Chicken Shepherd’s Pie

Chicken Shepherd's Pie
Prep Time
55 min

Use cooked rotisserie chicken for the filling in a delicious shepherd’s pie that’s on the table in under an hour.



For the topping

Yukon gold potatoes, peeled and cut into large pieces (about 12 oz)
Kosher salt

For the filling

Tbsp unsalted butter
medium onion, chopped
Tbsp all-purpose flour
large ripe tomatoes, cored, and diced
cup low-sodium chicken broth
cooked rotisserie chicken, (about 2 lbs)
(10-oz) package frozen chopped spinach, thawed and excess moisture squeezed-out
cup loosely packed grated Cheddar cheese
large egg yolk


Step 1

Put the potatoes in a large pot with enough cold water to cover by about 1 inch, add 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are very tender, about 15 minutes.

Step 2

Meanwhile, preheat the oven to 375°F. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring often ,until soft, 3 to 5 minutes. Stir in the flour and cook 1 minute longer. Add the tomatoes and broth. Cook, stirring often, until reduced and thickened, 7 to 10 minutes.

Step 3

Remove the meat from the chicken, discarding all skin and bones. Cut or shred the meat into small pieces. (You should have about 2 cups.)

Step 4

Stir the chicken and spinach into the sauce and season with salt and pepper. Transfer the filling to a 2-quart casserole dish or 4 to 6 individual oven safe ramekins.

Step 5

Drain the potatoes well and force through a ricer or food mill. (You should have about 2 cups). Add the remaining 4 tablespoon butter, the cheese, and season with salt and pepper. Stir in the egg yolk. Spread the potatoes over the chicken or transfer to a large pastry bag fitted with a wide tip and pipe evenly over the chicken. Bake until the topping is lightly browned, and the chicken is heated through, about 20 to 30 minutes.

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