Warm up your family with this easy mashed-potato-topped casserole featuring tender chicken, sweet corn and veggies. This Chicken Shepards Pie dish is a one pot wonder and that’s why we love it! Think, the ultimate comfort food. Here’s a delicious twist on pot pie your family is sure to love! The best part is, it’s made with common household ingredients that you probably already have on hand! Make it with me!
What is Chicken Shepards Pie?
My Chicken Shepards Pie is my spin on classic Shepards Pie dish that is traditional made with lamb, veggies, and topped with mashed potatoes! We love Shepards pie because it is a comfort food classic that the whole family enjoys!
We always make this classic dish using chicken rather than lamb because that is what we have on hand and I prefer the taste of chicken. This recipe is a leftover lovers recipe!
A Leftover Lovers Recipe
My Chicken Shepards Pie is a leftover lovers dream! It’s the perfect way to revamp leftovers that you may already have on hand from another day.
This recipe calls for fully cooked shredded chicken. For this, you could use leftover shredded chicken you have in your fridge or freezer, you could use rotisserie chicken, or you could even use canned chicken. Don’t have cooked chicken on hand? No worries! Throw your frozen chicken breasts in your Instant Pot and have Easy Shredded Chicken ready in 30 minutes!
If you have mashed potatoes on hand, this is a great way to use them up so they don’t go to waist!
How do I prepare the Mashed Potatoes?
If you don’t have mashed potatoes already in your fridge, you can quickly cook them up! I like doing mashed potatoes 2 ways for this recipe!
One is to make the mashed potatoes in the Instant Pot. My recipe for Life Changing Instant Pot Mashed Potatoes is so quick and simple! You’ll be shocked how easy they are to mash and you won’t have to deal with starchy water boiling over on the stove!
You could also use Instant Potatoes for this recipe. I know, I know. I often don’t recommend using the instant stuff to make real potatoes, but for the purpose of this recipe, I’ll let it slide! They are quick to make and perfect to top your Chicken Shepards Pie!
What Skillet Did I Use?
For this recipe, I often reach for my Le Creuset Cast Iron Braiser. I love that I can make this whole recipe start to finish in this dish and I can sauté on the stove top and bake it in the oven! If you want to shop this Braiser, I’ve linked my exact one on Amazon below. Disclosure: this is an affiliate link and I will make a small portion of sale.
Le Creuset LS2532-2617SS Signature Enameled Cast Iron Braiser, 2.25 qt, Caribbean
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Chicken Shepards Pie
Ingredients
- 1 medium onion, diced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 10 ounce frozen veggie medley (carrots & peas)
- 8 ounces frozen corn (can use fresh)
- 2 cups fully cooked shredded chicken
- 1 tablespoon dried parsley
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup cheddar cheese
- 2 cups prepared mashed potatoes
Instructions
- Preheat oven to 350.
- In a skillet on the stove top over medium heat, add the onion and the butter. Sauté the onion in the butter for 3-5 minutes, until the onion is cooked down and translucent.
- Sprinkle the flour over the cooked onions until it creates a roux.
- Next, pour in the chicken broth and stir until the flour is dissolved. Cook for 2 minutes to allow the broth to thicken.
- Next, add the frozen veggie medley, frozen corn, and shredded chicken. Allow the veggies and chicken cook in the broth for 5 minutes, stirring repeatedly.
- Add the seasonings: the dried parsley, dried rosemary, paprika, and salt & pepper. Stir.
- Now that the filling has been prepared, remove the skillet from heat. Sprinkle 1 cup shredded cheddar cheese over the top. Then, spread the prepared mashed potatoes as the top layer of the pie, on top of the cheddar cheese.
- Cover with lid or foil and bake in the oven for 30 minutes.
- Serve hot and enjoy!
Notes
*If your skillet is not oven safe, you can build the layers in a greased 9x13 pan. Layer the chicken & veggie mix on the bottom, the cheese next, and the mashed potatoes on top. Cover with foil and bake.
*To cook the chicken, I use my Instant Pot. Add 3 frozen breasts to the IP with 1 cup of broth. Lock the lid and manually set the timer for 22 minutes. Release the pressure and shred.
*To cook the mashed potatoes, I use my Instant Pot. Add 4 peeled potatoes to the IP with 2 cups water. Lock the lid and manually set the timer for 8 minutes. Release the pressure, drain, and mash.
