Chicken Shepherd’s Pie
Chicken Shepherd’s Pie is the ultimate comfort food—warm, creamy, and packed with flavor. This twist on the classic swaps out ground beef for tender, shredded chicken and adds a touch of Dijon, rosemary, and curry powder for a rich, savory depth. The result? A hearty, satisfying meal that feels like a warm hug on a plate.
This recipe is perfect for using up leftover chicken and comes together with simple pantry staples. The creamy mashed potato topping gets beautifully golden under the broiler, while the filling is thick, flavorful, and loaded with veggies. It’s the kind of dish that makes you want to cozy up on the couch with a big bowl and forget about the cold weather outside.
Whether you need a quick weeknight dinner or a crowd-pleasing comfort meal, Chicken Shepherd’s Pie delivers.
Why You’ll Love This Recipe
- Comfort food at its best: Creamy mashed potatoes, a rich and savory filling, and melted Parmesan on top make this the ultimate cozy meal.
- Great for using up leftovers: Got leftover chicken? This is a delicious way to turn it into something new and exciting.
- Simple ingredients, big flavor: A mix of pantry staples and fresh herbs gives this dish a homemade, from scratch taste.
- One-pan filling, easy cleanup: The filling comes together in just one pan before being topped with mashed potatoes and broiled to perfection.
- Perfect for meal prep: Make it ahead and pop it in the oven when you’re ready to eat. It also reheats beautifully for leftovers.
- A fun twist on a classic: Traditional shepherd’s pie uses ground beef or lamb, but this chicken version is a lighter yet satisfying alternative.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Potatoes: The base for the creamy mashed potato topping that makes this dish so comforting.
- Milk: Used in both the mashed potatoes and the filling to create a smooth, rich texture.
- Salted butter: Adds flavor and creaminess to the mashed potatoes and helps sauté the onions and garlic.
- Salt & pepper: Essential seasonings to enhance the flavors throughout the dish.
- Sweet onions: Sautéed to bring a touch of natural sweetness and depth to the filling.
- Garlic: Adds a rich, aromatic flavor to the filling.
- All-purpose flour: Helps thicken the sauce to give the filling a hearty, stew-like consistency.
- Chicken: The star of the dish—cooked and roughly chopped for a satisfying, meaty texture.
- Dijon mustard: Adds a slight tang and depth of flavor to balance the richness.
- Lemon juice: Brightens up the dish and enhances the overall flavor.
- Fresh rosemary: Infuses the filling with a fragrant, earthy aroma that pairs beautifully with the chicken.
- Curry powder: A subtle, unexpected spice that adds warmth and complexity to the filling.
- Frozen mixed vegetables: A convenient way to add color, texture, and extra nutrients to the dish.
- Parmesan cheese: Sprinkled on top for a golden, slightly crispy finish when broiled.
How to Make Chicken Shepherd’s Pie
- Step One: Boil a large pot of salted water on the stovetop. Add potatoes and cover, cooking for 15 minutes or until tender. Drain. Add ½ cups milk, salt, pepper, and 1 tbsp butter. Mash until smooth. Set aside.
- Step Two: Melt 1 tbsp butter in a large pan over medium heat. Add onions and garlic and cook for about 5 minutes. Stir in flour.
- Step Three: Whisk in milk, Dijon mustard, lemon juice, rosemary, and curry powder. Continue to whisk constantly until it reaches a thick consistency. Add chicken and frozen vegetables and stir for another 3 to 5 minutes.
- Step Four: Spread the chicken mixture in a 9-inch square baking dish. Spread the mashed potatoes on top. Sprinkle on Parmesan cheese. Broil for about 5 minutes or until the cheese melts. Serve hot.
What to Serve With It
- A Fresh Green Salad: A crisp side salad with a light vinaigrette balances the dish’s richness. Try mixed greens, arugula, or romaine with a simple lemon dressing.
- Crusty Bread or Dinner Rolls: Perfect for soaking up any extra sauce from the filling. A warm baguette or homemade dinner rolls pair beautifully.
- Steamed or Roasted Vegetables: While the pie already has mixed veggies, adding extra roasted Brussels sprouts, green beans, or asparagus makes for a well-rounded meal.
- Pickles or a Tangy Slaw: A bright, vinegary slaw or a few crunchy pickles can cut through the richness and add a refreshing contrast.
- A Light Soup: A simple broth-based soup like a vegetable or chicken noodle soup makes for a cozy, satisfying pairing.
- Apple Crisp or Fruit Salad: If you’re craving dessert, a light and fruity option like apple crisp or a fresh fruit salad complements the savory flavors without feeling too heavy.
Variations and Substitutions
- Swap the Protein: Use turkey instead of chicken—perfect for holiday leftovers! You can also try ground chicken or turkey for a slightly different texture.
- Try Different Veggies: Swap out the frozen mixed vegetables for fresh carrots, peas, corn, mushrooms, or spinach. You can also use whatever veggies you have on hand.
- Boost the Flavor: Add a dash of Worcestershire sauce, smoked paprika, or thyme for even more depth.
- Use Sweet Potatoes: Swap regular potatoes for mashed sweet potatoes for a slightly sweeter, more nutrient-packed topping.
- Add Some Heat: If you like spice, try adding a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce to the filling.
- Cheesy Twist: Mix shredded cheddar, mozzarella, or gruyère into the mashed potatoes for an extra cheesy topping.
