Chicken Pot Pie Shepherd’s Pie
Two of our favorite dinner recipes combined into one.
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Shepherd’s pie has long been a dinnertime favorite in the U.K. The mashed potato topping often reveals a filling of carrots, peas, and beef. But, if you switch it up a bit you get a delicious dish with an American flair. Replace the beef mixture for the filling of a chicken pot pie and you’ve a hearty meal with all the familiar flavors of two beloved recipes.
If chicken pot pie is one of your go-to meals that everyone loves then this version, with a rich mashed potato topping, is sure to be a hit as well.
As with any pot pie, you can easily customize the veggies used for the filling. For this recipe we opted for a bag of frozen vegetables, but you can use any fresh, canned (drained) or frozen veggies you’d like. Celery, carrots, onions, peas, and green beans are all great options for this. This is a wonderful way to use up odds and ends left in the fridge at the end of the week, too.
You start by making a rich mashed potato mixture and then sautéing cubed chicken. The next step is to sauté the veggies before adding the spices and simmering the veggies and chicken together in broth.
The final step is to cover the chicken pot pie mixture with the potatoes and bake for 20-25 minutes. This is where you can also change things up. If you’d like more potatoes (or need to use them up) you can increase the potato topping.
You can also use a wide, decorative icing piping tip on a pastry bag to really elevate this recipe. Note that the high points of the potatoes can take on color more quickly which is part of the charm of this dish.
If you’re looking for hearty comfort food that will feed a crowd easily, then look no further than chicken pot pie shepherd’s pie.
Chicken Pot Pie Shepard's Pie
Allergens: Milk
For the filling
- 1 12-ounce bag frozen vegetables (or equivalent in fresh vegetables, chopped)
- 2 pounds chicken, cut into small pieces
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- heavy dash each salt and pepper
For the topping
- 3 1/2 cups peeled potatoes, chopped
- 1/2 cup whole milk
- 2 tablespoons butter
- Pinch each salt and pepper
For the topping
- Cook potatoes in salted water until fork tender. Drain.
- In a large bowl combine potatoes, milk, salt, pepper, and butter. Mash until smooth and set aside.
For the filling
- Preheat oven to 350˚.
- For the chicken melt butter in a large pot. Brown chicken on medium high heat. Remove from pan and set aside.
- In remaining butter sauté vegetables until just beginning to brown. Add flour and stir well. Cook for 3 minutes. Add chicken stock, rosemary, garlic, thyme, salt, and pepper and stir.
- Add chicken to stock and vegetable mixture. Simmer for ten minutes or until sauce is thickened.
- Pour filling into a 3-quart baking dish. Top with potatoes and bake for 20-25 minutes.
Recipe adapted from Food and Wine.