Rotisserie Chicken Shepherd’s Pie
This comforting Rotisserie Chicken Shepherd’s Pie combines convenience and delicious homemade flavor, perfect for using leftover chicken and packed with veggies.
Ingredients
For the filling
- 2 cups shredded rotisserie chicken (skin removed)
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup frozen peas and carrots mix
- 1/2 cup corn (optional, but adds sweetness) Optional
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- to taste Salt and black pepper
- 1/2 teaspoon dried thyme
For the mashed potatoes
- 3 large Yukon Gold potatoes (peeled and cubed)
- 1/3 cup milk
- 2 tablespoons butter
- to taste Salt
- 1/4 cup shredded cheddar cheese (for extra richness) Optional
Instructions
Preparation
- Peel and cube the Yukon Gold potatoes. Boil them in a pot of salted water until tender, about 15-20 minutes.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic; cook until soft and fragrant.
- Stir in the shredded rotisserie chicken, peas, carrots, corn (if using), and dried thyme. Mix well.
- Sprinkle the all-purpose flour over the mixture and stir for a minute. Gradually add the chicken broth and Worcestershire sauce. Cook until thickened, seasoning with salt and black pepper.
Assembly and Baking
- Once the potatoes are cooked, drain and return them to the pot. Mash with milk, butter, and salt until smooth.
- In a baking dish, spread the chicken filling and top with the creamy mashed potatoes.
- Preheat the oven to 400°F (200°C) and bake for 25-30 minutes, until the top is golden brown. If using cheddar cheese, sprinkle on top and bake until melted.
Serving
- Let the pie cool slightly before serving. Enjoy warm, paired with a fresh green salad or crusty bread.
Notes
For a richer mashed potato topping, add cream cheese or sour cream. Customize the vegetables according to preferences.