Leftover Chicken Shepherd’s Pie
Warm and hearty shepherd’s pie made with shredded chicken and creamy mashed potatoes, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups mashed potatoes
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a skillet over medium heat. Add the shredded chicken and frozen vegetables, then sauté for about 3-5 minutes.
- Stir in the chicken broth, garlic powder, onion powder, salt, and pepper. Allow it to simmer for a few minutes until it’s heated through.
- Transfer the chicken mixture into a baking dish.
- Spread the mashed potatoes evenly over the chicken mixture, smoothing it out with a spatula.
- Top with shredded cheese if desired.
- Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
You can swap the mixed vegetables for any veggies you have on hand. Use homemade mashed potatoes for better flavor. Optional add-ins: herbs like thyme or rosemary.
Find it online: https://www.zaynkitchen.com/shepherds-pie-with-leftover-chicken/