This Chicken Shepherd’s Pie recipe gives a wholesome, healthy twist on a classic comfort food.
As it turns out, finding creative ways to use up leftovers is a tale as old as time. Or at least, in the case of shepherd’s pie, a tale as old as the late 1700s. This dish’s exact origins are hard to pinpoint, but it’s thought to have originated in Scotland or Ireland as a frugal method to enjoy leftover roasted meat. However, the name “shepherd’s pie” first appeared later in the mid-1800s, after it was published in an English cookbook.
The traditional shepherd’s pie of the 19th century was sometimes made with a pastry shell, while mashed or sliced boiled potatoes often lined the top and bottom of the dish. In between these potatoes, you’d find the heart of the dish: a meat and vegetable filling. Today, shepherd’s pie typically includes one layer of mashed potatoes and no pastry shell. Of course, compared to this dish’s humble origins, our 21st-century kitchens and lifestyles allow for more creativity.
That’s where this recipe comes in. Chicken shepherd’s pie is just as comforting and delicious as more traditional takes. The chicken and vegetable filling, similar to what you’d find in a chicken pot pie, pairs wonderfully with the silky, buttery potato topping. I especially love making this recipe on cold fall or winter nights. But really, enjoy it whenever you’re craving something hearty or need an easy meal to serve several people.
Is This Chicken Shepherd’s Pie Healthy?
If you’re looking for a healthier shepherd’s pie recipe, this chicken shepherd’s pie fits the bill. Chicken provides plenty of protein but is generally lower in fat than beef and lamb. Plus, sticking with the recommended low-sodium broth makes this dish a healthier alternative, too.
The recipe also calls for milk and butter in the mashed potatoes, but how much and what kind is really up to you. If you prefer dairy-free alternatives or low-fat milk, you can adjust according to your preferences. Overall, this recipe uses whole ingredients, each bringing its own health benefits to the table.
What Kind Of Potatoes Are Best For Chicken Shepherd’s Pie?
There are so many different types of potatoes out there that it can be hard to know which ones are best for chicken shepherd’s pie. However, I recommend two in particular. The first is russet potatoes since they’re easy to mash, and their light and fluffy texture is great for baking. Plus, if you want that golden-brown hue on your mash after it bakes, russet potatoes will do just the trick.
Another great option is Yukon Gold potatoes. They’re similar to russet potatoes, and their already slightly golden color will help you achieve an even more vibrant final result on your mashed potato topping.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Serving Suggestions
This dish is delicious, hearty, and comforting—what’s not to love? The only thing is, sometimes, you may need a side to balance out all those rich flavors. Personally, I like to serve my shepherd’s pie with veggies. If you’re looking to do something a bit more elaborate, these savory Garlic-Roasted Brussels Sprouts work well. I also recommend this sweet and tangy Broccoli-Cranberry Salad.
And let’s not forget about dessert! Why not round out your meal with a serving of something sweet, like this Healthy Cottage Cheese Cheesecake or this Mulled Red Wine Cake? Guaranteed cozy vibes at your dinner table!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups cooked chicken breast shredded
- 1 cup frozen mixed vegetables carrots, peas, corn, and green beans
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 3 cups mashed potatoes prepared with milk and butter
Instructions
- Preheat the oven to 400°F.
- In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent, about 3 minutes. Stir in garlic and cook for an additional minute.
- Add the shredded chicken and frozen mixed vegetables to the skillet. Cook until the vegetables are warmed through, about 5 minutes.
- Sprinkle flour over the chicken and vegetables, stirring to coat. Cook for 2 minutes.
- Gradually pour in the chicken broth, stirring constantly. Add thyme, rosemary, salt, and pepper. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Transfer the chicken mixture to a 9×13-inch baking dish. Spread the mashed potatoes evenly over the top.
- Bake in the preheated oven for 20 minutes, or until the mashed potatoes are golden brown and the filling is bubbly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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