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Chicken Thigh Sheperds Pie
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4.34 from 3 votes

Chicken Thigh Shepherd's Pie

A cross between a chicken pot pie and a traditional shepherd’s pie. My Chicken Thigh Shepherd’s Pie is the best of both worlds.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
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Course: Main Course
Cuisine: English
Keyword: Shepherd's Pie
Servings: 6
Calories: 543kcal

Ingredients

Filling

  • 1 1/2 Pounds Boneless Skinless Chicken Thighs
  • 2 Cups Carrots 1/4-inch rounds
  • 1 Tablespoon Olive Oil
  • 1 Cup Celery 1/4-inch dice
  • 1 Cup Onions 1/4-inch dice
  • 8 Ounces Cremini Mushrooms Sliced
  • 1/3 Cup Unsalted Butter
  • 1/3 Cup All-Purpose Flour
  • 3 Cups Low Sodium Chicken Stock
  • 1/2 Cup Milk Or half & half
  • 1 1/2 Teaspoons Salt
  • 1 Teaspoon Black Pepper
  • 1 Cup Green Beans 1-inch slices
  • 1 Teaspoon Dried Thyme

Mashed Potatoes

  • 4 Russet Potatoes Peeled, 2-inch dice
  • 1/4 Cup Half & Half
  • 1/4 Cup Unsalted Butter
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper

Garnish

  • 1/4 Cup Flat Leaf Parsley Roughly chopped

Instructions

  • Combine raw chicken thighs and carrots in a pot, cover with water, and bring to a boil, reduce heat to low, and simmer for 15 minutes. Drain, separate the carrots and chicken and shred the chicken.
  • Add the potatoes to a pot with salted water, the water should have enough salt so it tastes like the sea. Bring to a boil until the potatoes are easily pierced with the tip of a knife. Drain, add the butter, half & half, salt, and pepper. Mash until smooth and creamy.
  • While potatoes are boiling, begin to saute the mushrooms, onions, and celery in butter and olive oil, in a large heavy-bottomed skillet over medium-high heat. Saute until the mushrooms have released all of the liquid and begin to brown.
  • Add the flour to the onion mixture and stir to completely coat all the onions. Slowly add the chicken stock gently stirring to make a smooth sauce.
  • Remove the skillet from the heat and add all the ingredients. Stir to combine.
  • Place the filling in an oven-proof casserole or skillet. A 12-inch castiron skillet is a perfect size.
  • Add spoonfuls of mashed potatoes around the top of the filling and gently smooth it over the surface with the prongs of a fork to give it a nice texture.
  • Place Shepherd's pie on a sheet tray to catch and drips, in a preheated 350°F oven for 30 minutes. Until the topping has some color.
  • If you want more color on the topping you can place it under the broiler. Keep a close eye on it so it doesn't burn.
  • Serve with a sprinkling of chopped parsley
Nutrition Facts
Chicken Thigh Shepherd's Pie
Amount Per Serving
Calories 543 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 14g88%
Cholesterol 161mg54%
Sodium 983mg43%
Potassium 1460mg42%
Carbohydrates 44g15%
Fiber 5g21%
Sugar 7g8%
Protein 31g62%
Vitamin A 8188IU164%
Vitamin C 19mg23%
Calcium 119mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.