Chicken Shepherd's Pie
A hearty Chicken Shepherd's Pie, bubbling with tender chicken, vibrant veggies, and a creamy mashed potato topping that's baked to golden perfection.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded Use leftover cooked chicken for quicker preparation.
- 1 cup carrots, diced Fresh or frozen carrots work well.
- 1 cup peas Frozen peas can be used.
- 1 cup corn Fresh or frozen corn works.
- 1 medium onion, chopped Adds flavor to the filling.
- 2 cloves garlic, minced Enhances the aroma.
- 2 cups chicken broth Use low-sodium if preferred.
- 2 tablespoons flour For thickening the filling.
- 1 teaspoon thyme Fresh or dried thyme can be used.
- to taste Salt and pepper Adjust according to preference.
For the Topping
- 4 cups mashed potatoes Prepared in advance.
- 1/2 cup milk For creaminess.
- 1/4 cup butter Melted for mixing with potatoes.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, sauté the chopped onion and minced garlic until they’re soft and fragrant, about 5-7 minutes.
- Add the diced carrots, peas, and corn; cook for an additional 5 minutes, stirring occasionally until the veggies are tender.
- Stir in the shredded chicken, chicken broth, flour, thyme, salt, and pepper. Allow the mixture to simmer for about 8-10 minutes, until it thickens enough to coat a spoon.
Assembly and Baking
- Spread the chicken mixture evenly in the bottom of a baking dish.
- Mix the mashed potatoes with milk and butter until creamy and smooth.
- Spread the creamy mashed potatoes over the chicken mixture using a spatula to even out the surface.
- Bake in the preheated oven for about 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling at the edges.
- Let the dish cool for a few minutes before serving.
Notes
Serve hot and consider garnishing with fresh herbs like parsley. Pairs well with a crisp green salad.