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This Chicken Shepherd's Pie Recipe is a delicious twist on traditional Shepherd's Pie. It comes together quickly and easily and is an awesome way to use leftover chicken or turkey!
Try some other great recipes for using leftover chicken or turkey like Chicken and Wild Rice Soup, Buffalo Chicken Sliders, Copycat Panera Bread Chicken Salad.
Leftover Chicken Shepherd's Pie Recipe
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Meet your new favorite leftover meal: Chicken Shepherd's Pie. I love traditional Shepherd's Pie as much as the next person, in fact, some of the best Shepherd's Pie I've had has been the classic variety that you can find at all the good Irish pubs. But sometimes it's a good idea to add your own twist, especially when it allows you to repurpose leftovers.
Which is actually what inspired me to make this recipe. With Thanksgiving right around the corner, I was in search of a good way to use leftover turkey, and this particular recipe provides the added bonus of using leftover mashed potatoes if you have them. It's quick, easy and totally comforting!
Tips for making Shepherd's Pie
- To keep things simple, I like to use frozen mixed veggies. You could also use leftover cooked veggies of your choice, just add them at the last minute before covering with potatoes and baking.
- If you have leftover mashed potatoes, this is the perfect recipe to use them. I like to heat them up in a medium pan and depending on their texture, you can add a little milk to make them creamier (start slow- you can always add more).
- This recipe makes a smaller pan, around 8x8 or 9x9. If you need more you can always double the recipe for a 9x13 pan.
Can you make shepherd's pie ahead?
I'd say assemble it and then bake it later. Just adjust your baking time so that it gets fully heated through.
What if I don’t cook with alcohol?
No problem, just replace the wine with additional chicken broth.
What goes with shepherd's pie?
The thing I love most about this easy shepherd's pie recipe is that it's already got everything you need in it to make it a well-rounded meal on it's own. That said, a green salad and some crusty bread would always go well with this!
How long does shepherd’s pie last?
Depending on how old the leftovers are, 2-3 days covered in the refrigerator.
Can you freeze shepherd's pie?
Yes, but I'd bake it through first.
Ingredients for making this easy Shepherd's Pie:
- Butter
- Onion
- Garlic
- Flour
- Frozen mixed vegetables
- Cooked chicken or turkey
- Chicken broth
- White wine
- Kosher salt
- Black pepper
- Poultry seasoning
- Mashed potatoes
Ingredients to prep ahead:
- Dice onion
- Peel garlic
- Cook and shred chicken (or shred a rotisserie chicken)
- Make mashed potatoes
Helpful tools:
- Large saute pan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- 8" x 8" baking pan
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Leftover Chicken Shepherd's Pie Recipe
Jessy Freimann
This Chicken Shepherd's Pie Recipe is a delicious twist on traditional Shepherd's Pie. It comes together quickly and easily and is an awesome way to use leftover chicken or turkey!
5 from 32 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Main, Main Course, Main dish
Cuisine American
Servings 6 servings
Ingredients
- 3 Tablespoons butter
- ½ cup finely diced onion
- 2 cloves garlic, minced
- 3 Tablespoons flour
- 1 ½ cups frozen mixed vegetables
- 2 cups chopped cooked chicken or turkey
- 1 14 ounce can chicken broth
- ½ cup white wine (or broth)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper,
- ¼ teaspoon poultry seasoning
- 3 cups mashed potatoes
- ¼ cup milk (optional- this is to mix in with the potatoes while reheating them and should only be used if you want to make them creamier. Add it in slowly, a tablespoon at a time).
Instructions
Preheat the oven to 350 degrees.
Melt butter in a large saute pan over medium high heat.
Add onion and saute stirring often to soften, about 3 minutes.
Add garlic and cook 1 more minute.
Add flour and stir until no lumps remain. Cook for another minute.
Add frozen vegetables and chicken and mix well.
Stir in broth, wine, salt, pepper and poultry seasoning until well combined.
Bring to a boil and then reduce the heat to medium low and simmer for 10 minutes.
While the chicken mixture boils, reheat heat potatoes in an medium pan until creamy and heated through (you can add a little milk to make them creamier if you want).
Pour the chicken mixture into an 8" x 8" baking pan. Carefully spread the potatoes in an even layer on top of the chicken mixture and smooth the top as best you can.
Bake for 20-25 minutes. Cool 5 minutes and serve.
