Country Chicken Pot Pie2

Chicken Shepard’s Pie

Light and fluffy whipped potatoes a top a creamy vegetable filling.

Country Chicken Pot Pie2

Country Chicken Pot Pie2

Chicken Shepard's Pie

Angie Halten
Light and fluffy whipped potatoes a top a creamy vegetable filling.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6



  • 2 Tbsp butter or margarine
  • 2 Yukon Gold potatoes diced
  • 2 onions diced
  • 1 carrot diced
  • 2 tsp minced garlic
  • 1 cup peas
  • 1 1/2 cups GF chicken stock
  • 1 cup milk or milk alternative
  • 1/2 cup cornstarch
  • 1 Tbsp dried thyme chopped
  • 2 Tbsp fresh Italian parsley chopped
  • Salt and freshly ground black pepper to taste
  • 4 boneless chicken breasts
  • 1 Tbsp vegetable oil


  • 5 Yukon Gold potatoes peeled & diced
  • 3/4 cups cream or milk alternative
  • 1/4 cup butter or margarine
  • Salt and freshly ground black pepper to taste


  • In a skillet melt the butter over medium-high heat and sauté the potatoes, onions, carrots and garlic until golden. Add the peas and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender.
  • Whisk together the milk and cornstarch until smooth then add to the vegetable mix and simmer until thickened. Add the thyme and parsley to the vegetables and set aside.
  • Cut the chicken breast pieces into 1 inch square pieces. Season the chicken with salt and pepper, then in a large skillet heat the oil over high heat and sear the chicken until golden and cooked through. Add the chicken to the vegetable mixture.
  • Topping: Boil potatoes until soft. Drain, then add remaining ingredients and mash well. Season with salt and pepper.
  • To assemble: use a greased rectangular baking dish, or for individual portions fill 6 ramekins with 1 cup of filling and top with the mashed potatoes. Bake at 350°F for 30 minutes.
Tried this recipe?Let us know how it was!
See also
Smoky Gruyere-Stuffed Chicken


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