Chicken Shepherd's Pie
A creamy, high-protein twist on traditional Shepherd's Pie, packed with tender chicken, sweet corn, and a fluffy layer of mashed potatoes, perfect for families seeking nutritious and comforting meals.
Ingredients
Filling Ingredients
- 3 tablespoons Salted Butter Adds richness and flavor
- 1 cup Chopped Leek Provides a mild onion-like flavor
- 3 tablespoons All-Purpose Flour Thickens the filling
- 2 cups Chicken Stock or Reduced Sodium Chicken Broth Adds depth of flavor
- 1 cup Heavy Cream Delivers richness and creaminess
- 3 cups Cooked, Shredded Chicken Main protein source, can also use turkey or rotisserie chicken
- 1 cup Frozen Corn Kernels Provides sweetness
- 1 tablespoon Chopped Parsley Herbal touch
- 1 teaspoon Salt Enhances flavors
- 1/2 teaspoon Freshly Ground Pepper Adds a hint of spice
- 4 cups Leftover Mashed Potatoes Fluffy topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Gather all the ingredients, ensuring to use shredded chicken.
- In a sauté pan over medium heat, melt the salted butter, then add the chopped leeks and cook until soft and translucent, about 5 minutes.
- Sprinkle the all-purpose flour over the leeks and stir for 2 minutes to create a roux.
- Gradually whisk in the chicken stock and let it simmer until it thickens, about 3-4 minutes.
Cooking
- Once thickened, stir in the heavy cream and simmer for another minute.
- Add the cooked shredded chicken, thawed corn, parsley, salt, and pepper. Mix until well combined and heated through, about 5 minutes.
- Pour the creamy chicken mixture into a baking dish, spreading it evenly.
- Scoop the leftover mashed potatoes over the top, creating an even layer and make patterns using a fork.
- Bake in the oven for 25-30 minutes or until the top is golden and the filling is bubbling.
Serving
- Remove the Chicken Shepherd’s Pie from the oven and let it rest for about 5 minutes.
- Scoop servings with a spatula or large spoon, garnishing with extra parsley if desired.
Notes
For a creamier texture, blend the heavy cream with the filling just before adding it to the baking dish. This dish is great for meal prep and can be frozen for later. Avoid adding too much liquid to prevent a soggy pie.