Chicken Shepherd’s Pie
A comforting and hearty dish made with shredded chicken, vegetables, and creamy mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Paleo
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1 onion, chopped
- 2 cups chicken broth
- 3 cups mashed potatoes (homemade or store-bought)
- 1/2 cup milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon thyme (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, diced carrots, peas, and corn. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the shredded chicken and chicken broth, seasoning generously with salt, pepper, and thyme if using. Let the mixture simmer for about 5 minutes until slightly thickened.
- Transfer the chicken and vegetable mixture into a greased baking dish, spreading it evenly across the bottom.
- Spoon the mashed potatoes over the chicken and vegetable mixture, smoothing it out with a spatula. Use a fork to create texture on the top for a crispy finish.
- Bake in the preheated oven for 25-30 minutes until the top is golden brown and the filling is bubbling.
- Allow the dish to cool for a few minutes before serving. Enjoy your homemade Chicken Shepherd’s Pie!
Notes
Using leftovers makes this dish quicker to prepare. For creamier mashed potatoes, add more milk or butter.