Chicken Shepherd's Pie

This Chicken Shepherd's Pie is a delicious meal to repurpose rotisserie chicken. It's high protein, full of veggies, and great for meal prep!

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 372kcal

Author: Lindsey

Ingredients

2 teaspoons olive oil
2 stalks celery chopped
1 onion chopped
1 tablespoon tomato paste
4 cloves garlic minced
1 tablespoon Italian seasoning
½ teaspoon smoked paprika
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce
4 cups shredded cooked chicken
12 ounces frozen mixed vegetables
salt and pepper to taste
3 cups mashed potatoes (see note to make from scratch)

Instructions

Preheat oven to 400°F. If you're making mashed potatoes from scratch, follow the instructions in the recipe note and make them now.
Heat olive oil in a large pan over medium-high heat. Add onion and celery and sauté 3-4 minutes until softened.
Add tomato paste, garlic, Italian seasoning and smoked paprika and saute 1-2 minutes until the tomato paste has deepened in color.
Sprinkle flour over the vegetables and stir for 1-2 minutes until the flour has cooked. Stir in broth and Worcestershire sauce and continue stirring 1-2 minutes until the broth has thickened. Add chicken and mixed vegetables and stir. Adjust to taste with salt and pepper.
Add the chicken and vegetable mixture to the bottom of a casserole dish. Top with mashed potatoes and spread to the edges. If desired, use a fork to create a design on top of the mashed potatoes.
Bake for 25-30 minutes, until the juices are bubbling and the mashed potatoes are golden brown on the edges. Let cool for a few minutes before serving, then enjoy!

Notes

To make mashed potatoes from scratch: boil 1.5 pounds peeled, chopped Yukon gold potatoes, then drain when fork-tender. Mash with 1/2 cup milk, 2 tablespoons butter, and salt and pepper to taste.

Nutrition information is an approximation!

Nutrition