Sometimes we’re all in dire need of comfort food. Whether that means a big bowl of chili, a couple slices of pizza, or several servings of cheesy homemade mac and cheese. Comfort food is whatever makes us happy. Whatever brings us back home and gives us that warm fuzzy feeling inside. I love that food has the power to make us feel those emotions, whether they’re happy or sad; hopefully it’s always happy though. When I think of comfort food, I usually crave either chicken pot pie or shepherd’s pie but I can never decide which one to make. Thankfully now because of this Chicken Pot Shepherd’s Pie I don’t ever have to pick one, and neither do you. This is the ultimate comfort dish that you’ll want to make over and over again, and I wouldn’t blame you.

Print Recipe

Chicken Pot Shepherd’s Pie

This Chicken Pot Shepherd's Pie combines my love of two classic recipes Chicken Pot Pie and Shepherd's Pie. It's the best thing to make when you can't decide what to make during the week!

Prep Time25

Cook Time1

Total Time1 25

Course: Main Course

Cuisine: American, British

Keyword: Dinner, Potatoes

Servings: 6

Author: Jonathan Melendez

Equipment

Large pot
Potato masher
Skillet
10-inch baking dish

Ingredients

4 medium Russet potatoes peeled and diced
8 tablespoons unsalted butter divided
2 pounds boneless skinless chicken breasts diced
1 small yellow onion diced
2 garlic cloves minced
2 small carrots diced
2 celery ribs diced
1 large leek sliced
4 tablespoons flour
2 cups chicken stock
3 cups whole milk divided
2 teaspoons granulated garlic
3 teaspoons Kosher salt divided
2 teaspoons black pepper divided
1 fresh bay leaf
2 sprigs fresh thyme plus more for garnish
2 tablespoons chopped fresh parsley
3/4 cup frozen peas thawed

Instructions

Preheat oven to 375°F. Grease a 10-inch squared or oval casserole dish, set aside.
Place the diced potatoes in a medium pot and fill with cold water. Bring to a boil and cook until the potatoes are fork tender, about 15 to 20 minutes.
In the meantime, set a large pot over medium-high heat with 2 tablespoons butter. Once melted, add in the chicken and cook, stirring often, until browned and no longer pink, about 8 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside.
Add a tablespoon of butter to the skillet and once melted, add in the onion, garlic, carrots, celery and leeks and cook until the vegetables have softened, about 5 minutes. Stir in the flour and cook for about 30 seconds. Stir in the chicken stock and 2 cups milk. Season with 2 teaspoons salt, 1 teaspoon pepper, bay leaf, thyme, and parsley; stir in the peas and the cooked chicken. Reduce heat to low and cook, stirring often, until the sauce has thickened, about 15 minutes.
In the meantime, drain the cooked potatoes and return to the pot they were cooked in. Add the remaining 4 tablespoons butter, 1 cup milk, 1 teaspoon salt, 1 teaspoon black pepper, and garlic powder. Mash with a potato masher until smooth. Give the potatoes a taste and adjust seasoning accordingly.
Transfer the pot pie mixture into the prepared dish. Then top with mashed potatoes, you can do this by spooning it on top and spreading it out or by transferring to a piping bag, fitted with a star tip, and piping it out in rows.
Place the dish on a baking sheet and bake until the bubbly and the top is golden brown, about 20 to 25 minutes. Remove from the oven and garnish with fresh thyme before serving. Enjoy!