Be sure to serve this with my Buttermilk Biscuits or Cheddar Bay Biscuits.
Chicken Shepherd’s Pie
When you have a craving for Shepherd’s Pie and Chicken Pot Pie at the same time, what else do you do but create the world’s best comfort food mashup, Chicken Shepherds Pie! This is a great recipe if you have leftover chicken or mashed potatoes to use up, although nothing beats the homemade flavor of cooking fresh chicken in some chicken broth and reserving that broth for this savory filling. Pair this with some buttermilk biscuits and you’ll have your family licking their plates clean!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Gently boil the chicken in chicken broth for 15 minutes, or until cooked through. Shred the chicken and set aside. Reserve the chicken broth for the filling. Meanwhile, sauté onions in butter for 4 minutes. Add garlic and seasonings and cook for 1 minute.
Add flour and stir continuously for 2 minutes. Reduce heat to low and add 2/3 of the reserved chicken broth along with half and half in small splashes over low heat, stirring continuously. Add the shredded chicken and simmer and reduce for 10-15 minutes. While it simmers, add additional splashes of the remaining chicken broth until desired consistency is obtained. (I add about 3/4 of the remaining cup.) Mix in the frozen vegetables and allow them to heat through, then remove from heat.
Let the filling cool slightly and transfer it to an oven/broil-safe baking dish if needed. Gently place scoops of warm mashed potatoes on top, close together. Then gently spread it with a silicone spatula, being careful not to press down too hard.
Use a fork to “rake” a design on the top if desired. Bake uncovered at 450° for 10 minutes, then broil at 550° for about 4 minutes. Garnish with parsley and let it sit for 5 minutes prior to serving with buttermilk biscuits!
Make-Ahead Method
Refrigerator: Assemble the filling and store in an airtight container in the fridge for up to 2 days. Reheat the filling on the stove top or cover it and bake it in a 350° oven for 20 minutes. Top with warm mashed potatoes, and bake as instructed. Freezer: Assemble the filling and store in an airtight container in the freezer for up to 3 months. Let it thaw for 24 hours in the refrigerator. Reheat the filling on the stove top or cover it and bake it in a 350° oven for 20 minutes. Top with warm mashed potatoes, and bake as instructed.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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3.5 quart Braiser– This is the skillet I used that’s pictured in this recipe. It’s the perfect size for this and is what I use for many of my casseroles, pastas, and chicken dishes. Food Storage Containers– These are what I use, they fit exactly 1 cup and are leak proof, microwave safe, stackable, and BPA free. Kitchen Scale: In case you need to weigh the chicken. (I use this all the time.) Measuring Spoons– To measure out the seasonings. Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them.
