Chicken Shepherd’s Pie
, Published Oct 10, 2025
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This Chicken Shepherd’s Pie recipe swaps the traditional ground lamb for tender chicken and vegetables in a creamy sauce, topped with fluffy mashed potatoes. The ultimate comfort food for chilly nights!
Shepherd’s pie but make it chicken! This Chicken Shepherd’s Pie (a.k.a Chicken Cottage Pie) is a creamier delicious twist on the classic recipe. Instead of the lamb we have tender chunks of chicken, bacon, leeks and carrots in a creamy white sauce and that all-important fluffy mashed potato topping baked until golden and bubbling at the edges. Perfect family fare that’s hearty, comforting and super delicious!
I came up with this recipe because my son recently got braces and he can only handle soft food… but it was a big hit with the whole family – definitely a keeper! What’s more, this is the perfect dish for repurposing leftovers or using up all those neglected vegetables in your fridge drawer.
If you’ve ever wished your favorite chicken pot pie came blanketed with buttery mashed potatoes instead of pastry, this Chicken Shepherd’s Pie recipe is your dream come true!
Here’s What You’ll Need
Chicken Shepherd’s Pie is the cheeky cousin of Traditional Shepherd’s Pie (made with ground lamb) and Cottage Pie (made with beef). Let’s take a look at the key ingredients:
- Bacon – A small amount of chopped bacon (or lardons) adds smoky depth and saltiness that balances the creamy sauce beautifully. Plus bacon + chicken + creamy sauce is the dream team!
- Chicken – Boneless, skinless thighs stay tender and hold up beautifully in the creamy sauce. You can also use leftover roast chicken or shredded rotisserie chicken for a faster version. The chicken is seasoned with salt, black pepper, garlic powder and dried parsley.
- Vegetables – I used leeks and carrots but you can load this chicken pie with peas, green beans, corn, squash and mushrooms depending on what’s seasonal (and what your fussy kids will allow).
- Mustard – A spoonful of Dijon lifts the whole dish – you won’t necessarily taste it but trust me when I say you will miss it if you skip it!
- Unsalted butter – Used both in the roux and the mashed potatoes.
- Flour – A little all-purpose flour is mixed into the melted butter to make the roux which will thicken the filling and create a silky texture.
- Chicken stock (or broth) – Go for a good-quality, low-sodium stock so you can control the seasoning, especially since the bacon will add a lot of saltiness to this pie.
- Dry white wine – Wine adds acidity and depth that brightens up the creamy filling. The alcohol cooks off, but you can substitute with extra stock if you prefer to skip it.
- Milk and cream – Just a splash of cream makes the filling extra luscious while milk is used in the in the mashed potatoes.
- Potatoes – Use floury potatoes like Russets or Yukon Golds or Maris Piper in the UK.
- Cheese – Freshly grated Parmesan really lifts the flavor of the mash and adds a golden crunch when sprinkled on top.
How to Make Chicken Shepherd’s Pie
Make the mashed potato topping
- Boil the potatoes in lightly salted water until tender, about 10 minutes. Drain and leave them to steam dry in the colander.
- Add butter and half of the warm milk and use a potato masher to well until smooth. Stir in the grated Parmesan, taste and season with salt and pepper. Set aside for now.
Prepare the filling
- Cut the chicken into bite-sized pieces, discarding any fatty bits. Season with the salt, pepper, garlic powder and parsley.
- Heat butter in a large skillet, add the bacon and fry over medium-high heat until it starts to color and render some of its fat.
- Stir in the chicken and cook, stirring, over medium heat until colored and mostly cooked. Add a little chicken stock if the pan is getting too dry.
- Add the leeks and carrots and sauté for a few minutes or until the leeks have softened. Increase heat, pour in the wine, if using and simmer until reduced.
- Push the ingredients to the side, add butter to the pan and stir in the flour once it melts to make a paste (roux). Cook for a couple of minutes to get rid of the raw flour taste and then gradually add the stock, stirring it to incorporate the roux.
- Stir in the cream and have a taste – do you need to adjust the seasoning? Transfer the filling into a medium baking dish and level.
Assemble and bake
- Spread or pipe the mashed potatoes over the filling. Use a fork to create some texture and sprinkle with grated Parmesan.
- Place the dish on a baking sheet to catch any spills and bake in a 350°F (180°C) preheated oven for 20-25 minutes, or until the topping is golden. Cool for 10 minutes before serving.
Leftovers and Storage
- Storing: Once your Chicken Shepherd’s Pie has cooled, cover the dish or transfer portions to an airtight container. It’ll keep in the fridge for up to 3 days and reheats beautifully — just pop it back in the oven until piping hot all the way through, or simply microwave for a few minutes.
- To freeze: Assemble the pie, cool completely, wrap in foil or freezer-safe wrap and freeze for up to 2 months. Bake from frozen at 375°F (190°C) until the top is golden and you can see the filling bubbling through (about 45–50 minutes).
- Meal prep wiz? You can make individual servings in oven-safe containers or disposable foil trays. Label, freeze and simply pop in the oven or the air fryer to cook from frozen.
Recipe Tips
- This recipe is a great way to use up Thanksgiving turkey leftovers. Just stir in cubed turkey meat when adding the cream in the filling.
