Name: Easy Chicken Shepherd's Pie
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 pounds (680 g) Blushing Belle Creamer potatoes; 2 tablespoons (15 ml) unsalted butter; 1/4 cup (60 ml) milk; 1/4 cup (60 ml) shredded cheddar cheese; 1/4 cup (60 ml) unsalted butter; 1 stick celery, chopped; 1/4 cup (60 ml) diced onion; 3 Tablespoons (45 ml) cornstarch; 3 cups (750 ml) gluten free low-sodium chicken broth; 1 teaspoon (5 ml) dried parsley; 1/2 teaspoon (2.5 ml) dried thyme; 2 cups diced, cooked chicken meat; 2 cups mixed vegetables (I use frozen, and run hot water to defrost them); 1/4 cup (60 ml) shredded cheddar cheese

Looking for a filling, satisfying dinner everyone will love? This Easy Chicken Shepherd’s Pie is just that.

We’ve really been getting hit with fall-like weather in Manitoba lately. I really don’t mind the fall, I love the lower humidity, being able to wear sweatshirts, and sleeping with the cool night air breezing in. I also love the comfort food. As soon as the cooler temperatures arrive, you start thinking less about salads and burgers, and more about dishes where you can use the oven to help heat up the house a little. I am an absolute lover of comfort food. Love. Love. Love it. If I were to ever have a “last meal”, it would most likely be mashed potatoes, gravy, veggies, and chicken.

This Easy Chicken Shepherd’s Pie is all my favourite comfort foods wrapped up in one casserole dish. I used leftover chicken, but if you don’t have leftover, you can use a gluten-free rotisserie chicken or two chicken breasts, just cut them into cubes, and fry them in one tablespoon oil before you cook up the onions and celery.

I developed this recipe as part of my on-going partnership with the Little Potato Company. Buttery mashed Creamer Potatoes are sitting atop seasoned chicken and vegetables that are slathered with an easy to prepare sauce. Topped with a little cheddar cheese, it doesn’t get much better than that.

Easy Chicken Shepherd's Pie

Yield: 8 servings

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Easy Chicken Shepherd’s Pie
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September 9, 2015 By Jeanine 7 Comments (Edit)

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Looking for a filling, satisfying dinner everyone will love? This Easy Chicken Shepherd’s Pie is just that.

Ingredients

1 1/2 pounds (680 g) Blushing Belle Creamer potatoes
2 tablespoons (15 ml) unsalted butter
1/4 cup (60 ml) milk
1/4 cup (60 ml) shredded cheddar cheese
1/4 cup (60 ml) unsalted butter
1 stick celery, chopped
1/4 cup (60 ml) diced onion
3 Tablespoons (45 ml) cornstarch
3 cups (750 ml) gluten free low-sodium chicken broth
1 teaspoon (5 ml) dried parsley
1/2 teaspoon (2.5 ml) dried thyme
2 cups diced, cooked chicken meat
2 cups mixed vegetables (I use frozen, and run hot water to defrost them)
1/4 cup (60 ml) shredded cheddar cheese

Instructions

Preheat the oven to 350 degrees F (177 degrees C).
Place the Blushing Belle Creamer potatoes into a pot. Add enough water that the potatoes are covered and bring to a boil over high heat. Reduce the heat so that the water is just simmering, and continue cooking for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the water, returning the hot potatoes back to the pot. Add 2 tablespoons butter, 1/4 cup cheese, and the milk to the potatoes. Mash until the potatoes are smooth. Season with salt & pepper. Set aside.
While the potatoes are boiling, you can start preparing the chicken/vegetable filling. In a large skillet or sauce pan, melt the 1/4 cup butter over medium heat. Add the celery and onions , and cook until the onions are tender, about 5 minutes. Add the cornstarch, and stir until it is a smooth paste. Add the chicken broth, parsley and thyme. Increase the heat to medium-high, and continue stirring until the mixture comes to a boil and thickens.
Stir in the chicken and mixed vegetables. Season with salt & pepper. Pour this mixture into the bottom of an oven-safe baking dish (either a pan or casserole dish works fine).
Spoon the potatoes on top of the chicken mixture, being sure that it evenly covers the top. Sprinkle with remaining 1/4 cup shredded cheese. If your baking dish seems very full after you have added the potatoes, be sure to place a rimmed baking sheet under your baking dish to catch anything that may boil over during cooking.
Bake in the preheated oven for 30-40 minutes, or until it is hot and bubbly. Let it sit for 5 minutes before serving.

Disclosure: This recipe was developed as part of my ongoing partnership with the Little Potato Company. All opinions expressed are completely my own.

Comments

Frederique says
September 9, 2015 at 3:31 pm
THis sounds so goooood ! for how many persons is this receipe ? THnaks for sharing it !
- Jeanine says
  September 9, 2015 at 3:32 pm
  Thanks, Frederique! I’d say about 6 servings from this. Enjoy!
Michelle @ My Gluten-free Kitchen says
September 9, 2015 at 3:53 pm
I’ve actually never made a Shepherd’s Pie before but I have eaten one. Only with beef though. Never thought about doing one with chicken, but I bet this is so good!! Definitely want to try this one soon!
- Jeanine says
  September 9, 2015 at 7:43 pm
  OH, you should try it! I often make it with leftover turkey after Thanksgiving or Easter too. Then I usually layer meat & gravy, veggies, and top with leftover mashed potatoes. YUM! One of my favourites!
Shirley @ gfe & All Gluten-Free Desserts says
September 9, 2015 at 7:23 pm
Oh, this recipe looks so good, Jeanine! I far prefer the ingredients in your shepherd’s pie to the original one! 🙂
Shirley
- Jeanine says
  September 9, 2015 at 7:44 pm
  Thanks, Shirley! We like things simple, but tasty, in our house. This fits the bill. 🙂
Linda Hermann says
September 9, 2015 at 8:27 pm
Thanks for the meal in a pan recipe. Some nights I need supper to hold for a bit in the oven. Did you use a 9 x 13 inch baking dish?

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