Chef in my Kitchen

{June 2, 2009}   Chicken Shepherd’s Pie

Shepherd's pie

I usually make Shepherd’s Pie with leftover turkey and have also tried it with some leftover roasted chicken as well and it worked well.

This is a real family pleaser and our youngest child actually asks for this for dinner a lot so this time I tried it with uncooked chicken.  I adapted the recipe from here making some minor adjustments.


  • 3 large potatoes, peeled
  • 1 tablespoon butter
  • 1/4 cup milk
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 1 clove garlic, finely chopped
  • 2 chicken breasts, cut into thin pieces
  • 2 large carrots, shredded
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • salt to taste
  • ground black pepper to taste
  • Grated Cheddar


  1. Boil potatoes until tender.
  2. Mash potatoes with butter or margarine and milk. Season with salt and pepper to taste. Set aside.
  3. Saute onion,  leek and garlic in olive oil until soft. Stir in chicken and saute, carrot,  parsley, thyme and season with salt and pepper to taste.  Add half a cup of water, cover sauteing pan and cook for 20 minutes. Stir in flour.
  4. Transfer meat mixture to a deep dish pie pan or casserole. Spread potatoes over meat, and swirl with a fork.
  5. Sprinkle with Cheddar Cheese.
  6. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes are lightly browned.

Ivy says:

This sounds delicious and I love the addition of leeks in your recipe.

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