This Chicken Shepherd’s Pie is what comfort food looks like! A layer of chicken, followed by saucy vegetables and cheesy potatoes. The family will love this!
Traditionally, Shepherd’s Pie is made with ground beef, or at least that’s mostly how I’ve seen it done. Last week, I had used beef in a few of our dinners already, so I decided to switch it up and add chicken to our pie instead. I made a white sauce to go with the veggies and then seasoned the potatoes with garlic salt. I’m telling you, this version is so good! I think I would go so far as to say that I prefer it to the beef alternative.
This is a brilliant idea for a meal. I mean, we typically mix our potatoes, meat and veggies anyway, so why not purposely combine them into a casserole? With fall on the horizon, I’m already craving all things comfort food. Give me all the warm, carby, buttery, cheesy dinners and I’ll be completely content! Fall comfort foods are my favorite! Do you agree?
We’ve had a rainy week with cooler temps and it’s getting me so excited for the leaves to change and to pull out all my sweaters and boots. Sweater weather is #1 in my book. I look forward to cozying up in a fuzzy blanket and watching a movie at night with my family. What is your favorite season?
I have so many casseroles that I love to make when summer goes and fall arrives. This Hamburger Noodle Casserole, along with this Cheesy Mexican Beef and Rice Casserole, this Chicken Fajita Casserole and this Chicken Noodle Bake are among my favorites, just to name a few! This Chicken Enchilada Casserole is so tasty too!
School is back in session for everyone and I’m always looking for easy meals to lighten my load on busy evenings. This one definitely fits the bill. I’ll let you in a few hints to make it super quick! You can use shredded rotisserie chicken or canned chicken for the bottom layer. Prepare the mashed potatoes ahead of time and then just spread them over the top after adding the other layers. Use frozen veggies to avoid having to slice carrots. Trust me, these little shortcuts make this meal a breeze to put together!
What is your favorite way to make Shepherd’s Pie-with chicken or beef? I know you’ll love this version! My family couldn’t get enough of it! My kids get a little confused between Shepherd’s Pie and Pot Pie. I had to explain to them that Pot Pie has a crust and Shepherd’s Pie has potatoes. Both are so good! We rotate between the two on our monthly meal plan.
I can’t wait for you to enjoy this Chicken Shepherd’s Pie! It’s a delightful treat for the taste buds! I love how colorful it is, too, with all the vegetables. It’s a meal that I feel really good about feeding my family. If you love this one, you’re sure to be head over heels for this Hamburger Hashbrown Casserole! What are your go-to comfort food meals? This one’s definitely top on my list!
Chicken Shepherd’s Pie
Ingredients
- 4-5 large potatoes peeled, sliced into 1" pieces, and boiled until tender (you need 4 c. prepared)
- 6 Tbsp. butter
- 1/2 tsp. garlic salt or to taste
- 1/4 tsp. black pepper
- 1/4 c. shredded parmesan cheese
- 1/4 c. plus 1 c. shredded cheddar or Colby Jack cheese separated
- 1/2 c. heavy cream plus a few Tablespoons milk for extra thinning
- 2 1/2 c. chicken chunks season with salt and pepper when cooking
- 3/4 c. corn
- 1 c. frozen peas
- 1 c. frozen diced carrots
- Veggie Sauce:
- 1 1/2 c. chicken broth
- 3 1/2 Tbsp. flour
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Spray a 9"x9" pan with nonstick cooking spray and set aside.
- Boil the potato pieces as directed, until tender. Drain the water. Add 6 Tbsp. butter, 1/2 tsp. garlic salt (or to taste), 1/4 tsp. black pepper, 1/4 c. parmesan cheese, 1/4 c. cheddar cheese, and 1/2 c. heavy cream. Mash until smooth and creamy, adding milk 1 Tbsp at a time, as necessary, for additional thinning.
- Preheat the oven to 400 degrees Fahrenheit.
- For the creamy veggie sauce, whisk 3 1/2 Tbsp. flour into 1 1/2 c. chicken broth. Pour into a skillet. Stir in 1/4 tsp. salt and 1/4 tsp. black pepper. Stir in 3/4 c. corn, 1 c. frozen peas and 1 c. frozen carrots. Allow the mixture to come to a boil, while stirring often. The mixture will thicken. Once it thickens, remove it from the heat.
- Add cooked chicken pieces on the bottom of the prepared pan. Pour veggie sauce mixture over the chicken.
- Spread 4 c. prepared mashed potatoes carefully over the veggies.
- Bake for approximately 25 minutes, or until bubbly and completely heated through. Remove from the oven, sprinkle with 1 c. shredded cheddar or Colby Jack cheese, return to the oven for a few minutes and allow the cheese to melt. Remove from the oven and serve.
- Enjoy!
Enjoy!
