Whether you make this Chicken Shepherd’s Pie to use up leftovers or prepare it intentionally, it always turns out warm and comforting. The combination of a creamy, savory chicken filling topped with mashed potatoes and a crispy, cheesy crust is irresistibly nostalgic.
This dish is the kind of home cooking that brings back fond memories and quickly becomes a family favorite.
Ingredients
The ingredient list is flexible—this recipe is perfect for adapting to what you already have. Use leftover vegetables, shredded rotisserie chicken, or Thanksgiving turkey. The sauce is a simple, forgiving base that works with a variety of mix-ins.
Once the sauce is made you can fold in your preferred vegetables and chicken. Swap ingredients often to keep the dish fresh—this will become one of your go-to weeknight meals.
Use the JUMP TO RECIPE button at the top of the post or scroll to the recipe card to see measurements and the complete method.
Method
When preparing this from scratch, start by searing the chicken breasts in a large skillet—13 inches or larger works well—so you can finish the dish in the same pan for easy cleanup. Remove the chicken and cook the diced onion in a mixture of oil and butter until tender. Stir in flour to form a roux, then whisk in milk, chicken stock, and bouillon to make a thick, silky sauce.
Fold in frozen peas and corn, or any other vegetables you prefer, then dice or shred the cooked chicken and stir it into the sauce. If you’re using leftover shredded chicken or turkey, add it at this stage so it heats through while absorbing the sauce’s flavor.
Top the filling with mashed potatoes—leftover mashed potatoes are ideal, but freshly made whipped potatoes work great too. Spoon, spread, or dollop the mashed potatoes over the sauce, then sprinkle grated cheddar or your preferred cheese over the top. Bake until the filling bubbles and the potato topping starts to brown, finishing under the broiler for a minute or two if you want extra color.
Notes & Tips
I usually make this when I have leftover mashed potatoes, but it’s simple to prepare the potatoes fresh if needed. Prepare and reserve them before you start the filling.
Use a large skillet or deep pan so you can cook, assemble, and bake in one vessel—fewer dishes and easier cleanup. A 12–13 inch cast-iron skillet is ideal.
This recipe is excellent for using Thanksgiving leftovers: substitute turkey for chicken, add green bean casserole or roasted vegetables as the veg component, and top with mashed potatoes and a little cheese.
Substitutions
Options for the protein include seared chicken breasts, shredded rotisserie chicken, or leftover turkey. Any will work well.
Vegetable choices are flexible: peas and corn are classic, but green beans, carrots, broccoli, or cauliflower are all good alternatives—finely chop larger vegetables so they heat evenly.
For the topping, regular mashed potatoes are traditional, but savory mashed sweet potatoes create a tasty variation.
More one-pot favorites
Parmesan Chicken Meatballs
Easy Beef Stroganoff
Chicken Provencal
Lemon Orzo Chicken with Feta and Tomatoes
Pesto Spaghetti
Italian Sausage and Peppers
Chicken and Ricotta Dumpling Soup
If you try this recipe, please leave a comment or review. I love hearing how it turned out for you.
📖 Recipe
Chicken Shepherd’s Pie
30 minutes
15 minutes
45 minutes
Whether you make this Chicken Shepherd’s Pie to use up leftovers or on purpose, it’s consistently comforting and delicious.
Ingredients
- 3 cups mashed potatoes (about)
- 2 pounds (about 3 large) chicken breasts
- Kosher salt
- Fresh cracked black pepper
- 2–3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 tablespoon garlic, minced
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 2 cups chicken stock
- 2 tablespoons chicken bouillon paste
- 1 1/2 cups frozen green peas
- 1 cup frozen corn kernels
Instructions
- Prepare mashed potatoes, from scratch or using leftovers.
- Preheat the oven to 375°F.
- Season chicken with salt and pepper. If using leftovers, skip the searing step and begin with the oil and butter.
- In a 12-inch skillet, heat olive oil over medium-high heat. Sear the chicken 5 minutes on one side, flip and cook about 3 more minutes. Remove and set aside.
- Add more olive oil and the butter to the pan. Cook onion and garlic until translucent.
- Whisk in the flour and cook 2–3 minutes to form a paste. Gradually whisk in milk and chicken stock until a thick sauce forms.
- Stir in frozen peas and corn and cook until heated through. Dice or shred the chicken and fold it into the sauce.
- Top the filling with scoops of mashed potatoes. Bake 10–15 minutes until the potatoes begin to brown and the filling bubbles.
- If needed, broil on high 3–5 minutes to brown the top lightly.
- Remove from oven, let rest 5 minutes, then serve.
Notes
Notes & Tips:
Leftover mashed potatoes work perfectly here; if you don’t have them, make fresh potatoes first. Use a large, deep skillet so you can make this as a one-pot meal for minimal cleanup. This dish is ideal for repurposing Thanksgiving leftovers—substitute turkey and any cooked sides as the filling, then top with mashed potatoes and cheese.
Substitutions: Use shredded rotisserie chicken or leftover turkey instead of seared breasts. Swap peas and corn for green beans, carrots, broccoli, or cauliflower. Try seasoned mashed sweet potatoes for a flavorful alternative to regular potatoes.
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