Chicken Shepherd’s Pie

Craving that all-in-one comfort meal that’s SO much more than just another chicken casserole? This Chicken Shepherd’s Pie is absolutely dreamy—with golden, creamy mashed potatoes on top and a savory, tender chicken and vegetable filling beneath. Each bite is pure cozy bliss!

It’s the perfect fuss-free dinner for busy weeknights or whenever you need to feed a hungry crowd. The real magic is how easy it is to make ahead or customize with whatever veggies you have.

Inspired by the beloved British classic but made lighter and brighter with chicken, this is my family’s go-to for nights when only warm, feel-good food will do. Try it once, and you just might crave it every week!

Why You'll Love This Recipe

• It’s a complete, satisfying meal in one dish—no extra sides required!
• Super versatile to use up leftover chicken or any veggies you like.
• Creamy mashed potato topping gets perfectly golden and crisp in the oven.
• Easy to prep ahead for busy days or meal planning.

Key Ingredients for Chicken Shepherd’s Pie

See recipe card below for full list of measurements, ingredients, and instructions.

Cooked Chicken

Chicken gives this pie its lean protein and hearty texture. You can use rotisserie chicken for convenience, leftover roasted chicken, or poach chicken breasts and shred them. Both white and dark meat work well. If you prefer, swap in ground chicken or turkey for a slightly different bite.

Yukon Gold Potatoes

The mashed potato topping is the soul of Shepherd’s Pie! Yukon Golds are naturally creamy and buttery, which results in the ultimate mash. Peel and cut the potatoes into even chunks for consistent cooking. Russet potatoes are a great alternative but may yield a fluffier top.

Mixed Vegetables

Classic frozen mixed vegetables like peas, carrots, and corn add color, nutrition, and natural sweetness. No need to thaw beforehand! Feel free to dice up fresh carrots, celery, or green beans if you want extra crunch or use up what’s in your fridge.

Chicken Broth

Chicken broth brings deep, savory flavor to the filling. Use low-sodium broth for better control over salt levels. You can substitute vegetable broth if that’s what you have on hand.

Cheddar Cheese

A sprinkle of shredded cheddar on top creates a bubbly, golden finish. Mild or sharp cheddar both work—try adding a bit of parmesan for an extra-flavorful crust, or skip the cheese to keep it lighter.

Instructions for Chicken Shepherd’s Pie

See recipe card below for full list of measurements, ingredients, and instructions.

Boil and Mash the Potatoes

Peel and cube your potatoes, then add them to a large pot of salted water. Bring to a boil and cook for about 15-18 minutes, or until potatoes are fork-tender. Drain well, then mash with milk, butter, sour cream, salt, and pepper until creamy and smooth. Set aside.

Sauté Onion and Garlic

While the potatoes cook, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until translucent. Add garlic and sauté another minute, stirring often until fragrant.

Make the Chicken & Veggie Filling

Stir in the chopped or shredded chicken and frozen mixed vegetables. Sprinkle the flour over the mixture and cook for 1-2 minutes, stirring constantly (this helps thicken the sauce). Gradually pour in the chicken broth, stirring and scraping up any bits. Add thyme, paprika, and a pinch of salt and pepper. Simmer for 4-5 minutes until the sauce thickens slightly, then stir in the cream.

Assemble the Pie

Preheat your oven to 400°F (200°C). Spread the chicken and veggie filling evenly in a large casserole dish (about 2-quart). Dollop the mashed potatoes on top and spread evenly to cover the filling. Fluff the top with a fork for those irresistible crispy bits!

Add Cheese and Bake

Sprinkle shredded cheddar cheese evenly over the mashed potato layer. Bake in the preheated oven for 20 minutes, or until the top is golden and the filling is bubbling around the edges. For extra browning, broil for 2-3 minutes, watching carefully.

Garnish and Serve

Remove from oven and let cool slightly. Sprinkle with fresh parsley before serving. Dig in while bubbly and hot!

Recipe Variations

Make It Gluten-Free

Swap the all-purpose flour for your favorite gluten-free flour blend or use cornstarch. Simply mix 2 tablespoons of cornstarch with a bit of the cold chicken broth, then add to the filling for thickening.

Dairy-Free Option

Use dairy-free butter, plant-based milk, and skip the cheddar or use vegan cheese shreds for a lactose-free version. The pie stays just as creamy and comforting!

Amp Up the Veggies

Add extra-fresh or roasted vegetables like diced bell peppers, mushrooms, or spinach for even more color and nutrients. Roasted sweet potatoes also work well as a topping if you want a twist.

Switch Up the Protein

Try ground turkey, leftover holiday turkey, or even white beans (for a vegetarian take) instead of chicken. Each swap brings a new flavor and can help use up leftovers.

Spice It Up

For a little kick, stir in a dash of cayenne, a spoonful of Dijon mustard, or a sprinkle of smoked paprika to the filling.

Serving Suggestions

Serve Chicken Shepherd’s Pie with a fresh green salad or steamed green beans for a classic, balanced meal. A side of crusty bread helps soak up all that savory sauce, and a sprinkle of extra parsley or some chives makes for a pretty garnish.

Storage and Reheating

Leftovers keep beautifully! Cover and refrigerate for up to 4 days. Reheat individual servings in the microwave or rewarm the casserole (covered with foil) in a 350°F oven until hot, about 20 minutes. You can also freeze the baked pie for up to 2 months—thaw overnight in the fridge and reheat until bubbly.

Frequently Asked Questions About Chicken Shepherd’s Pie (FAQ)

Q: Can I make Chicken Shepherd’s Pie ahead of time?
A: Absolutely! Prepare the entire dish up to the point of baking, cover, and refrigerate for up to 24 hours. Add a few extra minutes to baking time if baking straight from the fridge.

Q: What’s the best way to reheat leftovers?
A: For best results, cover with foil and reheat in a 350°F oven until hot (15-20 minutes), or microwave individual portions.

Q: Can I use rotisserie chicken for this recipe?
A: Yes! Rotisserie chicken is a great shortcut for busy nights—just shred or chop and mix right in.

Q: Is it possible to freeze Chicken Shepherd’s Pie?
A: Yes, it freezes well. Bake first, cool completely, wrap tightly, and freeze for up to 2 months. Thaw before reheating.

This Chicken Shepherd’s Pie is pure comfort in a dish—creamy, savory, and always satisfying. I hope you give it a try soon! If you make it, please leave a rating or comment below. I love hearing from you!