Chicken Shepherd’s Pie
A comforting dish with shredded chicken and mixed vegetables under a creamy mashed potato topping, perfect for busy weeknights or cozy weekends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon flour
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup mashed potatoes
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Sauté the diced onion and minced garlic in olive oil over medium heat until translucent, about 3-4 minutes.
- Add the mixed vegetables and cook for an additional 3-5 minutes.
- Create the sauce by adding flour, thyme, salt, and pepper, then stir while adding chicken broth until it thickens slightly.
- Combine the shredded chicken with the mixture and mix well.
- Transfer the mixture to a baking dish, spreading it evenly.
- Top with mashed potatoes, smoothing it out with a spatula.
- Bake for 25-30 minutes or until golden brown and bubbling.
- Serve warm after letting it cool slightly.
Notes
Use leftover rotisserie chicken for added flavor. Adjust the recipe by substituting vegetables based on what you have on hand.
Find it online: https://www.chickensecret.com/chicken-shepherds-pie/