Homestyle Rotisserie Chicken Shepherd's Pie (Print Version)

Rotisserie Chicken Shepherds Pie: Your ultimate weeknight comfort food! My easy recipe uses store-bought chicken for quick prep & a delicious family meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Comfort Food

# Ingredients:

→ For the Creamy Filling

01 - 1 large rotisserie chicken, shredded (about 3-4 cups meat)
02 - 1 tbsp unsalted butter
03 - 1 yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 1/2 cup mixed frozen vegetables (peas, carrots, corn)
06 - 1/4 cup all-purpose flour
07 - 2 cups chicken broth (low sodium)
08 - 1 tbsp Worcestershire sauce
09 - 2 sprigs fresh thyme, leaves removed (or 1 tsp dried thyme)

→ For the Fluffy Topping

10 - 2 lbs russet potatoes, peeled and cut into 1-inch cubes
11 - 4 tbsp unsalted butter
12 - 1/2 cup whole milk, warmed
13 - Salt and freshly ground black pepper, to taste
14 - 1/2 cup shredded sharp cheddar cheese (optional)

→ Seasonings & Spices

15 - Salt, to taste
16 - Freshly ground black pepper, to taste

→ Optional Extras

17 - Extra fresh thyme for garnish

# Instructions:

01 - First things first, get those potatoes ready for our fluffy topping. Peel and chop your russets into roughly 1-inch cubes. Pop them into a large pot, cover them with cold water, and add a generous pinch of salt – this is where I always forget to salt the water, oops! Bring them to a boil, then reduce the heat and simmer until they're fork-tender, about 15-20 minutes. Drain them well, then return them to the hot pot to steam off any excess water for a couple of minutes. This step is crucial for non-watery mash!
02 - Now for the good stuff! Add a good chunk of butter (around 4 tablespoons) and about half a cup of warm milk to your drained potatoes. Grab your masher and get to work, smashing until they're mostly smooth but still have a bit of rustic charm. Season with salt and pepper to taste. Honestly, don't be shy with the seasoning here; bland potatoes make for bland <strong>Rotisserie Chicken Shepherd's Pie</strong>. If you're adding cheese, stir it in now until melted and glorious. Set this aside, maybe give it a little taste test, you know, for quality control!
03 - In a large oven-safe skillet or Dutch oven (one that can go from stovetop to oven is a lifesaver!), melt another tablespoon of butter over medium heat. Toss in your chopped yellow onion and let it soften, stirring occasionally, until it’s translucent and smells sweet, about 5-7 minutes. Then, add your minced garlic and cook for just another minute until fragrant – don't let it burn! The smell at this stage is just so inviting, signaling something delicious is coming.
04 - Sprinkle the flour over your softened onions and garlic, stirring constantly for about a minute. This creates a roux, thickening our sauce. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Add the Worcestershire sauce and fresh thyme. Bring the mixture to a simmer, letting it thicken slightly for about 5 minutes. Now, stir in your shredded rotisserie chicken and the mixed vegetables. Season with salt and pepper. I always taste it here; sometimes it needs a little more of something, you know? This is the heart of our <strong>Rotisserie Chicken Shepherd's Pie</strong>!
05 - Once your filling is bubbling gently and smells incredible, remove the skillet from the heat. Carefully spoon your prepared mashed potato topping over the chicken mixture, spreading it evenly to cover everything. You can get fancy with a fork to create little ridges, or just spread it smoothly – I usually go for rustic, 'cause who has time for perfection when hungry? Sometimes I get a little messy here, with potato escaping the edges, but hey, that's real cooking, right?
06 - Pop your skillet into a preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until the filling is bubbly around the edges and the mashed potato topping is beautifully golden brown. If you want a really crispy, golden top, you can blast it under the broiler for the last 2-3 minutes, but watch it like a hawk – it goes from perfect to burnt in a flash! Let it rest for 5-10 minutes before serving. That resting time is key, letting everything settle, and honestly, the wait is worth it for this delicious <strong>Rotisserie Chicken Shepherd's Pie</strong>.

# Notes:

01 - Steam off excess water from potatoes after draining for fluffier mash.
02 - Leftovers are fantastic; cover tightly and refrigerate for up to 3-4 days.
03 - Swap rotisserie chicken for leftover turkey or cooked ground beef for a different flavor.
04 - Serve with a crisp green salad or some crusty bread to soak up the delicious sauce.

# Equipment Needed:

01 - Large pot
02 - masher
03 - large oven-safe skillet or Dutch oven

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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