Easy Rotisserie Chicken Shepherd’s Pie
A comforting shepherd’s pie made easy with rotisserie chicken, hearty vegetables, and creamy mashed potatoes perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Non-Vegetarian
Ingredients
- 2 cups shredded rotisserie chicken (skin removed)
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup frozen peas and carrots mix
- 1/2 cup corn (optional)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- Salt and black pepper (to taste)
- 1/2 teaspoon dried thyme
- 3 large Yukon Gold potatoes (peeled and cubed)
- 1/3 cup milk
- 2 tablespoons butter
- Salt (to taste)
- Optional: 1/4 cup shredded cheddar cheese (for extra richness)
Instructions
- Boil a pot of salted water and add the cubed Yukon Gold potatoes. Cook for about 15 minutes, until fork-tender. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Once hot, sauté diced onions for about 3-4 minutes, until they’re soft and translucent. Stir in minced garlic and cook for an additional minute.
- Stir in the shredded rotisserie chicken, frozen peas, carrots, and corn (if using). Sauté for 2-3 minutes, allowing the vegetables to thaw and combine.
- Sprinkle the flour over the chicken mixture, stirring well to coat everything. Gradually pour in the chicken broth and add Worcestershire sauce. Season with thyme, salt, and black pepper. Let it simmer for 5 minutes until slightly thickened.
- Mash the drained potatoes with milk, butter, and salt until creamy. Layer the chicken mixture in a 9×13-inch baking dish and spread the mashed potatoes on top, smoothing the surface.
- Preheat your oven to 400°F (200°C). Bake the pie for 20-25 minutes, or until the top is golden and the filling is bubbling.
- Let it cool for a few minutes before serving. This dish pairs well with your favorite salad or crusty bread.
Notes
For a dairy-free option, use almond milk and replace butter with olive oil.