Chicken Shepherd’s Pie
Gluten Free Living – 2020
Chicken Shepherd’s Pie is absolutely awesome! No kidding. This fantastic version of Shepherd’s Pie will knock your socks off. It has a delicious bottom layer made with chicken, carrots, peas, corn and green beans. The top layer uses mashed potatoes and two kinds of cheese. It’s absolutely superb. It sure met my son’s standard of approval. 🙂
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I had some rotisserie chicken that needed using up after my son and his wife brought us Babe’s chicken for dinner one Sunday. I also used up some of Babe’s creamed corn and seasoned green beans in this recipe. Boy, was it great. I piled on the potatoes because we like a huge layer of potatoes with Shepherd’s Pie. But you can decrease the amount by half if you prefer a thinner layer.
Chicken Shepherd’s Pie is one of those recipes that your family will enjoy so much, they will want you to make it often. It’s a great entree to make when you have a lot of leftover veggies. Just add everything! 🙂 If you enjoy Shepherd’s Pie, this lovely chicken version is one that can’t be beat.
Chicken Shepherd’s Pie is totally awesome.
This savory entree will satisfy everyone.
This delicious entree is gluten free.
Chicken Shepherd’s Pie is topped with a thick load of cheesy mashed potatoes. Oh my. It’s so delicious to the taste buds.
Here’s what I did.
I used these ingredients for the meat layer.
Saute red onion, garlic, red bell pepper and sliced carrots in a third cup of chicken broth about 10 minutes.
Add seasonings.
Add tomato paste.
Add Worcestershire sauce.
Add frozen peas.
Add chicken and cook on a low simmer for about 5-10 minutes.
Add cornstarch and stir into mixture.
Add corn and green beans. You can use whole kernel corn and regular or Italian flat green beans. I used Babe’s Chicken House creamed corn and their seasoned green beans.
Stir ingredients to combine and heat through.
Spray a 9×11″ deep dish glass baking dish with cooking spray. Pour meat mixture into prepared baking dish.
I used these ingredients for the mashed potato topping.
Bring potatoes to a boil; boil until tender.
Drain potatoes.
Mash potatoes with a potato masher.
Add half-and-half and butter.
Stir to combine.
Add cheeses, garlic powder and salt and pepper.
Stir ingredients well to combine.
Spread mashed potatoes over top of meat mixture. Smooth top if desired.
Sprinkle with cheese.
Bake at 400 degrees for about 30 minutes until lightly golden brown. Sprinkle with fresh chives, if desired.
Serve and enjoy!
Shepherd’s Pie is so marvelous when made with chicken.
Every bite of Chicken Shepherd’s Pie will have you salivating!
While I enjoy Shepherd’s Pie made with beef, this version with chicken was sensational.
Here’s the recipe.
CHICKEN SHEPHERD’S PIE
(My own concoction)
Chicken Shepherd's Pie
Equipment
- 1 12" skillet
- 1 sharp knife to cut vegetables and meat
- 1 vegetable peeler
- measuring cups
- measuring spoons
- 1 9x11" deep dish glass baking dish
- 1 large stock pot with lid
- 1 colander
- 1 potato masher
- 1 rubber spatula
- 1 wooden spoon
Ingredients
MEAT FILLING:
- 2 cups chicken diced, cooked
- 1/2 cup red bell pepper diced
- 1/4 cup red onion chopped
- 1 large carrot peeled and sliced thinly or chopped small
- 1 cup canned or frozen corn kernels
- 1 cup canned or frozen green beans
- 3/4 cup canned or frozen green peas
- 2 cloves garlic minced
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 tbsp. tomato paste
- 1 1/4 cups low-sodium chicken broth divided use
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. dried oregano (can use fresh)
- 1 tsp. fresh thyme
- 1 tsp. fresh rosemary minced
- 2 tbsp. cornstarch
MASHED POTATOES TOPPING:
- 6 large red potatoes unpeeled, diced (about 2.5 lbs.)
- 4 tbsp. unsalted butter
- 1/2 cup half-and-half
- 1 cup Parmesan cheese shredded
- 2 cups sharp cheddar cheese shredded (divided use)
- 1 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 1 tsp. sea salt
- 1 tbsp. fresh, snipped chives for garnish, if desired
Instructions
MEAT FILLING:
- In a large 12” skillet, sauté carrots, red bell pepper, onions, and garlic in a 1/3 cup of chicken broth until veggies are tender, about 10 minutes.