Storage Instructions
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm in the oven at 350°F until heated.
- Freezing: Chicken Shepherd’s Pie freezes well! Let it cool completely, then wrap it tightly with plastic wrap and aluminum foil or store it in a freezer-safe container. Freeze for up to 3 months.
- Reheating from Frozen: For best results, thaw in the refrigerator overnight before reheating in a 350°F oven for 30-40 minutes or until heated through. If reheating directly from frozen, cover with foil and bake at 350°F for about 1 hour, removing the foil for the last 10 minutes to crisp up the top.
- Make-Ahead Option: Assemble the pie and store it in the fridge (unbaked) for up to 24 hours before baking. When ready to eat, bake as directed and broil to finish.
Recipe Tips and Tricks
- Use Starchy Potatoes: Russet or Yukon Gold potatoes make the creamiest mashed potato topping. Avoid waxy potatoes like red or fingerling; they don’t mash as smoothly.
- Don’t Overwork the Potatoes: Mash them until smooth—overmixing can make them gluey instead of fluffy.
- Warm the Milk Before Adding: Warm milk blends more easily into the mashed potatoes, preventing them from becoming grainy.
- Sauté the Onions Well: Cooking the onions until soft and slightly golden adds extra depth to the filling’s flavor.
- Whisk Constantly for a Smooth Sauce: Whisk continuously to avoid lumps when adding the milk to the flour mixture.
- Let the Filling Thicken: Simmer the filling long enough for it to thicken properly—this keeps the pie from becoming too runny.
- Spread Mashed Potatoes Gently: Use a spatula or spoon to spread the mashed potatoes evenly without pressing down too hard to keep them light and fluffy.
- Get a Golden, Crispy Topping: Broiling at the end melts the Parmesan and adds a beautiful golden crust. Keep a close eye on it so it doesn’t burn!
- Let It Rest Before Serving: After broiling, allow the pie to sit for 5-10 minutes to let the filling settle. This makes it easier to scoop and serve.
Shepherd’s Pie Recipes
Comfort Dish Recipes
- Bacon Egg and Biscuit Casserole
- Tortellini Casserole
- Cabbage Roll Casserole
- Impossible Chicken Pie
- Cast Iron Skillet Chicken Pot Pie
- Chicken Pot Pie
- Tater Tot Casserole
- Chicken Broccoli Casserole
- Carrot Casserole
- Chicken Gloria
You’ll also like this Curried Chicken Pasta Salad.
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Chicken Shepherd’s Pie
This Chicken Shepherd’s Pie is the ultimate comfort food! Creamy mashed potatoes top a rich, savory chicken and veggie filling for an easy, hearty meal. Perfect for weeknights or using up leftovers!
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Ingredients
- 6 potatoes peeled and cut into chunks
- 2 ½ cups milk separated
- 2 tbsp salted butter separated
- salt & pepper to taste
- 2 sweet onions chopped
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 1 cup chicken cooked and roughly chopped
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp fresh rosemary
- ½ tsp curry powder
- 1 cup frozen mixed vegetables
- ¼ cup Parmesan cheese shredded
Instructions
- Boil a large pot of salted water on the stovetop. Add in potatoes and cover, cooking for 15 minutes or until potatoes are tender. Drain. Add in ½ cup milk, salt and pepper and 1 tbsp butter. Mash until smooth. Set aside.
- In a large pan, melt 1 tbsp butter over medium heat. Add onions and garlic and cook for about 5 minutes. Stir in flour.
- Whisk in milk, Dijon mustard, lemon juice, rosemary and curry powder. Continue to whisk constantly until it reaches a thick consistency. Add in chicken and frozen vegetables and stir for another 3 to 5 minutes.
- Spread chicken mixture in a 9-inch square baking dish. Spread mashed potatoes on top. Sprinkle on Parmesan cheese. Broil for about 5 minutes or until cheese melts. Serve hot.
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Nutrition
Serving: 1bowl | Calories: 356kcal | Carbohydrates: 55g | Protein: 19.7g | Fat: 6.9g | Saturated Fat: 3.9g | Polyunsaturated Fat: 2.4g | Trans Fat: 0.1g | Cholesterol: 38.9mg | Sodium: 795.9mg | Fiber: 8.7g | Sugar: 9.3g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Loved it! I used instant potatoes and it was amazing easy and delicious!
I made this casserole tonight and was disappointed. There was not much flavour and the vegetables weren’t cooked. Definitely not worth the effort. Maybe increase the curry and precook the vegetables before adding into the filling.
Thank you for your wonderful recipe of Chicken Shepherd’s Pie. It was just so delicious.
Thank you Stacie for this simple but amazing dish which has fast become a family favourite. The combination of mustard and curry with the cooked chicken was such a fabulous flavour.
Thanks for adding to our “ family favourites”
I made this last night and was pleased with the results. I thought I had curry powder but couldn’t find it so was going to use cumin as a substitute. Couldn’t find that either and the only substitution I had for that was turmeric. I’ve never used it before but gave it a try. It made the filling look very yellow but tasted pretty good. I will probably cook the onion a little more next time because I don’t really enjoy crunchy onions in anything – just a personal preference. The mashed potato “crust” on top with the melted cheese should be sold in a bottle because it was excellent! My family liked this, too and I will make it again. I was glad to find your site and am going now to see what I can make next! Thank you!