Shepherdess' Pie

Patti Knepp


I had some leftover chicken and decided to do a spin on Shepherd's Pie and since it is made with chicken instead of lamb or beef I thought I'd call it Shepherdess' Pie.

Blue Ribbon Recipe

Patti's take on a shepherd's pie recipe is delish. This easy recipe has simple ingredients, yet packs a big punch of flavor. Pepper adds a kick of spice so adjust that to your liking. If you don't have chicken leftovers, pick up a rotisserie chicken at the market. This is a flavorsome and hearty dinner. The Test Kitchen


★★★★★ 2 votes

15 Min
45 Min


  • 2 c
    cooked chicken, cubed
  • 1 pkg
    frozen mixed vegetables, thawed, 12 ounces
  • 2 c
    chicken broth
  • 2 Tbsp
  • 2 Tbsp
    all-purpose flour
  • 2-3 c
    mashed potatoes
  • 1/2 tsp
  • 1 tsp
  • ·

How to Make Shepherdess' Pie


  1. Preheat oven to 350. Spray a 9 x 11 pan with vegetable spray and set aside.
  2. In a large skillet melt butter. Add flour and stir to combine well making a roux. Cook for about 1 minute.
  3. Add chicken stock stirring constantly until mixture thickens. Add salt and pepper and stir to combine well.
  4. Stir in mixed vegetables and cubed chicken. Stir to combine well.
  5. Transfer to prepared baking pan. Top with spoonfuls of the mashed potatoes and smooth out to cover the chicken, vegetable mixture. Sprinkle top with paprika.
  6. Bake for 30-45 minutes until hot and bubbly.

Printable Recipe Card

About Shepherdess' Pie

Course/Dish: Chicken Savory Pies
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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