Shepard’s Pot Pie

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Shepards Pot PieShepard’s pot pie. What exactly is that? Well that’s a good question since it’s kind of something made up from mixing other recipes together. Think chicken pot pie with a mashed potato (like Shepard’s pie) topping. Usually in my chicken pot pie recipe I use an exorbitant amount of potatoes for the chicken to potato to other vegetable ratio. So, why not just make potatoes a star with a mashed potato topping?? Genius, I know. It was bound to happen someday.

Shepards Pot PieChicken pot pie/Shepard’s pie/Shepard’s pot pie are recipes that usually go well on a cold winter night since they tend to warm your belly and your soul. Well, folks, here it is April 8th in southern Michigan and there is snow on the ground and there’s more snow in the forecast. So let’s forget the whole “it’s good in the winter” thing and say that this would be a perfect April dish when the snow is coming down in parts of the country where there should be no more snow for the season. It’s okay, next week will probably be 80 degrees and sunny based on the weather patterns here.

Shepards Pot PieEnough about the crazy weather and back to the Shepard’s pot pie. Everyone has preferences for what they like in their pot pie recipes. Please, add whatever you like. I’m not a fan of mushrooms and onions aren’t huge on my list of favorites (so I only added a little onion). Some people love those so add mushrooms and more onion if that’s you’re pleasure. You can add frozen corn…that would be delicious. You could even make this with ground beef instead of chicken if you wanted to really go the Shepard’s pie route! Hmmm, I didn’t think of that before but that would have been good. Whoever tries it with ground beef, let me know how it goes.
Shepards Pot Pie

Shepard's Pot Pie
Serves 6
Chicken Pot Pie...with a mashed potato twist!
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Prep Time
45 min
Cook Time
35 min
Total Time
1 hr 35 min
Prep Time
45 min
Cook Time
35 min
Total Time
1 hr 35 min
Ingredients for the Mashed Potatoes
  1. 3-4 large Yukon Gold potatoes, peeled and cubed
  2. 2 tablespoons butter, plus 1 tablespoon to top the potatoes before baking
  3. 1/2 cup milk
  4. salt and pepper, to taste
Ingredients for the Pot Pie
  1. 1/3 cup butter
  2. 1/3 cup flour
  3. 1/2 medium onion, chopped
  4. 2 carrots, diced
  5. 2 stalks of celery, diced
  6. salt and pepper, to taste
  7. 2/3 cup milk
  8. 1 1/2 cup chicken stock
  9. 1 pound chicken, cooked and cubed
  10. 3/4 cup frozen peas
  11. 1 refrigerated pie crust
Directions for the Mashed Potatoes
  1. Add diced potatoes into a pot of cold water. Bring the water to a boil and reduce to a simmer for 15-20 minutes, or until the potatoes are tender.
  2. Drain the potatoes and set aside.
  3. Add 2 tablespoons of butter, milk, and salt and pepper into the same pot. Once melted, add the potatoes back into the pot and mash.
  4. Set aside.
Directions for the Pot Pie
  1. While the potatoes are cooking, heat 1/3 cup of butter in a large saute pan over medium heat until melted. Add in the flour, onion, carrots, celery, and salt and pepper. Stir constantly while cooking for 8-10 minutes, or until the vegetables are just getting tender.
  2. Remove from heat and add in the milk and chicken stock.
  3. Heat over medium to medium-high heat until mixture comes to a simmer, stirring constantly. Let simmer for 1 minute, until the mixture thickens.
  4. Add in the cooked chicken and peas and simmer until heated through. Remove from heat and set aside.
  5. Preheat oven to 425 degrees Fahrenheit.
  6. Press the pie crust into an 8x8 pan (on the bottom and up the sides of the pan). This might take some finagling to fit but luckily pie crust is forgiving in this case.
  7. Pour the chicken pot pie mixture into the uncooked pie crust. Top with a layer of mashed potatoes, making sure to press the potatoes all the way to the edges. Top with 1 tablespoon of butter (cut into smaller pieces to spread over entire top).
  8. Place pan on a foil-lined baking sheet (in case it spills over) and bake in a preheated oven for 30-35 minutes.
  9. Let sit 15 minutes before serving.
Notes
  1. If you don't let the pot pie sit after baking, the chicken and veggie mixture will be thin and tend to run everywhere. Letting it sit for a bit helps the mixture to stay together a bit more while serving.
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