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Chicken Shepherd’s Pie

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A warmly satisfying dish combining shredded chicken, hearty mashed potatoes, and vibrant mixed vegetables, all topped with a golden crust.

Ingredients

Scale
  • 2 cups shredded chicken (leftover rotisserie chicken works great)
  • 4 cups mashed potatoes (homemade or store-bought)
  • 1 cup frozen mixed vegetables (peas, carrots, corn—pick what you like)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth (low-sodium if preferred)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon thyme (fresh or dried)
  • 1 teaspoon rosemary (fresh or dried)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat up the olive oil over medium heat, then add the chopped onion and minced garlic, sautéing until fragrant.
  3. Stir in the shredded chicken, frozen mixed vegetables, chicken broth, thyme, rosemary, salt, and pepper, mixing well. Simmer this mixture for about 5 minutes.
  4. Spread the chicken mixture evenly in a baking dish.
  5. Top it generously with mashed potatoes, ensuring an even layer.
  6. Bake in the preheated oven for 25-30 minutes, or until the potato topping is golden and slightly crispy.
  7. Allow to cool for a few minutes before serving to let the layers settle.

Notes

This dish pairs well with a simple green salad or crusty bread. For added flavor, a drizzle of balsamic reduction over the salad is recommended.

Find it online: https://www.mubrecipes.com/chicken-shepherds-pie/