. Meanwhile, peel and dice the purple potatoes, white potatoes, and taro root. Add them to a pot with 1 tsp salt, cover with water, and bring to a boil. Cook until all the potatoes are fork-tender, then drain, reserving about 1/4 cup of the cooking water.

Make the chicken and veggie filling.

In a large sauté pan, heat 2 tbsp oil and sear the marinated chicken over high heat until lightly browned but not fully cooked. Remove the chicken and set it aside. In the same pan, melt 1/3 cup butter, then sauté the onions and bell peppers until soft. Stir in the flour and cook for 2–3 minutes. Slowly whisk in the wine and chicken broth, then cook until the sauce thickens slightly. Add in the mixed vegetables and chicken. Simmer for about 5 minutes, then remove from heat.

Mash the potatoes.

Transfer the cooked potatoes to a large mixing bowl. Add 1/4 cup butter, milk, cheese, and the reserved cooking water. Mash until smooth and creamy.

Assemble and bake.

Preheat your oven to 350°F. Grease a medium or large baking dish. Spoon the chicken and vegetable mixture into the dish, then spread the mashed potatoes evenly on top. Use a fork to press down the mash and create a textured surface. Sprinkle with smoked paprika and bake for 30 minutes, or until the top is golden. If needed, place under the broiler for 2–3 minutes to get that browned finish.

Nutrition