Chicken Shepherd's Pie
This comforting Chicken Shepherd's Pie blends juicy chicken, vibrant vegetables, and creamy mashed potatoes, making it a perfect family dinner.
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken breasts, cut into bite-sized pieces Provides a juicy and satisfying base
- 1 cup Diced carrots Adds sweetness and vibrant color
- 1 cup Diced celery Contributes a lovely crunch and aromatic essence
- 1 cup Frozen peas Enhances the filling with sweetness
- 1 cup Chicken broth (low sodium) Ensures moist and savory filling
- 0.5 cup Heavy cream Adds a luscious, creamy texture
- 2 tbsp All-purpose flour Helps to thicken the filling
- 2 tbsp Olive oil For sautéing chicken and vegetables
- 1 tsp Dried thyme Enhances the overall flavor
- 0.5 tsp Salt Seasoning for the dish
- 0.25 tsp Black pepper Seasoning for the dish
Potato Topping
- 2 lbs Russet potatoes, peeled and quartered For a creamy, fluffy mashed potato topping
- 0.5 cup Milk For smoothness in mashed potatoes
- 4 tbsp Butter For richness in mashed potatoes
- 0.25 tsp Salt Seasoning for the potatoes
- 0.125 tsp Black pepper Seasoning for the potatoes
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken, season with salt and pepper, and sauté until golden brown, about 6-8 minutes. Remove the chicken and set aside.
- In the same skillet, add diced carrots and celery and cook for about 5 minutes until softened. Stir in the frozen peas and dried thyme, cooking for another 2 minutes.
- Sprinkle the flour over the sautéed vegetables, stirring to coat. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Add the heavy cream, bring to a simmer, and cook for about 5 minutes until thickened. Return the cooked chicken to the skillet and mix well.
- Bring a large pot of salted water to a boil and add the quartered potatoes. Cook for 15-20 minutes until fork-tender. Drain and return to the pot.
- Add butter and milk to the potatoes, mashing until creamy and smooth. Season with salt and pepper to taste.
Assembly
- Preheat the oven to 400°F (200°C). In a baking dish, spread the chicken and vegetable filling evenly, then layer the creamy mashed potatoes on top.
- Bake for about 25-30 minutes, or until the top is golden brown and slightly crispy.
- Let the pie cool for a few minutes before serving. Enjoy!
Notes
Tips: Experiment with herbs like rosemary or parsley, and consider making mini versions in ramekins for easy serving. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.