This easy recipe for chicken shepherd’s pie converts the classic lamb supper to a lighter chicken version. Comfort food to the max!
Yes, I am aware that chickens don’t have shepherds. But I thought if I called this “Chickherd’s Pie” you would really think I had gone off my rocker.
If anyone has alternate ideas for what I should call this, bring ’em on! In the meantime, here is how this little number was born. A little while ago I made my millionth version of shepherd’s pie.
Which I loved (I am a sucker for comfort food of any kind), and while I was eating it I thought, what if instead of the usual beef or lamb I used chicken?
And, what if instead of using regular mashed potatoes, I used THESE mashed potatoes???
This easy recipe for chicken shepherd's pie converts the classic lamb supper to a lighter chicken version. Comfort food to the max! I think my heart actually started beating faster.
So what you have here is a thick chicken pot pie base, with lots of carrots and peas and other good stuff, topped with a layer of cheesy mashed potatoes, and then baked until the potatoes are browned on top (but still gorgeously creamy underneath).
You can make it in either individual dishes, or do it all in one casserole and scoop out the servings. Which will look like this.
COMFORT FOOD HEAVEN.
So here is the recipe for chicken shepherd’s pie, and if anyone has any better recipe title ideas, don’t hold back!
Chicken Shepherd’s Pie
This easy recipe for chicken shepherd’s pie converts the classic beef supper to a lighter chicken version. Comfort food to the max!
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
Ingredients
- 4 tablespoons butter
- 1 medium onion, diced
- 1 large carrot, peeled and diced
- 1/2 cup flour
- Salt and pepper
- 4 cups chicken broth
- 3 cups cooked chicken, shredded
- 1/1/2 teaspoons chopped fresh thyme
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 tablespoon salt
- 6 tablespoons butter
- 1 1/2 cups milk
- 1 1/2 cup shredded mozzarella cheese
- 1 cup shredded Gruyere cheese
Instructions
- Melt butter in medium saucepan. Add carrot and onion and saute for 6 minutes.
- Add flour and stir to coat. Cook for another 5 minutes, stirring frequently.
- Add broth to carrot mixture, stirring constantly. Bring to boil and then simmer for 10 minutes or until thickened.
- Add chicken and thyme and season with salt and pepper.
- Divide mixture among 4 single serving baking dishes. Preheat oven to 425.
- Put sliced potatoes in large pot and cover with water. Add salt. Bring potatoes to a boil, partially cover and, reduce heat to medium low and simmer until potatoes are tender, about 10 minutes. Drain and wipe out pot.
- Put potatoes and butter into food processor and process for 10 seconds. Add one cup of milk and process until smooth, about 30 seconds more.
- Put potatoes back into pot over medium heat. Gradually stir in cheese, stirring continuously until cheese is melted and potatoes are smooth. If mixture becomes too thick, gradually stir in more milk until creamy.
- Spread potatoes over chicken mixture. Bake for about 10 minutes, or until top of potatoes start to brown (watch it carefully). Serve immediately.
Updated from an earlier Framed Cooks post because frankly the original pictures I took were SO BAD it was killing me. I feel better now. :)
DIANA S. FADRIQUE says
So yummy. Made 2 batches, with the intention of giving one to my friend and we ended up keeping it. It was that was that good.
Diana! I do feel a little sorry for your friend, but I have to say this comment made my day! So glad you love this as much as we do. :) :)
Charlie says
Hi Kate!
This looks really good!,
because of the potatoes on the top it would be called a “cottage pie”.
Potatoes on a shepherd’s pie is an American thing.
Thanks Charlie! I always get those two mixed up – but one way or the other I love all of them!
Charlie says
Me too!
Janet says
Why have I never thought of something like this!?!? Sounds awesome! Thanks
Hi Janet! Hope you love it – I adore anything that involves mashed potatoes. :)
DD says
This dish is very popular in restaurants outside of Munich, Germany. Glad to find such a delicious version!
Thank you – and I did not know that about Munich!
Emma G-H says
We make something very similar in our house. We use either minced chicken or minced turkey. We call it Poulters Pie. Yummy
Alana says
You could call it “Poulters Pie”
GREAT idea – thanks Alana!
Anonymous says
so what is it called? It can't be shepherds pie…..but what do you call someone who tends chickens? And don't say chicken tenders.
Mary-Margaret says
How about, “Poultryman’s Pie”?
A great suggestion, Mary-Margaret!
Kate Morgan Jackson says
I do the same thing with my laptop! Hope it came out great. :-)
Jilly's Space says
I just took this out of the oven. Love the laptop so I can have it right on the counter to follow the recipe. It looks and smells amazing.
Thank-you!!!
Kate Morgan Jackson says
Anu, you are oh so right — I am fixing that right this second! (thanks!)
Nutmeg Nanny says
I bet this is super filling and delicious! I love the cheesy potato topping…yum!
Anu says
This sounds good but I don't think you need the sheet of puff pastry listed in the ingredients list. Probably forgot to cut it from the previous recipe?
Grace says
this is the perfect combination of chicken pot pie and shepherd's pie (which, incidentally, are two of my favorite pies). a happy marriage. a blissful union. etc, etc. :)