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    You are in: Home / Recipes / Chicken Shepherd's Pie Recipe
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    Chicken Shepherd's Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Chef Beek's Note:

    This is a different take on a classic, which I created to suit my fiance, who doesn't like many of the traditional vegetables found in Shepherd's Pie, such as peas. And no pastry crust to fuss with. It's simple and delicious. We pair it with a tossed salad and it's a complete meal. This recipe doubles easily, and usually I make several and freeze them in small batches for quick weeknight meals. Quantities listed below will make enough for one, 9x13" pan. Hope you enjoy it!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees. Line a shallow baking pan with foil and bake the chicken legs, covered loosely with foil, for 35-40 minutes.
    2. 2
      Remove chicken from oven and allow to cool. Once you can handle the chicken, remove the skin and pull the meat from the bones, leaving the meat in small, bite-size chunks.
    3. 3
      Even though you are discarding the chicken skin for this recipe, cooking with the skin on keeps the chicken wonderfully moist.
    4. 4
      Meanwhile, dice peeled potatoes and cook in boiling water until slightly soft and you can poke them easily with a fork.
    5. 5
      Mash potatoes with milk and butter until creamy.
    6. 6
      Season with salt and pepper to taste, and set aside.
    7. 7
      Following the directions on the sauce mix package, combine water with mix in a saucepan over medium heat, stirring constantly until mixture comes to a boil. Reduce heat to low and simmer for 3 minutes. Set aside.
    8. 8
      In the 9x13 pan, put chicken pieces, corn and the sauce, and mix well.
    9. 9
      Cover mixture with large spoonfuls of the mashed potatoe, spreading evenly but not flattened, and making sure all the chicken mixture is covered.
    10. 10
      Sprinkle grated cheese on top of potato in a thin layer.
    11. 11
      Cook casserole in a 350 degree oven for approximately 30 minutes or until hot and bubbly.
    12. 12
      Turn the oven to 'broil' and cook for another 5 minutes, to let the top get crusty and golden brown. Enjoy!
    13. 13
      If you make this ahead and freeze, just thaw the casserole in the fridge overnight and pop it in the oven to reheat as above.

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    Ratings & Reviews:

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    Nutritional Facts for Chicken Shepherd's Pie

    Serving Size: 1 (769 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1079.6
     
    Calories from Fat 392
    36%
    Total Fat 43.6 g
    67%
    Saturated Fat 19.9 g
    99%
    Cholesterol 203.0 mg
    67%
    Sodium 443.2 mg
    18%
    Total Carbohydrate 123.5 g
    41%
    Dietary Fiber 15.0 g
    60%
    Sugars 4.4 g
    17%
    Protein 53.2 g
    106%

    The following items or measurements are not included:

    Swiss Chalet dipping sauce mix

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