- Don’t add too much milk into the mashed potatoes – the topping has to be pretty sturdy.
- Shepherd’s pie with chicken is great way to sneak vegetables, carbs and protein into toddlers and fussy eaters. Leave out the bacon and watch out for salt levels if serving younger kids.
- Savvy shortcuts: Replace the vegetables with a bag of frozen mixed chopped vegetables such as onion, celery, carrots, peas and corn.
👉 If you love this cozy chicken pie, make sure to check out these recipes: Fish Pie, Hearty Sausage Pie, Vegan Shepherd’s Pie ❤️
Have you made my Chicken Shepherd’s Pie recipe? Please leave a comment and rating if you try this recipe, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Chicken Shepherd’s Pie
This Chicken Shepherd’s Pie swaps traditional lamb for tender chicken in a creamy sauce, topped with buttery mashed potatoes. The ultimate comfort food for chilly nights!
Video
Equipment
Ingredients
For the mashed potatoes
- 2 pounds (900g) floury potatoes peeled and cubed
- 2 tbsp unsalted butter or more, to taste
- ½ cup (120 ml) whole milk warm
- 3 tbsp freshly grated Parmesan plus more to sprinkle
- salt and black pepper to taste
For the filling
- 8 chicken thighs skinless and boneless
- 1 tsp garlic powder
- 1 tsp dried parsley or mixed dried herbs
- ⅓ tsp salt
- ½ tsp black pepper
- ½ tbsp unsalted butter or olive oil
- ½ cup (80g) diced streaky bacon or lardons
- 2 large leeks white part only, diced
- 2 large carrots peeled and diced
- ¼ cup (60ml) dry white wine or use extra stock
- 2 cups (500ml) chicken stock or low sodium chicken broth
- 2 tbsp unsalted butter
- 2 tbsp flour all-purpose / plain
- 2 tsp Dijon mustard
- 4 tbsp cream heavy / double
- salt and pepper to taste
Instructions
Make the topping
- Boil the potatoes in lightly salted water until tender, about 10 minutes. Drain and leave them to steam dry.2 pounds (900g) floury potatoes
- Add butter and half of the warm milk and use a potato masher to mash until smooth, adding more milk as needed to achieve a spreadable texture. Stir in the grated Parmesan, taste and season with salt and pepper. Set aside for now.2 tbsp unsalted butter, ½ cup (120 ml) whole milk, 3 tbsp freshly grated Parmesan, salt and black pepper
Make the filling
- Prepare the filling while the potatoes are boiling. Cut the chicken thighs into bite-sized pieces, discarding any fatty bits. Season with the salt, pepper, garlic and parsley.8 chicken thighs, 1 tsp garlic powder, 1 tsp dried parsley, ⅓ tsp salt, ½ tsp black pepper
- Heat butter in a large skillet, add the bacon and fry over medium-high heat until it starts to color and render some of the fat.½ tbsp unsalted butter, ½ cup (80g) diced streaky bacon
- Stir in the chicken and cook, stirring, over medium heat until colored and mostly cooked. Add a little chicken stock if the pan is getting too dry while you cook the chicken.
- Add the leeks and carrots and sauté for a few minutes or until the leeks have softened. Increase the heat and pour in the wine, if using. Simmer until it is reduced by about half and the wine aroma dissipates.2 large leeks, 2 large carrots, ¼ cup (60ml) dry white wine
- Push the ingredients to the side, add butter to the pan and stir in the flour once it melts to make a paste (roux). Cook for a couple of minutes to get rid of the raw flour taste, stir in the mustard and gradually add the stock, stirring it to incorporate the roux.2 tbsp unsalted butter, 2 tbsp flour, 2 tsp Dijon mustard, 2 cups (500ml) chicken stock
- Stir in the cream and have a taste – do you need to adjust the seasoning? Transfer the filling into a medium baking dish and level.salt and pepper, 4 tbsp cream
Assemble the pie and bake
- Spread or pipe the mashed potatoes over the filling. Use a fork to create some texture and sprinkle with grated Parmesan. Place the dish on a baking sheet to catch any spills and bake in a 350°F (180°C) preheated oven for 20-25 minutes, or until the topping is golden. Cool for 10 minutes before serving.
Notes
- Storing: Once your Chicken Shepherd’s Pie has cooled, cover the dish or transfer portions to an airtight container. It’ll keep in the fridge for up to 3 days and reheats beautifully — just pop it back in the oven until piping hot all the way through, or simply microwave for a few minutes.
- To freeze, assemble the pie, cool completely, wrap in foil or freezer-safe wrap and freeze for up to 2 months. Bake straight from frozen at 375°F (190°C) until the top is golden and you can see the filling bubbling through (about 45–50 minutes).
- Meal prep wiz? You can make individual servings in oven-safe containers or disposable foil trays. Label, freeze and simply pop in the oven or the air fryer to cook from frozen.
Nutrition
Calories: 678kcal | Carbohydrates: 40g | Protein: 37g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 188mg | Sodium: 856mg | Potassium: 1224mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5091IU | Vitamin C: 35mg | Calcium: 125mg | Iron: 3mg
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
