Chicken Shepherd'S Pie - Golden Comfort Layers

Chicken shepherd’s pie 🍗🥔 layers golden, creamy comfort in every cozy bite. A warm, satisfying classic with rich, wholesome flavors ✨ #chickenshepherdspie #comfortfood #casserolerecipes #fallfavorites #heartymeals #familydinner Ingredients: For the filling: 1.5 cups frozen mixed vegetables (I prefer Birds Eye) 1/2 cup white wine (optional but recommended for depth of flavor) 1/4 tsp ground black pepper 3 tbsp butter (I use Kerrygold unsalted butter) 1/4 tsp poultry seasoning 2 cups cooked chicken (shredded or cut into bite-sized pieces) 3 tbsp flour (all-purpose) 14 oz chicken broth 1 tsp kosher salt 1/2 cup onion (diced into 1/4-inch pieces) 2 garlic cloves (freshly minced) For the topping: 1/4 cup milk (brings potatoes to spreadable consistency) 3 cups mashed potatoes (creamy consistency, not stiff) Instructions: 1. Preheat your oven to 350°F. While it heats, prepare all your ingredients: dice the onion into 1/4-inch pieces, mince the garlic cloves, and have your cooked chicken, frozen mixed vegetables, chicken broth, wine, and seasonings measured and ready. This prep work ensures smooth cooking without interruptions. Make sure your mashed potatoes are creamy and spreadable—if they're too stiff, warm them gently and stir in the milk to reach the right consistency. 2. Melt the butter in a large skillet or saucepan over medium heat. Once foaming, add the diced onion and sauté for 3 minutes until softened and fragrant. Add the minced garlic and cook for 1 minute more—this develops a rich, aromatic foundation. I like to use Kerrygold butter here because its slight richness elevates the entire sauce. Sprinkle the flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste and create a roux base. 3. Add the frozen mixed vegetables and cooked chicken to the pan, stirring to coat everything in the buttery flour mixture. This step ensures even distribution of the protein and vegetables throughout the filling. Pour in the chicken broth, white wine, salt, black pepper, and poultry seasoning. Stir well to combine everything evenly, breaking up any flour lumps. 4. Bring the filling to a gentle boil over medium-high heat, stirring occasionally, then reduce to a simmer for 10 minutes. This simmering time allows the flavors to meld, the sauce to thicken slightly, and the poultry seasoning to distribute fully. For deeper flavor, I always include the wine—it adds subtle complexity that enhances the chicken without tasting alcoholic. The filling should be thick enough to coat a spoon but still slightly loose, as it will continue thickening as it bakes. 5. Pour the hot chicken filling from Step 4 into a 9x13 inch baking dish (or similar-sized casserole). Spread the creamy mashed potatoes evenly over the top, using a spatula or the back of a spoon to create an even layer that reaches all edges—this ensures every bite has both filling and potato topping. Place in the preheated 350°F oven and bake for 20-25 minutes until the top is golden brown and the filling is bubbling slightly at the edges. 6. Remove the shepherd's pie from the oven and let it rest for 5 minutes before serving. This brief resting period allows the filling to set slightly and makes portioning cleaner and easier. The dish will be piping hot and ready to serve straight from the baking dish.