Chicken Shepherd’s Pie

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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!

Prep Time25

Cook Time25

Total Time50

Course: Main Course

Keyword: Chicken Shepherd's Pie

Servings:

Calories: 678kcal

Author: Lucy Parissi | Supergolden Bakes

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.

Video

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