Chicken Potato Pie - Shepherd’s Pie

Total Time
Prep 10 mins
Cook 25 mins

This I had mostly left overs! And the family didn't know the difference! It did disappear!! They loved it just as your family would love it!

Ingredients Nutrition


  1. Spray a pie pan with pam.
  2. Layer chicken in bottom of pan.
  3. Follow with all the veggies except the mashed potatoes.
  4. Mix curry with soup and spread over vegies.
  5. Spread potatoes over veggies to seal in all.
  6. Add dabs of butter over potatoes sprinkle with paprika and cheese.
  7. Bake 25 minutes 350 degrees.
  8. Slice, serve, and enjoy!
Most Helpful

This was very good! I used the corn, but instead of asparagus, I used a peas and carrots combo. Also, I forgot the red pepper, but I think next time I'll be sure to use it. I also left out the curry (DH can't stand it). I layered it in a 1 1/2 qt. casserole dish and it turned out great. DH thought that it tasted a little like Thanksgiving. It really is surprising how tasty these few leftover ingredients can be. Thanks Rita for this new favorite for my Left-Overs cookbook!

Denise in da Kitchen August 24, 2008

Made for Zaar Chef Alphabet Soup tag game 2013 and I am so glad I picked this. This is great anytime and after Thanksgiving you can use leftover turkey (even if I know it says chicken). Anyway I used rotisserie chicken and I added onion and some garlic (always do) and fresh green beans for the asparagus (didn't have any). What is so nice you can use any vegetables that you have. I never used curry in my Shepards pie but I love that extra flavor. Definately going into my Favorites of 2013. Thank you for a wonderful recipe.

mama smurf July 18, 2013

This was a great recipe! We left out the curry and I didn't have any red pepper or asparagus on hand, so I added green pepper instead. We'll definitely be making this one again.

art_grrl April 05, 2013