Rotisserie Chicken Shepherd's Pie: A Savory Weeknight Hug (Print Version)

Rotisserie Chicken Shepherd's Pie transforms leftovers into a hearty, creamy dish. Quick to assemble, this comforting meal is perfect for busy weeknights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains dairy, gluten

# Ingredients:

→ Hearty Filling

01 - 1 Rotisserie chicken, shredded (about 3-4 cups)
02 - 1 tbsp olive oil
03 - 1 small yellow onion, diced
04 - 3 cloves garlic, minced (or more, honestly!)
05 - 1 cup frozen mixed vegetables (peas, carrots, corn)
06 - 2 tbsp all-purpose flour
07 - 1 cup chicken broth, low sodium
08 - 1/2 cup whole milk
09 - 1 tsp Worcestershire sauce
10 - Salt and black pepper, to taste

→ Creamy Potato Topping

11 - 2 lbs Russet potatoes, peeled and cut into 1-inch chunks
12 - 1/4 cup unsalted butter
13 - 1/4 cup heavy cream or whole milk
14 - 1/2 cup sharp cheddar cheese, grated
15 - Salt and black pepper, to taste

→ Finishing Touches (Optional)

16 - Fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, shred that beautiful rotisserie chicken. I usually do this while it's still a bit warm, it's easier. Then, get your veggies ready. Dice your onion – try not to cry, hon! – and mince that garlic. You want everything prepped and ready to go before you even think about turning on the stove. This is where I always forget to take the chicken off the bone, oops! It's worth the little bit of effort for a smooth cooking process.
02 - Heat a large oven-safe skillet over medium heat with a splash of olive oil. Add your diced onion and let it soften, about 5-7 minutes, until it's translucent and smelling sweet. Then, toss in the minced garlic for just a minute or so, until it's fragrant. Don't let it burn, that's a mistake I've made too many times, and it makes everything bitter, ugh! This step is key for building flavor for your Rotisserie Chicken Shepherd's Pie.
03 - Sprinkle the flour over the onions and garlic, stirring constantly for about a minute. This creates a roux, a fancy word for a thickener. Slowly whisk in the chicken broth and milk, stirring until the sauce starts to thicken and smooth out. Add the Worcestershire sauce, salt, and pepper. Stir in the shredded rotisserie chicken and frozen mixed vegetables. Let it simmer gently for 5-7 minutes, until the sauce is bubbly and the veggies are tender. It should smell absolutely divine now! This is the heart of your Rotisserie Chicken Shepherd's Pie.
04 - While your filling simmers, get those potatoes peeled and chopped into even chunks. Boil them in salted water until they're fork-tender, about 15-20 minutes. Drain them really well – no watery mash, please! Mash them with plenty of butter, heavy cream (or milk), and a good pinch of salt and pepper until smooth and fluffy. I like mine with a few small lumps, honestly, it adds character! Don't overmix, or they'll get gluey, a mistake I learned the hard way.
05 - Pour the chicken and vegetable filling into your oven-safe skillet (if it's not oven-safe, transfer it to a 9x13 inch baking dish). Spread the mashed potatoes evenly over the top of the filling. You can use a fork to create little peaks and valleys, which get wonderfully crispy. Sprinkle that sharp cheddar cheese generously over the potatoes. This is the fun part, making it look pretty, even if it's a bit messy, that's okay! A little kitchen chaos is part of the charm.
06 - Pop your Rotisserie Chicken Shepherd's Pie into a preheated oven at 375°F (190°C) for 25-30 minutes, or until the filling is bubbling around the edges and the mashed potato topping is golden brown and crispy. If you want extra color, you can even broil it for a minute or two at the very end, but watch it like a hawk! Let it rest for 10 minutes before serving. It's hard, but trust me, it helps it set and keeps all that deliciousness together.

# Notes:

01 - Make sure your mashed potatoes are super dry before mashing; it prevents a watery topping.
02 - A common mistake I made was not letting the sauce thicken enough; a runny filling is no fun.
03 - Using rotisserie chicken is a game-changer for speed and flavor, honestly, it's worth it!
04 - For an extra touch, a sprinkle of fresh thyme over the potatoes before baking is lovely.

# Equipment Needed:

01 - Large oven-safe skillet (or 9x13 inch baking dish)
02 - large pot
03 - potato masher
04 - whisk

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

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