- Add salt, pepper, tomato paste, Worcestershire sauce, remaining chicken broth and seasonings.
- Add frozen peas and chicken and cook about 5-10 minutes at a simmer.
- Add cornstarch and stir to combine.
- Add corn and green beans and heat through a few minutes.
- Spray an 9x11” glass baking dish with cooking spray.
- Pour meat mixture into prepared baking dish.
- Spread mashed potato topping with a rubber spatula all the way to the edges to seal in the chicken so there are no gaps.
- Sprinkle remaining cup of cheddar cheese over top.
- Bake at 400° for about 30 minutes until top is lightly, golden brown.
- Sprinkle with fresh minced chives for garnish, if desired.
- Allow casserole to sit out about 10 minutes and set up before serving.
MASHED POTATOES TOPPING:
- Bring water to a boil in a large stock pot.
- Add diced potatoes and boil about 15 minutes until soft.
- Drain in colander.
- Add potatoes back into the stock pot.
- Add butter, half-and-half, Parmesan cheese, 1 cup of sharp cheddar cheese and seasonings.
- Stir together well to combine.
- Set aside.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Chicken Shepherd’s Pie is amazing comfort food on cold, winter nights.
I mounded up the potatoes because we enjoy a lot of potatoes with Shepherd’s Pie.
While this entree takes a bit more work than some recipes, it’s so good, even as leftovers, that your family will request it often.
Mouthwatering. Irresistible. Fantastic!
You may also enjoy these delicious recipes!
Loaded Beef and Vegetables Shepherd’s Pie
Chicken Shepherd’s Pie
Equipment
- 1 12" skillet
- 1 sharp knife to cut vegetables and meat
- 1 vegetable peeler
- measuring cups
- measuring spoons
- 1 9×11" deep dish glass baking dish
- 1 large stock pot with lid
- 1 colander
- 1 potato masher
- 1 rubber spatula
- 1 wooden spoon
Ingredients
MEAT FILLING:
- 2 cups chicken diced, cooked
- 1/2 cup red bell pepper diced
- 1/4 cup red onion chopped
- 1 large carrot peeled and sliced thinly or chopped small
- 1 cup canned or frozen corn kernels
- 1 cup canned or frozen green beans
- 3/4 cup canned or frozen green peas
- 2 cloves garlic minced
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 tbsp. tomato paste
- 1 1/4 cups low-sodium chicken broth divided use
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. dried oregano (can use fresh)
- 1 tsp. fresh thyme
- 1 tsp. fresh rosemary minced
- 2 tbsp. cornstarch
MASHED POTATOES TOPPING:
- 6 large red potatoes unpeeled, diced (about 2.5 lbs.)
- 4 tbsp. unsalted butter
- 1/2 cup half-and-half
- 1 cup Parmesan cheese shredded
- 2 cups sharp cheddar cheese shredded (divided use)
- 1 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 1 tsp. sea salt
- 1 tbsp. fresh, snipped chives for garnish, if desired
Instructions
MEAT FILLING:
- In a large 12” skillet, sauté carrots, red bell pepper, onions, and garlic in a 1/3 cup of chicken broth until veggies are tender, about 10 minutes.
- Add salt, pepper, tomato paste, Worcestershire sauce, remaining chicken broth and seasonings.
- Add frozen peas and chicken and cook about 5-10 minutes at a simmer.
- Add cornstarch and stir to combine.
- Add corn and green beans and heat through a few minutes.
- Spray an 9×11” glass baking dish with cooking spray.
- Pour meat mixture into prepared baking dish.
- Spread mashed potato topping with a rubber spatula all the way to the edges to seal in the chicken so there are no gaps.
- Sprinkle remaining cup of cheddar cheese over top.
- Bake at 400° for about 30 minutes until top is lightly, golden brown.
- Sprinkle with fresh minced chives for garnish, if desired.
- Allow casserole to sit out about 10 minutes and set up before serving.
MASHED POTATOES TOPPING:
- Bring water to a boil in a large stock pot.
- Add diced potatoes and boil about 15 minutes until soft.
- Drain in colander.
- Add potatoes back into the stock pot.
- Add butter, half-and-half, Parmesan cheese, 1 cup of sharp cheddar cheese and seasonings.
- Stir together well to combine.
- Set aside.