Real Recipes From Real Home Cooks ®

chicken shepherd's pie

★★★★★ 5
a recipe by
Christine Schnepp
Sarasota, FL

I made this last night for the family and they loved it. I was trying to make something like a pot pie without the crust that was simple. I will definitely be making this again. Enjoy!

Blue Ribbon Recipe

Thick and creamy, this chicken shepherd's pie is a comforting dish. There are a few steps, but the final result is worth the dirty pots. The chicken and veggie layer is held together with a thick, rich sauce. Shepherd's Pie flavors are similar to a pot pie, but instead of a crust, there are buttery homemade mashed potatoes. A bit of melted shredded cheese is a delicious final touch.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 6-8
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For chicken shepherd's pie

  • 3
    boneless chicken breasts, cooked & shredded
  • 1 c
    frozen peas and carrots
  • 2 can
    cream of chicken soup (10.5 oz each)
  • 1 c
  • 1/4 c
    diced onion
  • 3 clove
    garlic, minced
  • 2 Tbsp
  • 2 Tbsp
    all-purpose flour
  • salt and pepper, to taste
  • shredded cheese, optional for topping
  • 4 lg
  • 1/2 c
    half and half
  • 2-3 Tbsp
  • salt and pepper, to taste

How To Make chicken shepherd's pie

  • Boiling chicken breasts with salt and bay leaves.
    I boil my chicken in water with salt and bay leaves for about 30 minutes. Remove from water and cool. Shred the chicken once cooled and set aside.
  • Cooking potatoes in boiling water.
    Peel and chop potatoes. Boil in salted water for 20-25 minutes. Drain potatoes. Place back in pot and mash with butter and half and half. Salt and pepper to taste. Set aside.
  • Preheating oven to 350 degrees.
    Preheat oven to 350 degrees. Spray a 3 qt baking dish or a 9x13 dish with cooking spray.
  • Cooking onion and garlic in a skillet.
    In a small skillet, cook onions and garlic in butter for about 5 minutes or until soft.
  • Flour added to the skillet for a roux.
    Add flour to make a roux. Cook for about 3-4 minutes and set aside.
  • Heating soups, milk, salt, and pepper.
    In a saucepan, heat soups, milk, salt, and pepper.
  • Adding peas and carrots to roux mixture.
    Add the roux mixture and peas and carrots. Stir until incorporated well.
  • Adding shredded chicken to the pan.
    Add the shredded chicken to the soup mixture.
  • Mixture poured into a baking dish.
    Spread the soup and chicken mixture into the prepared baking dish.
  • Mashed potatoes on top of the chicken mixture.
    Top with mashed potatoes. Bake in the preheated oven for 45 minutes.
  • Inside of the Chicken Shepherd's Pie.
    If adding the optional cheese, add and put it back into the oven for 10 minutes or until melted.