Easy Rotisserie Chicken Shepherd's Pie (Print Version)

Transform leftover rotisserie chicken into a hearty Shepherd's Pie. This easy recipe features tender chicken, mixed veggies, and a creamy mashed potato topping.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: British

# Ingredients:

→ Creamy Potato Crown

01 - 2 lbs Russet potatoes, peeled and quartered
02 - 1/2 cup whole milk
03 - 1/4 cup unsalted butter
04 - 1/4 cup grated Parmesan cheese
05 - Salt and black pepper to taste

→ Rich Chicken & Veggie Core

06 - 3 cups shredded rotisserie chicken (skin removed)
07 - 1 tbsp olive oil
08 - 1 medium yellow onion, finely diced
09 - 2 cloves garlic, minced
10 - 1 1/2 cups chicken broth
11 - 2 tbsp all-purpose flour
12 - 1 tbsp Worcestershire sauce
13 - 1 tsp dried thyme
14 - 1 cup frozen peas and carrots blend
15 - 1/2 cup frozen corn
16 - Salt and black pepper to taste

# Instructions:

01 - Preheat your oven to 375°F (190°C). Place 2 lbs Russet potatoes, peeled and quartered, into a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain well.
02 - While potatoes cook, heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add 1 medium yellow onion, finely diced, and cook for 5-7 minutes until softened and translucent. Stir in 2 cloves garlic, minced, and cook for another minute until fragrant.
03 - Sprinkle 2 tbsp all-purpose flour over the onion and garlic, stirring for 1 minute. Gradually whisk in 1 1/2 cups chicken broth and 1 tbsp Worcestershire sauce until smooth. Bring to a gentle simmer, then stir in 3 cups shredded rotisserie chicken and 1 tsp dried thyme. Season with salt and black pepper to taste.
04 - Add 1 cup frozen peas and carrots blend and 1/2 cup frozen corn to the chicken mixture. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly and vegetables are heated through. Taste and adjust salt and black pepper for your Comforting Rotisserie Chicken Shepherd's Pie filling.
05 - Return the drained 2 lbs Russet potatoes to the pot. Add 1/2 cup whole milk, 1/4 cup unsalted butter, and 1/4 cup grated Parmesan cheese. Mash until smooth and creamy. Season with salt and black pepper to taste for the creamy crown of your Comforting Rotisserie Chicken Shepherd's Pie.
06 - Pour the rich chicken and veggie core into a 9x13 inch baking dish. Evenly spread the mashed potato crown over the top, using a fork to create decorative ridges if desired. Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
07 - Remove the pie from the oven. Let your Comforting Rotisserie Chicken Shepherd's Pie rest for 5-10 minutes before serving. This allows the filling to set, making it easier to scoop and preventing it from being too runny.

# Notes:

01 - For extra flavor in your potato crown, try adding a pinch of garlic powder or a tablespoon of cream cheese when mashing.
02 - Leftovers of this Comforting Rotisserie Chicken Shepherd's Pie can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
03 - Feel free to customize the veggie core! You can add diced bell peppers, mushrooms, or green beans along with the peas and carrots for more variety.
04 - Serve this hearty pie with a simple green salad or some crusty bread to complete a satisfying family meal.

# Tools You'll Need:

01 - Large pot
02 - Potato masher
03 - Large skillet
04 - 9x13 inch baking dish
05 - Measuring cups
06 - Measuring spoons
07 - Cutting board
08 - Chef's knife

# Nutrition Facts (Per Serving):

Calories: 688 kcal
Total Fat: 22 g
Total Carbohydrate: 71 g
Protein: 45 g

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