Chicken Pot Shepherd’s Pie

Sometimes we’re all in dire need of comfort food. Whether that means a big bowl of chili, a couple slices of pizza, or several servings of cheesy homemade mac and cheese. Comfort food is whatever makes us happy. Whatever brings us back home and gives us that warm fuzzy feeling inside. I love that food has the power to make us feel those emotions, whether they’re happy or sad; hopefully it’s always happy though. When I think of comfort food, I usually crave either chicken pot pie or shepherd’s pie but I can never decide which one to make. Thankfully now because of this Chicken Pot Shepherd’s Pie I don’t ever have to pick one, and neither do you. This is the ultimate comfort dish that you’ll want to make over and over again, and I wouldn’t blame you.

Let’s start by working on the potatoes. Place the diced potatoes in a medium pot and fill with cold water. Bring to a boil and cook until the potatoes are fork tender, about 15 to 20 minutes.

**Note: I’m using russet potatoes for this because I find that they hold up better to mashing and being on top of this dish, but red or yukon gold would be okay too, and those don’t have to be peeled either!**

In the meantime, set a large pot over medium-high heat with 2 tablespoons butter. Once melted, add in the chicken and cook, stirring often, until browned and no longer pink, about 8 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside. Enjoy!

**Tip: If you want to add more flavor to the dish, you can use boneless skinless chicken thighs instead of breast meat. I just happened to have white meat chicken on hand.**

Add a tablespoon of butter to the skillet and once melted, add in the onion, garlic, carrots, celery and leeks and cook until the vegetables have softened, about 5 minutes.

**Tip: As with most pot pie recipes, the type of veggies you add to the filling can be whatever you have on hand or whatever looks great at the store or is in season!**

In the meantime, drain the cooked potatoes and return to the pot they were cooked in. Add the remaining 4 tablespoons butter, 1 cup milk, 1 teaspoon salt, 1 teaspoon black pepper, and garlic powder. Mash with a potato masher until smooth, or as smooth as you can get it. Give the potatoes a taste and adjust seasoning accordingly.

Let’s turn our attention back to the filling. Stir in the flour and cook for about 30 seconds, this takes away that raw flour taste and helps thicken the sauce for the pot pie filling.

Stir in the chicken stock and 2 cups milk. Season with 2 teaspoons salt, 1 teaspoon pepper, bay leaf, thyme, and parsley; stir in the peas and the cooked chicken from earlier. 

Reduce the heat to low and cook, uncovered, until the sauce has thickened, about 15 minutes. You’ll want to stir it every so often so that it doesn’t stick and burn at the bottom.

Transfer the pot pie mixture into a greased 10-inch square or oval baking dish. Then top with the mashed potatoes, you can do this by spooning it on top and spreading it out or by transferring to a piping bag, fitted with a star tip, and piping it out in rows.

Place the dish on a baking sheet (to catch any drips) and bake in a preheated 375 degrees F oven until the bubbly and the top is golden brown, about 20 to 25 minutes.

Remove from the oven and garnish with fresh thyme before serving. Allow to cool slightly before spooning it onto serving plates. 

**Tip: If you want to take this over the top, you can sprinkle shredded cheese (whatever you have on hand) on the mashed potatoes before baking!**

You can definitely make this ahead of time if you’d like. I’d assemble it and allow it to cool then cover in foil and either freeze or place in the fridge until ready to bake. If you freeze it, add about 15 minutes to the cooking time and cook with the foil for the first 15 minutes, then uncover and continue to cook uncovered as directed.

This would also be great with mashed sweet potatoes on top if you’d like to make it somewhat healthier. I want this dish to be as easy as possible so that you can make it during the week after work or whenever you’re craving something comforting and filling.

I hope you’ll give this recipe a try the next time you’re in need of a delicious home cooked meal. Whether you’re looking for something tasty after work, or you’re in need of a dish that’ll impress guests over the weekend, this one is for you, and you don’t want to sleep on it.

Chicken Pot Shepherd's Pie

 

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Prep time

25 mins

Cook time

1 hour

Total time

1 hour 25 mins

 

This Chicken Pot Shepherd's Pie combines my love of two classic recipes Chicken Pot Pie and Shepherd's Pie. It's the best thing to make when you can't decide what to make during the week!

Author: The Candid Appetite

Serves: 6 to 8 servings

Ingredients

• 4 medium Russet potatoes, peeled and diced
• 8 tablespoons unsalted butter, divided
• 2 pounds boneless skinless chicken breasts, diced
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 small carrots, diced
• 2 celery stalks, diced
• 1 large leek, sliced
• 4 tablespoons flour
• 2 cups chicken stock
• 3 cups whole milk, divided
• 2 teaspoons granulated garlic
• 3 teaspoons salt, divided
• 2 teaspoons black pepper, divided
• 1 fresh bay leaf
• 2 sprigs fresh thyme, plus more for garnish
• 2 tablespoons chopped fresh parsley
• ¾ cup frozen peas, thawed

Instructions

1. Preheat oven to 375 degrees F. Grease a 10-inch squared or oval casserole dish, set aside.
2. Place the diced potatoes in a medium pot and fill with cold water. Bring to a boil and cook until the potatoes are fork tender, about 15 to 20 minutes.
3. In the meantime, set a large pot over medium-high heat with 2 tablespoons butter. Once melted, add in the chicken and cook, stirring often, until browned and no longer pink, about 8 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside. Enjoy!
4. Add a tablespoon of butter to the skillet and once melted, add in the onion, garlic, carrots, celery and leeks and cook until the vegetables have softened, about 5 minutes. Stir in the flour and cook for about 30 seconds. Stir in the chicken stock and 2 cups milk. Season with 2 teaspoons salt, 1 teaspoon pepper, bay leaf, thyme, and parsley; stir in the peas and the cooked chicken. Reduce heat to low and cook, stirring often, until the sauce has thickened, about 15 minutes.
5. In the meantime, drain the cooked potatoes and return to the pot they were cooked in. Add the remaining 4 tablespoons butter, 1 cup milk, 1 teaspoon salt, 1 teaspoon black pepper, and garlic powder. Mash with a potato masher until smooth. Give the potatoes a taste and adjust seasoning accordingly.
6. Transfer the pot pie mixture into the prepared dish. Then top with mashed potatoes, you can do this by spooning it on top and spreading it out or by transferring to a piping bag, fitted with a star tip, and piping it out in rows.
7. Place the dish on a baking sheet and bake until the bubbly and the top is golden brown, about 20 to 25 minutes. Remove from the oven and garnish with fresh thyme before serving. Enjoy!

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