Rotisserie Chicken Shepherd’s Pie
A comforting dish made with tender rotisserie chicken, hearty vegetables, and creamy mashed potatoes, perfect for family dinners.
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) Adds sweetness
- 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 (optional) For extra richness
Instructions
Preparation
- Peel and cube the Yukon Gold potatoes. Place them in a pot of water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and set aside.
Make the Filling
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
- Stir in the shredded rotisserie chicken, peas and carrots, and corn (if using). Mix well.
- Sprinkle the flour over the chicken and vegetable mix, stirring to coat. Gradually add the chicken broth and Worcestershire sauce. Season with salt, pepper, and thyme. Cook until the mixture thickens slightly, about 5 minutes.
Assemble and Bake
- Spread the chicken mixture in the bottom of a baking dish. Mash the cooked potatoes with milk, butter, and salt until creamy. Spread the mashed potatoes over the chicken filling, smoothing the top with a spatula.
- Preheat your oven to 400°F (200°C). Bake the shepherd's pie for about 25-30 minutes or until the top is golden brown and the filling is bubbly.
Serve and Enjoy
- Let it cool for a few minutes before serving. Scoop out portions and enjoy this hearty meal!
Notes
For extra creaminess in the mashed potatoes, you can add cream cheese or sour cream. To enhance the flavor, add sautéed mushrooms or bell peppers to the filling. If you want a crispy topping, broil it for the last 2-3 minutes of baking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze individual portions for longer storage.