Hey there, food lovers! Today I’m diving into a culinary identity crisis that’s been confusing home cooks for ages. If you’ve ever wondered what shepherd’s pie with chicken is actually called, you’re not alone. I’ve spent years making this dish without really knowing its proper name!
The Great Pie Naming Confusion
So here’s the deal – I used to call everything with meat and mashed potatoes on top a “shepherd’s pie” (maybe you did too?). Turns out, I’ve been committing a culinary faux pas all this time. Oops!
Let’s clear things up once and for all
- Shepherd’s Pie: Traditionally made with ground lamb or mutton
- Cottage Pie: Made with ground beef
- Chicken Shepherd’s Pie/Chicken Cottage Pie: The chicken version we’re talking about today
As one recipe source puts it, calling a beef version “shepherd’s pie” is “reprehensibly wrong.” Wow, harsh! But hey, now we know better.
So What IS Chicken Shepherd’s Pie Called?
Here’s where things get interesting. After reviewing multiple recipes and sources, I’ve found that there’s actually no official, universally accepted name for shepherd’s pie made with chicken! Most commonly, people call it:
- Chicken Shepherd’s Pie – The most popular name, even if purists might object
- Chicken Cottage Pie – Technically more accurate according to some culinary experts
- Chicken Pot Pie with Potato Topping – Describing what it actually is
One source even mentions that shepherd’s pie made without meat is often called “gardener’s pie,” and those topped with breadcrumbs become “Cumberland pie.” But sadly, the chicken version doesn’t have its own cute official name
The Delicious Hybrid: Why This Dish Rocks
What makes this dish so amazing is that it’s basically a perfect mashup of two comfort food classics: chicken pot pie and cottage/shepherd’s pie. As one recipe author put it:
“This Chicken Shepherd’s Pie is a bit of a cross between 2 great classics: Chicken Pot Pie and Cottage Pie. With such a winning combination, you simply can’t go wrong… the whole family will love it!”
And I couldn’t agree more! It gives you all the cozy flavors of chicken pot pie but with a lighter, healthier twist. Plus, you get to enjoy that incredible mashed potato topping instead of dealing with pie crust (which, let’s be honest, can be a pain to make from scratch).
Why Choose Chicken Over Traditional Meats?
There are several awesome reasons to make your shepherd’s/cottage pie with chicken:
- Lighter option: Chicken has less fat than lamb or beef
- Milder flavor: Perfect for picky eaters who might find lamb too gamey
- Cost-effective: Chicken is often cheaper than lamb
- Great for leftovers: Perfect way to use up leftover roasted chicken or turkey
One recipe author mentions making their “famous Dutch Oven Roasted Chicken” 2-3 times a month and always having leftover chicken ready for recipes like this. And speaking of leftovers, this would be an AMAZING way to use up leftover turkey after Thanksgiving! wink wink
The Essential Components of a Chicken Shepherd’s Pie
No matter what you call it, this dish typically contains:
The Filling:
- Cooked, shredded chicken (leftovers work great!)
- A mix of vegetables (commonly peas, corn, carrots, celery)
- Savory sauce or gravy (varying from creamy white sauce to chicken broth-based)
- Herbs and seasonings (thyme, rosemary, sage are popular choices)
The Topping:
- Mashed potatoes (the defining feature!)
- Sometimes topped with cheese for extra flavor and browning
- Can be piped on decoratively or simply spread
The great thing about this dish is how adaptable it is. You can customize the veggies based on what’s in your fridge, change up the seasonings, or even try sweet potato mash instead of regular potatoes.
How to Make an Amazing Chicken Shepherd’s Pie
I’m gonna share a comprehensive recipe that combines the best elements from multiple sources. This is seriously one of my go-to comfort food recipes, especially during colder months!
Ingredients You’ll Need:
For the filling:
- 2-3 cups cooked, shredded chicken (about 3/4 pound)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 medium carrots, diced
- 1 celery stalk, sliced
- 1-2 cloves garlic, minced
- 1 cup chicken broth (homemade is best if you have it!)
- 1 cup water (or use all broth for more flavor)
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1/2 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon dried rosemary (or 1 tablespoon fresh)
- Salt and pepper to taste
For the mashed potato topping:
- 8 large potatoes (about 2.2 lbs), peeled and cut into chunks
- 1/4 cup butter
- 2/3 cup milk
- 1/2 cup sour cream (optional but adds amazing flavor)
- Salt and white pepper to taste
- 1 cup shredded cheese (optional – cheddar or Swiss work great)
Step-by-Step Instructions:
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Prep the potatoes first since they take longest to cook. Place them in a pot of VERY well-salted water (one source says “salted like the sea” – and they’re right!). Bring to a boil and cook until fork-tender.
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While potatoes cook, prepare the filling. Heat olive oil in a large skillet over medium heat. Add onions, carrots, celery, and garlic, cooking until slightly softened (about 3 minutes).
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Add your shredded chicken to the pan along with broth and water. Bring to a low boil, then reduce heat, cover, and simmer for 8-10 minutes until most of the liquid is absorbed.
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Add frozen vegetables. Stir in the frozen peas and corn (no need to thaw first). The moisture from the frozen veggies will create a nice, light sauce. Set aside.
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Make the mashed potatoes. Drain the cooked potatoes well and return to the pot. Add butter, milk, and sour cream (if using). Here’s a pro tip from one of the recipes – use an electric mixer for the FLUFFIEST mashed potatoes ever! Start on low speed until potatoes break down, then increase to medium. Add milk mixture gradually until you reach your desired consistency.
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Assemble the pie. Transfer the chicken mixture to a 2-quart baking dish. Spread or pipe the mashed potatoes on top. If you’re feeling fancy, use a pastry bag with a large star tip to create a decorative topping. Sprinkle with cheese if desired.
