Description
A delicious and lighter take on the classic Shepherd’s Pie using tender chicken and a golden cheesy potato crust.
Ingredients
Scale
- 1.5 lbs chicken thighs, diced
- 2.5 lbs Yukon Gold potatoes
- 1 yellow onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 1 cup corn
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 4 tbsp butter
- 1 cup shredded cheddar cheese
- Thyme, parsley, salt, pepper
Instructions
- Boil potatoes and mash with butter, milk, and salt.
- Sear chicken in a skillet and set aside.
- Sauté onions, carrots, and garlic.
- Stir in flour, then whisk in broth and cream to thicken.
- Add chicken and veggies back to the skillet.
- Top with mashed potatoes and cheese.
- Bake at 400°F for 25 minutes until golden brown.
Notes
High in protein, family-friendly, great for meal prep, and a lighter alternative to beef-based pies.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 420 kcal