Real Recipes From Real Home Cooks ®

chicken shepherd's pie

(5 ratings)
Blue Ribbon 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 base is held together with a thick, rich sauce. This shepherd's pie's flavors are similar to a pot pie, but instead of a crust, there's buttery homemade mashed potatoes. A bit of melted shredded cheese is a delicious final touch.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 -8
prep time 2 Hr 10 Min
cook time 45 Min
method Bake

Ingredients For chicken shepherd's pie

  • 3
    boneless chicken breasts
  • 3
    bay leaves
  • 4 lg
  • 4-5 Tbsp
    butter, divided
  • 1/2 c
    half and half
  • salt and pepper, to taste
  • 1/4 c
    diced onion
  • 3 clove
    garlic, minced
  • 2 Tbsp
    all-purpose flour
  • 2 can
    cream of chicken soup (10.5 oz each)
  • 1 c
  • 1 c
    frozen peas and carrots
  • shredded cheese for topping, optional

How To Make chicken shepherd's pie

  • Boiling chicken breasts with salt and bay leaves.
    Boil the chicken in water with salt and bay leaves for about 30 minutes. Remove from the water and let cool. Shred the chicken and set aside.
  • Cooking potatoes in boiling water.
    Peel and chop the potatoes. Boil in salted water for 20-25 minutes. Drain. Place back in the pot and mash with 2-3 Tbsp butter and the half and half. Salt and pepper to taste. Set aside.
  • Preheating oven to 350 degrees.
    Preheat the oven to 350 degrees F. 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 the onions and garlic in the remaining 2 Tbsp butter for about 5 minutes or until soft.
  • Flour added to the skillet for a roux.
    Add the flour to make a roux. Cook, stirring, for about 3-4 minutes and set aside.
  • Heating soups, milk, salt, and pepper.
    In a saucepan, heat the soups and milk. Season with salt and pepper.
  • Adding peas and carrots to roux mixture.
    Add the roux mixture and the 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 the mashed potatoes. Bake for 45 minutes.
  • Inside of the Chicken Shepherd's Pie.
    If adding the cheese, sprinkle it on top and return the dish to the oven for 10 more minutes or until melted.