This Rotisserie Chicken Shepherd’s Pie is a quick, cozy meal that uses ready-cooked chicken and simple pantry items to feed a family. It turns rotisserie chicken into a warm, saucy pie topped with creamy mashed potatoes, and if you like similar comfort dishes you may also enjoy this chicken pot pie casserole for another easy weeknight option.

why make this recipe

You make this recipe because it is fast, easy, and comforting. Using rotisserie chicken saves time. The dish uses common ingredients and gives a warm, filling meal with little fuss.

how to make Rotisserie Chicken Shepherd’s Pie

Peel and boil the potatoes, mash them with butter and milk. Sauté onion and garlic, add peas, carrots, corn, flour, broth, and seasonings to make a thick filling. Stir in shredded rotisserie chicken. Put the filling in a baking dish, spread mashed potatoes on top, and bake until the top is lightly browned.

Ingredients :

2 cups shredded rotisserie chicken (skin removed)
1 tablespoon olive oil
1 small yellow onion (diced)
2 cloves garlic (minced)
1 cup frozen peas and carrots mix
1/2 cup corn (optional, but adds sweetness)
1 tablespoon all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
Salt and black pepper (to taste)
1/2 teaspoon dried thyme
3 large Yukon Gold potatoes (peeled and cubed)
1/3 cup milk
2 tablespoons butter
Salt (to taste)
Optional: 1/4 cup shredded cheddar cheese (for extra richness)

Directions :

Prep the potatoes: Peel and cut potatoes into cubes. Boil in salted water until tender (about 15 minutes). Drain and mash with milk, butter, and salt. Set aside.
Make the filling: Heat olive oil in a pan over medium heat. Add diced onion and cook until soft. Add minced garlic and cook 30 seconds.
Add the vegetables: Stir in peas, carrots, and corn. Cook a few minutes until thawed and warmed.
Make it saucy: Sprinkle flour over the vegetables and stir to coat. Pour in chicken broth and Worcestershire sauce. Stir and let the sauce thicken for a few minutes. Season with thyme, salt, and pepper.
Add the chicken: Stir in shredded rotisserie chicken and heat through.
Assemble: Spoon the chicken mixture into a baking dish. Spread mashed potatoes evenly on top. If you like, sprinkle cheddar cheese over the mashed potatoes.
Bake: Bake in a preheated 400°F (200°C) oven for 15–20 minutes, until the top is golden and the filling is bubbly.
Serve & Enjoy: Let rest a few minutes, then serve warm.

how to serve Rotisserie Chicken Shepherd’s Pie

Serve hot from the oven. It pairs well with a simple green salad, steamed vegetables, or crusty bread. Cut into portions and plate with a bit of sauce spooned over the top.

how to store Rotisserie Chicken Shepherd’s Pie

In the fridge: Cool completely, cover tightly, and store up to 3–4 days.
To reheat: Warm in a 350°F (175°C) oven until heated through, or microwave individual portions.
To freeze: Cover well and freeze up to 2 months. Thaw in the fridge overnight before reheating.

tips to make Rotisserie Chicken Shepherd’s Pie

Use warm potatoes for easier mashing.
Taste and adjust salt and pepper in the filling before baking.
If the filling looks thin, simmer a few minutes longer to thicken.
For a crisp top, broil 1–2 minutes at the end—watch closely to avoid burning.

variation (if any)

Add cooked mushrooms for earthiness.
Swap thyme for rosemary or parsley for different flavors.
Use sweet potatoes for a sweeter mash.
Mix in a little sour cream or cream cheese to the mashed potatoes for extra creaminess.

FAQs

Q: Can I use leftover cooked chicken instead of rotisserie chicken?
A: Yes. Any cooked, shredded chicken works the same.

Q: Can I make this ahead?
A: Yes. Assemble and refrigerate until baking time, or fully bake and reheat later. If refrigerated after baking, warm in the oven before serving.

Q: Do I have to peel the potatoes?
A: No. You can leave skins on for texture and save time, though the recipe calls for peeled potatoes for a smoother mash.

Q: Can I skip the flour in the filling?
A: You can thicken the filling with a little cornstarch mixed with water or reduce the sauce by simmering longer.

Q: Is this recipe dairy-free or gluten-free?
A: To make it dairy-free, use plant milk and dairy-free butter. To make it gluten-free, use a gluten-free flour or cornstarch to thicken the filling.