Description
Rotisserie Chicken Shepherd’s Pie is a comforting and quick-to-make dish that transforms a classic family favorite into a delightful weeknight meal. With tender shredded rotisserie chicken at its heart, this recipe combines savory vegetables and creamy mashed potatoes for a satisfying experience. Ideal for busy evenings, it requires just 15 minutes of prep time and is sure to please both kids and adults alike. The versatility of ingredients allows you to customize the filling to suit your family’s tastes, making it not only delicious but also an easy go-to option for dinner.
Ingredients
Scale
- 2 cups shredded rotisserie chicken (skin removed)
- 3 large Yukon Gold potatoes (peeled and cubed)
- 1 cup frozen peas and carrots mix
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- Salt and black pepper (to taste)
- Optional: 1/4 cup shredded cheddar cheese
Instructions
- Boil Yukon Gold potatoes in salted water for about 15-20 minutes until fork-tender. Drain, then mash with butter, milk, and salt until smooth.
- In a large skillet, heat olive oil over medium heat. Sauté diced onion for 3-5 minutes until translucent; add minced garlic and cook for another minute.
- Stir in shredded chicken, frozen veggies, flour, chicken broth, Worcestershire sauce, thyme, salt, and pepper. Cook until heated through (5-7 minutes).
- Preheat oven to 400°F (200°C). Spread the chicken mixture in a baking dish and top with mashed potatoes; sprinkle cheese if desired.
- Bake for 15-20 minutes or until the top is golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of pie (approximately 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg