Hearty Rotisserie Chicken Shepherd's Pie (Print Version)

Whip up a comforting Rotisserie Chicken Shepherd's Pie! This easy recipe uses leftover chicken for a delicious, hearty meal. Perfect for busy weeknights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: British-American
Dietary: Contains Dairy, Meat

# Ingredients:

→ Hearty Base

01 - 3 cups shredded rotisserie chicken
02 - 2 lbs Russet or Yukon Gold potatoes, peeled and chopped
03 - 1 tbsp olive oil
04 - 1 cup frozen mixed vegetables (peas, carrots, corn)

→ Flavor Foundations

05 - 1 medium yellow onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup chicken broth
08 - 1 tbsp Worcestershire sauce

→ Creamy Topping & Finishing

09 - 4 tbsp unsalted butter
10 - 1/2 cup whole milk, warmed
11 - 1 cup sharp cheddar cheese, shredded
12 - 2 tbsp fresh parsley, chopped (for garnish)

→ Seasonings

13 - Salt, to taste
14 - Black pepper, to taste

# Instructions:

01 - Alright, first things first, let's get those potatoes peeled and chopped into roughly 1-inch cubes. Try to keep them even so they cook at the same rate – nothing worse than some mushy, some still hard, honestly. Pop them into a large pot, cover with cold water by about an inch, and add a generous pinch of salt. This is where I always forget to salt the water, oops! Bring it to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. You want them soft enough to mash easily.
02 - Once your potatoes are beautifully tender, drain them really well. Like, *really* well. Return them to the hot pot to steam off any excess water for a minute or two. This is key for fluffy mash, trust me. Now, add your butter and warm milk. I always warm the milk a bit first; it incorporates better. Mash away! You want it smooth and creamy, but not gluey. Season with salt and pepper to your liking. Taste it! This is your chance to adjust. I usually add a little extra pepper, because, well, I like it peppery.
03 - While your potatoes are doing their thing, grab a large oven-safe skillet or Dutch oven. Heat a little olive oil over medium heat. Toss in your chopped onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Oh, the smell! This is the part where the kitchen starts to smell absolutely amazing, I didn't expect that. Don't let the garlic burn, nobody wants bitter garlic!
04 - Now for the good stuff! Stir in your shredded rotisserie chicken and the frozen mixed vegetables with the onions and garlic. Pour in the chicken broth and a splash of Worcestershire sauce. Give it all a good stir to combine. Let it simmer gently for about 5-7 minutes, just enough for the vegetables to cook through and for the flavors to meld together. You want it warm and bubbly, but not swimming in liquid. If it seems too watery, let it simmer a bit longer to reduce.
05 - If your skillet isn't oven-safe, transfer the chicken and veggie mixture to a 9x13 inch baking dish. Now, carefully spoon the mashed potato topping over the chicken mixture, spreading it evenly to the edges. I like to use a fork to create little peaks and valleys on top; it helps with browning and gives it a rustic look. This is where it starts to look like a proper pie! Sometimes I make a bit of a mess, honestly, but it's all part of the charm.
06 - Preheat your oven to 375°F (190°C). Pop your Shepherd's Pie into the hot oven and bake for 25-30 minutes, or until the filling is bubbly around the edges and the mashed potato topping is golden brown. If you want it extra crispy and cheesy, sprinkle that shredded cheddar cheese over the top for the last 10 minutes of baking. Oh, the smell of melting cheese! Let it rest for 5-10 minutes before serving. This helps the filling set a bit, preventing it from collapsing when you scoop it out. Garnish with fresh parsley, if you're feeling fancy!

# Notes:

01 - Don't overmix your mashed potatoes; they'll turn gluey, a mistake I've made too many times!
02 - Make sure your filling isn't too soupy before adding the potatoes, or the pie will be watery.
03 - A quick broil at the end (keep an eye on it!) gives a fantastic crispy, golden top.
04 - Let it rest for 5-10 minutes after baking; it helps the filling set and prevents a messy scoop.

# Tools You'll Need:

01 - Large pot
02 - Potato masher
03 - Large oven-safe skillet or 9x13 inch baking dish
04 - Measuring cups and spoons
05 - Cutting board
06 - Sharp knife

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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