Hearty Rotisserie Chicken Shepherd's Pie for Busy Weeknights (Print Version)

Quick & comforting Rotisserie Chicken Shepherd's Pie. Perfect for a no-fuss dinner, loaded with veggies & creamy mashed potato topping. A family favorite!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Main Fillings

01 - 1 (2 lb) cooked rotisserie chicken, shredded (about 3-4 cups)
02 - 1 (10 oz) bag mixed frozen vegetables (peas, carrots, corn)
03 - 1 yellow onion, diced
04 - 2 cloves garlic, minced

→ Flavor Boosters

05 - 2 tablespoons olive oil or butter
06 - 2 tablespoons all-purpose flour
07 - 1 ½ cups chicken broth, low sodium
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - Salt and freshly ground black pepper, to taste

→ Creamy Topping

11 - 2 lbs potatoes (Russet or Yukon Gold), peeled and chopped
12 - ¼ cup unsalted butter
13 - ½ cup whole milk, warmed
14 - ¼ cup sour cream

→ Finishing Touches

15 - 1 cup sharp cheddar cheese, freshly grated

# Instructions:

01 - First things first, let's get that rotisserie chicken shredded! I usually just pull it apart with my hands—it’s a bit messy, but honestly, it’s faster and more satisfying than trying to chop it all perfectly. Dice up your onion and mince the garlic. This is where the kitchen starts to smell really promising. I used to try to chop everything perfectly, but now I just go for 'rustic' which, to be real, means 'good enough.' Don't stress the small stuff; we're making comfort food here.
02 - Heat a little oil in a large oven-safe skillet or Dutch oven over medium heat. Toss in your diced onion and let it soften, stirring occasionally, until it's translucent and fragrant, usually about 5-7 minutes. Then, add the minced garlic and cook for another minute until it’s super aromatic—but don't let it burn, that's a mistake I've made too many times! Stir in the flour and cook for a minute, creating a little roux. This step is crucial for thickening our Rotisserie Chicken Shepherd's Pie filling. I always forget to season at this stage, so remember to add a pinch of salt and pepper!
03 - Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan—that's pure flavor right there! Bring it to a simmer, then stir in the Worcestershire sauce, dried thyme, and your mixed frozen vegetables. Let that simmer for about 5 minutes, giving the veggies a chance to warm through and the sauce to thicken up. Finally, fold in your shredded rotisserie chicken. This Rotisserie Chicken Shepherd's Pie filling should be thick and bubbly, smelling absolutely divine!
04 - While the filling is simmering, get your potatoes boiling! Peel and chop them into roughly 1-inch pieces, then boil them in salted water until they're fork-tender, about 15-20 minutes. Drain them really well—excess water is the enemy of creamy mash. Transfer them back to the hot pot, add the butter, milk, and sour cream. Mash them until they're smooth and fluffy. I always add a pinch of salt and pepper here too, and maybe a little extra butter, because why not? Taste it; it should be perfectly seasoned and wonderfully creamy. Don't overmix, or they'll get gummy, a mistake I learned the hard way.
05 - Pour the chicken and vegetable filling into your oven-safe skillet or a 9x13 inch baking dish. Spread it out evenly. Now, carefully spoon the mashed potato topping over the filling, spreading it right to the edges to seal in all that goodness. I like to use the back of a spoon or a fork to create little peaks and valleys; they get beautifully browned and crispy in the oven. This is where I sometimes get a little messy, with potato smears on the side, but hey, that's just part of the charm of homemade food!
06 - Preheat your oven to 375°F (190°C). Sprinkle the grated sharp cheddar cheese generously over the mashed potatoes. Pop your Rotisserie Chicken Shepherd's Pie into the preheated oven and bake for 25-30 minutes, or until the filling is bubbly around the edges and the potato topping is golden brown and irresistible. If you want extra crispiness, you can broil it for the last 2-3 minutes, but watch it like a hawk—cheese burns fast! Let it rest for 5-10 minutes before serving; it's honestly tough to wait, but it helps the filling set.

# Notes:

01 - Always season your layers! A little salt and pepper in the filling and the potatoes makes a huge difference, I learned this the hard way.
02 - Don't skip the sour cream in the mash; it adds a subtle tang and makes the potatoes ridiculously creamy.
03 - Let your Rotisserie Chicken Shepherd's Pie rest for 5-10 minutes after baking. It helps the filling set and prevents a soupy mess when you serve it.
04 - For extra flavor, sauté a diced carrot and celery with your onion and garlic in the filling base.

# Equipment Needed:

01 - Large oven-safe skillet or 9x13 inch baking dish
02 - large pot for potatoes
03 - potato masher
04 - whisk
05 - measuring cups and spoons

# Nutrition (Per Serving):

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

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