Tried this recipe?Let us know how it was!
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« Leftover Chicken Wild Rice Soup (Great for Turkey Leftovers too!)
Molasses Cookies »
Reader Interactions
Comments
Hayley says
My family loved this! I didn’t have enough broth on hand so I added some cream of chicken soup. I also doctored up my mashed potatoes with cream cheese and garlic. The end result was delicious! Thank you for a yummy recipe!
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Jessy Freimann says
I'm so glad you loved it Hayley- it sounds like you made some seriously delicious changes!
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Karen says
Good idea about the cream of chicken soup. I added it to the shopping list after I read your comment.
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Sue says
I was pleasantly surprised with this recipe. Used leftover rotisserie chicken, used 2 t.poultry seasoning. Followed the rest of recipe. My guys loved it.
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Denise says
Will definitely make again, delicious. Thank you for sharing.
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Jessy Freimann says
So glad you liked it!
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Lynda says
I live in Ghana, Africa and there is no cream of chicken soup so I followed the recipe as given - except I added a spoonful of BBQ sauce that gave it a nice smoky taste! Yummy!
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Adam says
I'm a 15-year-old, and I wanted to do something with the leftover chicken breasts we have so they wouldn't go bad. Stumpled upon this recipe, thought I'd give it a shot. Parents loved it!
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Jessy Freimann says
It's so awesome that you're cooking- I wish I had done more cooking at 15! So glad you guys enjoyed it!
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Crystal says
Tastes great! I had leftover roast chicken and really wanted pot pie but no time for it. This recipe is so easy to follow and was perfect for what I wanted.
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Jessy Freimann says
I'm so glad to hear it Crystal- thank you!
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Sharon says
I made this for the first time 2 weeks ago and my daughter (who is 30 and doesn't normally like such things) demanded I make it again tonight! A definite hit, she even takes the leftovers to work for lunch! So I'm making it again lol. Thank you so much for the recipe idea!
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Jessy Freimann says
Thanks so much for sharing Sharon! As the wife of an extremely picky eater, it always means so much to me to hear about when someone likes a recipe of mine that they wouldn't normally be into!
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Kathy says
I made this with leftover chicken and dumplings. I used frozen mixed vegetables, instant mashed potatoes sprinkled with dried parsley flakes. Baked uncovered 30 mins on 350° turned out great!
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Jessy Freimann says
Such a smart way to enjoy leftovers Kathy- so glad you liked it!
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Amanda says
Would mashed sweet potatoes work in place if mashed potatoes?
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Jessy Freimann says
I think they've a delicious substitute!
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Jennifer says
We enjoyed this recipe. I had a Costco roast chicken to use up & this recipe was perfect. I cut it in 1/2 since I didn’t want leftovers. I didn’t have the frozen veggies so I used fresh diced carrots, frozen corn & 1/2 can green beans. It worked perfect. We like poultry seating so I doubled it. I took the suggestion of another commenter who added garlic & cream cheese to the mashed potatoes & it was delicious.
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Jessy Freimann says
Yummmm- I'm so glad you loved it and love hearing about the changes you made <3
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Darryl says
Very good! Loved it! Easy to make & cooked perfectly! Will definitely make again!
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Helen says
I added curry powder instead of poultry seasoning and some cilantro and wow, what deliciousness!
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Shira Rabinowitz says
I just put mine in the oven and it smells so good! Super fast easy simple and I basically threw all my frozen veggies in there. Can't wait to taste it!
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Julie says
This was just as delicious as we thought it would be! Will definitely be making it again. Now I'm excited for leftover turkey, which I usually run out of ideas for!
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Connie and Jon says
Love this so much!! Really delicious. Hard to believe it tastes this good from such a simple recipe.Thank You!!
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Jeannette Shields says
Thank you for this delicious recipe. I used gluten free chicken stock and gluten free flour. I’m using leftover chicken breasts (shredded) because I’m making this in May. I will be sure to make it many times because I like poultry a lot. Thank you for the option to reduce the size. I’m the only one eating here, so I reduced it to three so I can eat it tomorrow and the next day. Thank you again. I hope you have a lot more recipes.
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Mary says
This has to be one of the most delicious and easy recipes I have ever made. It is a firm favourite and I make it often. Thank you
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Jessy Freimann says
Thanks for sharing <3
Reply
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