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–+ servings
Chicken Shepherd's Pie in a sauté pan

Chicken Shepherd's Pie

Kyle E.
A twist on a classic dish with uses up leftovers and transforms them into something to wow your family.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine American, Cajun
Servings 6 people

Equipment

  • Cutting Board
  • Kitchen Knife
  • Paring Knife
  • Saute Pan or Dutch Oven (Oven Safe)

Ingredients
  

Roasted Chicken (skip if using leftovers)

  • 2 Chicken Breast or Leftover Turkey Skin and bones removed
  • 2 tbsp Olive Oil
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper

Holy Trinity Gravy

  • 1 Onion Medium or bigger, diced or chopped
  • 2 ribs Celery Diced or chopped
  • 1 Bell Pepper Cored, Seeded, Diced or chopped
  • 3 Tbsp Butter Unsalted (Divided 1T and 2T)
  • 2 Tbsp Flour All Purpose
  • 1 cup Heavy Cream
  • 1 cup Chicken Stock

Final Assembly

  • 4 cups Mashed Potatoes
  • 1-2 cups Shredded Cheese

Instructions
 

Roast Chicken Breast (Skip if using leftovers)

  • Preheat the oven to 350°F. Remove the skin, bones, and trim the fat. Rub both sides with olive oil and sprinkle with salt and pepper.
  • Place chicken breasts in an oven-safe pan or baking sheet and roast for 30 minutes uncovered.
  • At 30 minutes, check for an internal temperature of 165°F. Remove to a plate and allow to rest for 5 minutes. Cut into bite size pieces using your preferred method.

Holy Trinity Gravy

  • In a saute pan, melt butter (1T) over medium heat and add the chopped onions and celery. Brown the onion/celery mixture for 5 minutes and add the chopped green pepper. Brown those for another 10 minutes, stirring occasionally.
  • Once everything is golden brown, push the vegetables to the side of a pan and melt more butter (2T). Once melted, spirnkle in the flour (2T) and whisk to combine. Brown the flour for 3 minutes and stir into the vegetables.
  • Add the heavy cream (1c) and Chicken Stock (1c) and stir until combined. Heat through until bubbling and remove from heat.
  • Stir in the chopped chicken. Spread the gravy/meat mixture evenly over the bottom of the pan. Remove from heat.

Final Assembly

  • Spread a layer of mashed potatoes (4c) over the gravy. Sprinkle with shredded cheese (1-2c) and put in the oven at 350°F for 20 minutes.
  • After 20 minutes, switch to broil and brown the cheese. It should take 3-5 minutes.
  • Remove from oven and serve hot. Enjoy!

Notes

  • 2 cups of cooked chicken or turkey is about the right amount if using leftovers.
  • Salt and pepper to taste at multiple steps. 
  • Substitute rice flour for the gravy preparation for a gluten-free meal.
Keyword Bell Pepper, Celery, Chicken, Gravy, leftovers, One-Pot, onion, Shredded Cheese, Turkey
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