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Bake at 375°F for 25-30 minutes until heated through. For a beautiful golden top, broil for the last 3-5 minutes (keep a close eye on it!).
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Let it rest for 5-10 minutes before serving. This helps everything set up nicely.
This recipe typically serves about 6 people and contains approximately 520-550 calories per serving.
Common Variations and Substitutions
The beauty of this dish is how adaptable it is! Here are some variations to try:
Different Vegetables:
- No corn? Use more peas, green beans, or mushrooms
- Want more color? Add red bell peppers
- Looking for something different? Try asparagus in spring
Potato Topping Options:
- Sweet potato mash for a different flavor profile
- Half and half – mix sweet and white potatoes
- Cauliflower mash for a lower-carb option
Sauce Variations:
- Creamy sauce – add a little flour to thicken the broth into a gravy
- Cheese sauce – add Swiss cheese to the sauce for a nutty flavor
- Wine-enhanced – replace some of the water with white wine
Meat Options:
- Rotisserie chicken for a super-quick shortcut
- Turkey works perfectly (great for Thanksgiving leftovers!)
- Mix of dark and white meat for more flavor
Make-Ahead and Storage Tips
This is a GREAT dish to make ahead! Here’s how:
Make-Ahead Options:
- Prepare the chicken filling a day ahead and refrigerate
- Make the mashed potatoes fresh before assembling and baking
- Or assemble the entire dish, refrigerate, and add 10-15 minutes to the baking time
Storage:
- Refrigerate leftovers for up to 4 days in an airtight container
- Freeze portions for up to 3 months
Reheating:
- Thaw frozen portions in the refrigerator overnight
- Reheat in a 350°F oven until it reaches an internal temperature of 165°F
- Individual portions can be microwaved
Why I Love This Dish (and You Will Too!)
I’m not exaggerating when I say this has become one of my absolute favorite comfort foods. Here’s why:
- It’s the perfect one-pan meal – protein, veggies, and carbs all in one dish!
- Great for using leftovers – helps reduce food waste
- Kid-friendly but sophisticated enough for adults
- Comforting but not too heavy – especially compared to traditional pie crust versions
- Customizable to what you have on hand
Plus, there’s something so satisfying about breaking through that golden potato layer to reveal the savory filling underneath. It’s like a little present your fork gets to unwrap!
Frequently Asked Questions
Q: Can I use raw chicken instead of cooked?
A: You could, but it’s not ideal. The recipes specifically call for cooked chicken, which gives a better texture and flavor. If using raw, you’d need to adjust cooking times and liquid amounts.
Q: Is this healthier than regular chicken pot pie?
A: Generally yes! Without the butter-laden pie crust, it’s usually lower in fat and calories. One source mentions this being a “lighter, healthier version” of chicken pot pie.
Q: Can I make this dairy-free?
A: Yes! Use olive oil instead of butter and dairy-free milk alternatives in the mashed potatoes. Skip the cheese or use a non-dairy alternative.
Q: What sides go well with this?
A: One recipe suggests serving with “a salad and French bread,” which sounds perfect to me! It’s pretty complete on its own though.
The Final Word on Chicken Shepherd’s Pie
So what IS shepherd’s pie with chicken called? The answer is… it depends who you ask! Whether you call it Chicken Shepherd’s Pie, Chicken Cottage Pie, or something else entirely, the important thing is that it’s delicious.
This hybrid comfort food gives you all the cozy satisfaction of traditional shepherd’s pie but with the familiar, mild flavor of chicken that everybody loves. It’s perfect for using up leftovers, feeding a family, or meal prepping for busy weeks.
And honestly? The name doesn’t really matter when you’re digging into a plateful of creamy mashed potatoes and savory chicken filling. So call it whatever you want – just make sure you try it!
I’d love to hear what YOU call this dish in your home, or any special variations you’ve tried. Drop a comment below with your chicken shepherd’s pie stories and secrets!
Happy cooking (and eating)!
~ Your friendly neighborhood food blogger who sometimes gets recipe names wrong but always gets the deliciousness right
What’s Used in Shepherd’s Pie Filling?
- Minced Lamb- The star ingredient of a traditional shepherds pie.
- Vegetables- Carrots, peas, onions, and sometimes corn.
- Broth- Beef or lamb broth to enhance the richness.
- Tomato Paste- For added depth and a hint of acidity.
- Worcestershire Sauce- To provide a distinctive umami flavour.
- Mashed Potatoes- Creamy, buttery mashed potatoes serve as the crust.
- Seasonings- Salt, pepper, rosemary, and sometimes garlic.
The lamb is cooked with the vegetables and seasonings, then simmered with broth and tomato paste to develop a savoury filling that pairs perfectly with the creamy mashed potato topping.
What’s Used in Chicken Pot Pie Filling?
A traditional chicken pot pie includes a variety of ingredients that contribute to its creamy, savoury filling and flaky crust. Heres a list of chicken pot pie ingredients–
- Chicken- Cooked and shredded or diced.
- Vegetables- Carrots, peas, potatoes, and celery are common choices.
- Broth- Chicken broth to create a rich, flavourful base.
- Cream or Milk- To add creaminess to the filling.
- Flour- Used to thicken the sauce.
- Butter- For the roux and sometimes in the pastry.
- Pastry Crust- A buttery, flaky pastry that encases the filling.
- Seasonings- Salt, pepper, thyme, and sometimes a dash of nutmeg.
The sauce is cooked until thick and creamy before being combined with the chicken and vegetables, creating a luscious filling that contrasts beautifully with the crisp pastry crust.