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Chicken Shepherd’s Pie

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A hearty, comforting dish made with shredded chicken and a creamy mashed potato topping, perfect for using up leftover chicken and mixed vegetables.

Ingredients

Scale
  • 1 lb chicken breast, cooked and shredded
  • 2 cups mixed vegetables (peas, carrots, corn)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 2 cups mashed potatoes
  • 1/2 cup milk
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon thyme
  • 1 teaspoon rosemary

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until soft and translucent (about 4–5 minutes).
  3. Stir in mixed vegetables and sauté until warmed through (about 4–5 minutes).
  4. Add shredded chicken, chicken broth, thyme, rosemary, salt, and pepper. Simmer for about 10 minutes.
  5. Pour the filling into a greased baking dish.
  6. Spoon mashed potatoes over the filling, smoothing it out to cover completely.
  7. Bake for 25–30 minutes until golden brown.
  8. For a crispier top, broil for the last 2–3 minutes.
  9. Let cool for a few minutes before serving.

Notes

Feel free to substitute mixed vegetables based on what you have on hand. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition

Find it online: https://www.topchoicerecipes.com/chicken-shepherds-pie/