Chicken Pot Shepherd’s Pie

Fusing two classic dishes, chicken pot pie and shepherd’s pie, to make a new family favorite meal.

See Laura's entire post here


  • 2 1/2 lbs Idaho® potatoes, peeled and cut into 1-inch pieces
  • Salt
  • 2 tablespoons butter
  • Pepper
  • 1 1/2 cup milk, divided
  • 3 tablespoons extra virgin olive oil or vegetable oil, divided
  • 1 chicken breast, diced (approximately 1 lb)
  • 1 cup onions, chopped
  • 1 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1 cup frozen peas
  • 1/4 tsp ground thyme
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth


  1. In a medium sized pot add potatoes and 1/2 tsp salt. Cover potatoes with water. Bring to boil and continue cooking until potatoes are fork tender, about 15-20 minutes.
  2. Once cooked, drain water and return pot full of cooked potatoes to the stove. Add butter, salt, pepper and 1 cup milk. Using a hand masher, mash potatoes until all ingredients are incorporated and mashed potatoes are smooth. Set potatoes aside.
  3. Preheat oven to 375ºF.
  4. In a large 10-inch cast iron skillet or oven-safe pan, over medium high heat add 1 tablespoon of oil. Add chicken breast pieces and cook until evenly browned.
  5. Add chopped onions and cook until softened, approximately 5-7 minutes. Stir in carrots, celery and peas and cook for 5 more minutes. Season with salt, pepper and thyme.
  6. Add 2 tablespoons oil and flour to the vegetables and stir until flour is incorporated. Stir in chicken broth and 1/2 cup milk and cook until mixture is thick. Remove from heat.
  7. Gently spread mashed potatoes evenly over the chicken mixture until fully covered. Bake in the oven until bubbly and golden, 20-30 minutes.

Note: If you do not have a large oven-safe pan, cook everything as directed above. Then transfer chicken mixture to an oven-safe casserole dish, top with potatoes, and bake.

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Yield: 4

Laura Bashar
Food Blogger
Family Spice

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