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Easy Leftover Chicken Shepherd's Pie (Quick Weeknight Meal)
Allison Bryant

Easy Leftover Chicken Shepherd's Pie

Transform your leftover chicken into a sophisticated, comforting masterpiece with this quick shepherd's pie. By combining aromatic sautéed vegetables, a savory brown gravy, and a fluffy mashed potato topping, this high-protein, nutrient-dense dish is the perfect solution for busy weeknights. It offers the classic appeal of a slow-cooked meal in a fraction of the time, making it a reliable and delicious choice for the whole family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup yellow onion, finely diced
  • 1 cup celery, finely diced
  • 2 cups cooked chicken, shredded
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup brown gravy
  • 1 teaspoon dried thyme
  • 1 cup frozen mixed vegetables
  • 3 cups mashed potatoes
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium-high heat and sauté onions and celery until translucent.
  3. Add the shredded chicken to the skillet and stir to combine.
  4. Stir in the tomato paste and flour, cooking for one minute to remove the raw flour taste.
  5. Deglaze the skillet with the chicken broth and brown gravy, scraping up any browned bits.
  6. Add the dried thyme, frozen mixed vegetables, salt, and pepper; simmer until the mixture thickens.
  7. Transfer the chicken mixture to a baking dish.
  8. Spread the mashed potatoes evenly over the top of the chicken filling.
  9. Bake for 20 minutes or until the top is golden and the filling is bubbly.

Notes

You can substitute the mashed potatoes with cauliflower mash for a lower-carb option. This dish is excellent for meal prep and stores well in an airtight container in the refrigerator for up to three days.