Hearty Rotisserie Chicken Shepherd's Pie: Quick Dinner (Print Version)

Whip up an easy Rotisserie Chicken Shepherd's Pie! This hearty weeknight meal uses store-bought chicken for a comforting, flavorful family dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten

# Ingredients:

→ For the Creamy Mash

01 - 2 lbs (about 4 medium) Russet or Yukon Gold potatoes, peeled and chopped
02 - 1/4 cup unsalted butter, plus more for dish
03 - 1/2 cup whole milk, warmed
04 - Salt and freshly ground black pepper, to taste

→ For the Savory Filling

05 - 1 tbsp olive oil or butter
06 - 1 medium yellow onion, chopped
07 - 2 medium carrots, peeled and diced
08 - 2 celery stalks, diced
09 - 1/4 cup all-purpose flour
10 - 2 cups low-sodium chicken broth
11 - 1 tbsp Worcestershire sauce
12 - 3 cups shredded cooked rotisserie chicken (meat only)
13 - 1 cup frozen mixed vegetables (peas, corn, green beans), thawed
14 - 1 tsp dried thyme
15 - Salt and freshly ground black pepper, to taste

→ For the Topping

16 - 1 cup shredded sharp cheddar cheese (optional)

→ Optional Extras

17 - Fresh parsley, chopped, for garnish

# Instructions:

01 - Okay, first things first, get those potatoes peeled and chopped into even chunks. Toss them into a big pot with some cold, salted water – this is where I always forget to salt the water, oops! Bring 'em to a boil, then simmer until they're fork-tender, about 15-20 minutes. Drain really well, then mash 'em up with your butter and warm milk. Season with salt and pepper. I like mine a bit lumpy, gives it character, you know? Set aside.
02 - While your potatoes are doing their thing, grab a large, oven-safe skillet (or a large pot). Melt a tablespoon of butter or heat olive oil over medium heat. Add your chopped onion, carrots, and celery. Sauté them until they start to soften and smell amazing, about 5-7 minutes. Don't rush this step; building flavor here is key, honestly. Sometimes I let them get a little bit of color, adds depth.
03 - Sprinkle the flour over your softened veggies and stir it around for a minute or two. This is going to thicken our sauce. Pour in the chicken broth and Worcestershire sauce, then stir continuously until it thickens up a bit, about 2-3 minutes. It should be a nice, gravy-like consistency.
04 - Now, stir in your shredded rotisserie chicken, dried thyme, and those thawed frozen mixed vegetables. Let it all simmer gently for about 5 minutes, allowing the flavors to meld beautifully. It'll smell so good, you'll want to dig in right then! Make sure everything is heated through.
05 - Taste your filling and adjust the salt and pepper as needed. Transfer the chicken filling to a 9x13 inch baking dish if your skillet isn't oven-safe. Carefully spoon the mashed potatoes over the filling, spreading it evenly to cover everything. You can get fancy with a fork to create little ridges, or just spread it rustic-style like I do. Sprinkle with cheddar cheese, if using.
06 - Pop your assembled <span class="highlight">Rotisserie Chicken Shepherd's Pie</span> into a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the filling is bubbly and the mashed potato topping is golden brown and slightly crispy. If you want it extra crispy on top, you can broil it for a minute or two at the end, but watch it like a hawk! Let it rest for a few minutes before serving. It smells absolutely divine when it comes out!

# Notes:

01 - Don't skip chilling the mash slightly! Makes it easier to spread over the warm filling without it sinking.
02 - You can prep the filling a day ahead, just store it in the fridge.
03 - Swap out the frozen veggies for fresh, whatever's in season, just sauté them first!
04 - A sprinkle of fresh parsley at the end just brightens everything up, honestly.

# Equipment Needed:

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

# Nutrition (Per Serving):

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

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