Chicken Shepherd's Pie

Chicken Shepherd's Pie

44 Reviews 3 Pics
Karyn
Recipe by  Karyn

“This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
  2. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
  4. Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
  5. Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.

Share It

Reviews (44)

Rate This Recipe
Mama Cass
58

Mama Cass

I changed this recipe significantly to better appeal to my family, and we really liked the modifications. Instead of corn and peppers, I used green beans cooked with bacon and onions. I also made the mashed potatoes using whipped garlic-flavored cream cheese and milk instead of roasted garlic, butter and milk. (Much easier!)

missbetty
39

missbetty

i added french cut beans instead of red peppers. after reading a few of the posts that the casserol was bland... i decided to combine the vegetable, chicken and herbs with 1 can of cream of mushroom soup. it was phenomenal this way since chicken is kind of a dry meat. lastly, i didn't roast the garlic. instead just added finely minced garlic into the mashed potatoes before i baked it.

MELANKAY
26

MELANKAY

Very good!! A great use for leftover mashed potatoes. I simmered the chicken with the spices in chicken broth and red wine so that the flavors really soaked in -- this also made the pie extra juicy, which I liked.

More Reviews

Similar Recipes

Chicken Pot Pie II
(108)

Chicken Pot Pie II

Mom's Shepherd's Pie
(103)

Mom's Shepherd's Pie

Shepherd's Pie V
(86)

Shepherd's Pie V

Shepherd's Pie Daddy's Way
(93)

Shepherd's Pie Daddy's Way

Vegetable Shepherd's Pie
(61)

Vegetable Shepherd's Pie

Linda's Irish Shepherd's Pie
(29)

Linda's Irish Shepherd's Pie

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 556 cal
  • 28%
  • Fat
  • 20.7 g
  • 32%
  • Carbs
  • 60.1 g
  • 19%
  • Protein
  • 33.7 g
  • 67%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Pot Pie II

>

next recipe:

Herbed Chicken Shepherd's Pie