Creamy Chicken Shepherd’s Pie

Updated: Apr 11

Recipe inspired by:

This delicious take on traditional shepherd’s pie

is the perfect comfort food!


  1. Start by making you mashed potatoes.

  2. Peel and rinse approximately 4 lbs. of russet potatoes.

  3. Add potatoes to a large pot and add cold water until it covers the top of the potatoes and bring the water to a boil.

  4. Reduce the heat, partly cover the pot, and cook for about 20-25 minutes until the potatoes are soft.

  5. Drain the potatoes and then add to the bowl of your stand mixer.

  6. Using the whisk attachment, beat the potatoes on low speed for approximately 30 seconds.

  7. Then increase speed to medium and slowly add in the hot milk and the softened butter 1 tbsp at a time.

  8. Season the potatoes and set aside.

  9. Preheat oven to 350°F.

  10. Chop onion and other vegetables, if using fresh vegetables.

  11. In a large pan, melt butter over medium high heat.

  12. Add onion to the pan and sauté, stirring often for about 3 minutes.

  13. Add minced garlic and continue to cook for about 1 minute.

  14. Add flour and stir until no lumps remain, cooking for another minute.

  15. Add vegetables and chicken. Mix well.

  16. Stir in broth, wine, salt, pepper and poultry seasoning until combined.

  17. Bring mixture to a boil and then reduce heat to medium low and simmer for 10 minutes.

  18. While mixture boils, reheat your potatoes.

  19. Pour the chicken mixture into an 8”x8” baking pan. Carefully spread the potatoes in an even layer on top of the chicken mixture and smooth the top.

  20. Bake for 20-25 minutes and let cool for 5 minutes.

  21. Serve and enjoy!