Description
This Chicken Shepherd's Pie is a comforting and hearty casserole featuring tender chicken and mixed vegetables in a savory gravy, topped with creamy mashed potatoes and baked to golden perfection. Perfect for a family dinner, this dish combines classic comfort food flavors with easy preparation and a balanced meal in every bite.
Ingredients
Chicken Filling
- 3 Tablespoons butter
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 3 Tablespoons flour
- 1 1/2 cups frozen mixed vegetables
- 2 cups chopped cooked chicken or turkey
- 14 ounces chicken broth
- 1/2 cup white wine (or additional broth)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon poultry seasoning
Mashed Potato Topping
- 3 cups mashed potatoes
- 1/4 cup milk
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Melt the butter in a large sauté pan over medium-high heat to prepare for cooking the filling.
- Sauté onions: Add the finely diced onion to the melted butter. Stir frequently and cook until the onions soften, about 3 minutes.
- Add garlic: Add minced garlic to the onions and cook for an additional minute, stirring to prevent burning and release the aroma.
- Create roux: Sprinkle in the flour and stir constantly until the mixture is smooth and no lumps remain. Cook for another minute to eliminate the raw flour taste.
- Combine the main ingredients: Stir in the frozen mixed vegetables and chopped cooked chicken or turkey, mixing everything thoroughly.
- Add liquids and seasonings: Pour in the chicken broth and white wine (or additional broth). Season with kosher salt, ground black pepper, and poultry seasoning. Stir well to combine all flavors.
- Simmer the filling: Bring the mixture to a boil, then reduce heat to medium-low. Let it simmer for about 10 minutes, stirring occasionally until the filling thickens and is heated through.
- Reheat mashed potatoes: While the filling simmers, warm the mashed potatoes in a medium pan, adding milk as needed to achieve a creamy consistency and heating them through.
- Assemble the pie: Transfer the chicken and vegetable mixture into an 8" x 8" baking dish. Spread the creamy mashed potatoes evenly over the top, smoothing the surface carefully.
- Bake and serve: Place the assembled dish in the preheated oven and bake for 20 to 25 minutes until the topping is slightly golden and heated through. Let cool for 5 minutes before serving.
Notes
- You can substitute turkey for chicken or use leftover roasted poultry.
- Feel free to add herbs such as thyme or parsley for extra flavor.
- Use low-sodium broth to control salt levels if preferred.
- For a richer mashed potato topping, add a bit of butter or cream instead of just milk.
- This recipe can be prepared in advance and refrigerated before baking.
