chicken shepherd's pie closeup

Chicken Shepherd’s Pie Recipe

  • Author: Katie Webster
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stove Top/Oven
  • Cuisine: American


This homemade Chicken Shepherd’s Pie is perfect for cold weather, hearty, and packed with wholesome ingredients like left-over chicken, rotisserie chicken, or left-over turkey in a creamy leek sauce that is topped with sweet corn and creamy mashed potatoes for a healthy twist on traditional classic. 



  • 1 tablespoon salted butter
  • 1 ½ cup chopped leek, white and pale green part only
  • 1 tablespoon all-purpose flour
  • ¾ cup chicken stock or reduced sodium chicken broth 
  • ¼ cup heavy cream
  • 3 cups cooked, shredded cooked chicken, turkey, or rotisserie chicken
  • 1 cup frozen corn kernels, thawed
  • 1 tablespoon chopped parsley
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 3 cups leftover mashed potatoes


  1. Preheat oven to 350 degrees F.
  2. Heat butter in a 9-inch cast-iron skillet or stove-to-oven casserole over medium high heat. Add leek and cook, stirring often until softened and starting to brown, 3 to 5 minutes.
  3. Sprinkle flour over the leeks and stir to coat. Stir in stock (or broth) followed by cream and bring to a simmer. Reduce heat to medium-low to maintain a simmer and cook, stirring often until the sauce is thick, about 5 minutes. Stir chicken, corn, parsley, salt and pepper into the leek mixture, and remove from the heat.
  4. Layer the corn on top of the chicken. Top with the mashed potatoes.
  5. Bake until the potatoes are starting to brown and heated through and the sauce is bubbling, 30 to 40 minutes. Serve hot.


To Make Ahead: Can be prepared through step 3 up to 2 days in advance. Store covered with aluminum foil in the refrigerator.


  • Serving Size: 1/6th casserole
  • Calories: 300
  • Sugar: 3 g
  • Sodium: 1 g
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Protein: 25 g