Chicken Shepherd's Pie Dinner (Print Version)

# Ingredients:

→ Filling

01 - 2 pounds boneless, skinless chicken breasts or thighs
02 - Salt, to taste
03 - Black pepper, to taste
04 - 3 cups chicken broth
05 - 4 tablespoons unsalted butter
06 - 1/2 small yellow onion, finely diced
07 - 3 cloves garlic, minced
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon mustard powder
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary
12 - 1/4 teaspoon ground sage
13 - 1/4 teaspoon ground black pepper
14 - 1/3 cup all-purpose flour
15 - 1/2 cup half-and-half
16 - 1 chicken bouillon cube or 1 teaspoon chicken base
17 - 1 teaspoon Worcestershire sauce
18 - 2 cups frozen mixed vegetables (peas, carrots, corn)

→ Topping

19 - 5 cups warm mashed potatoes

# Instructions:

01 - Preheat the oven to 232°C (450°F).
02 - Pat chicken dry and season with salt and pepper. Place chicken in a medium saucepan with 3 cups of chicken broth. Bring to a gentle boil, cover partially, and simmer for 15 minutes or until cooked through. Remove chicken, shred with forks, and reserve the cooking broth.
03 - Melt butter in a large (30 cm) skillet over medium heat. Add onions and sauté for 4 minutes. Add garlic, onion powder, mustard powder, dried thyme, dried rosemary, ground sage, and ground black pepper. Cook for 1 minute more, stirring well.
04 - Add flour to the pan, stir to evenly coat, and cook for 2 minutes to eliminate the raw flour taste.
05 - Reduce heat to low. Gradually add 2 cups of reserved chicken broth, stirring well after each addition. Slowly add half-and-half in small increments, continuing to stir. Stir in chicken bouillon and Worcestershire sauce.
06 - Add shredded chicken to the skillet, mixing thoroughly. Increase heat to medium and gradually add the remaining chicken broth, a little at a time, while letting the filling simmer and reduce for 10–15 minutes.
07 - Stir in frozen mixed vegetables and heat through. Remove skillet from heat.
08 - Transfer filling to a lightly greased 23 x 33 cm (9 x 13 inch) baking dish if the pan is not oven-safe. Let the filling cool slightly. Using a silicone spatula, gently scoop and evenly spread the warm mashed potatoes over the filling, being careful not to compress.
09 - Bake uncovered for 10 minutes in the preheated oven.
10 - Set broiler to high (288°C/550°F) and broil for about 4 minutes, monitoring closely to achieve a lightly browned top without burning. Do not broil in glass or Pyrex baking dishes.
11 - Remove from oven, garnish with chopped parsley if desired, and allow to rest for 5 minutes before serving.

# Notes:

01 - You may substitute 3 cups of leftover or rotisserie chicken for freshly cooked chicken. If using pre-cooked chicken, skip the broth poaching step.
02 - The filling can be prepared up to 2 days in advance; store covered in the refrigerator. For extended storage, freeze for up to 3 months.
03 - To assemble ahead, reheat the filling before topping with mashed potatoes to ensure even baking.
04 - Avoid broiling in glass or Pyrex dishes, as they may crack under high heat. Use a metal or ceramic baking dish for broiling.

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