Go Back

Chicken and Mushroom Shepherd's Pie with Mashed Potatoes

Chicken and mushroom shepherd's pie with mashed potatoes layers a thick, savory chicken and cremini mushroom filling beneath smooth mashed russet potatoes. It bakes until bubbling around the edges with a lightly golden potato topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

For the mashed potatoes
  • 2.5 lb russet potatoes peeled and cut into 1-inch pieces
  • 4 tbsp unsalted butter
  • 0.5 cup whole milk
  • 0.5 tsp kosher salt
For the filling
  • 2 tbsp olive oil
  • 1.5 lb chicken thighs boneless, skinless, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 1 lb cremini mushrooms sliced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 cup frozen peas
For the baking dish
  • 1 cooking spray for greasing

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish
  • 1 microwave

Method
 

Make the mashed potatoes
  1. Place the potatoes in a 4-quart saucepan and cover with cold water by 1 inch; bring to a boil over high heat, then reduce the heat and simmer for 15–20 minutes, until fork-tender.
  2. Drain the potatoes well and return them to the saucepan.
  3. Warm the milk in the microwave for 30–45 seconds, until steaming but not boiling.
  4. Add the butter, warm milk, and 1/2 teaspoon salt to the potatoes and mash until smooth; cover and keep warm.
Cook the filling
  1. Heat the olive oil in a 12-inch skillet over medium-high heat, dividing it between batches.
  2. Season the chicken with 1 teaspoon salt and the pepper.
  3. Brown the chicken in two batches for 3–4 minutes per batch, turning once; transfer it to a plate while it is still undercooked in the center.
  4. Add the onion and mushrooms to the skillet and cook for 8–10 minutes, stirring occasionally, until the mushrooms have released their liquid and begun to brown.
  5. Stir in the garlic and cook for 30 seconds.
  6. Stir in the flour and cook for 1 minute.
  7. Gradually stir in the chicken broth, then add the Worcestershire sauce and thyme; bring to a simmer and cook for 2–3 minutes, until the sauce begins to thicken.
  8. Return the chicken and any accumulated juices to the skillet and simmer for 5–8 minutes, stirring occasionally, until the chicken reaches 165°F and the sauce is thick.
  9. Stir in the peas and remove the skillet from the heat.
Assemble and bake
  1. Heat the oven to 400°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Spread the filling in the prepared dish, then spread the mashed potatoes evenly over the top.
  4. Bake for 20–25 minutes, until the filling bubbles around the edges and the potato topping is lightly golden.
  5. Rest the pie for 10 minutes before serving.

Notes

For the smoothest topping, mash the potatoes while warm. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a dairy-free variation, use dairy-free butter and an unsweetened dairy-free milk.