This is an excellent one-pan dish. Serve with French bread and a salad. Utilize just any leftover grilled, roasted, or fried chicken. Instead of corn, you might use your family’s preferred vegetable. You can prepare potatoes and roasted garlic one to two days in advance. Use 1/2 teaspoon of thyme and 1/2 teaspoon of rosemary if dried spices are preferred. Use any type of cheese you like.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 8 potatoes
- ¼ cup butter
- ⅔ cup milk
- 1 medium head roasted garlic
- 1 pound cooked, shredded chicken breast meat
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- ½ cup red bell pepper, diced
- 1 cup fresh corn kernels
- 1 cup shredded Cheddar cheese
Instructions
- To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
- Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.
Nutrition Facts
| Calories | 556 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 8 g |
| Protein | 34 g |
| Saturated Fat | 11 g |
| Sodium | 446 mg |
| Sugars | 5 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I looked up this recipe after I’d already slow cooked chicken thighs and already slow cooked potatoes in the chicken broth with garlic. What I did was my own thing but it was very similar to what this recipe describes and I was grateful to find and use this recipe to bolster my confidence on how to proceed. Before mashing potatoes, I removed the excess broth and added heavy whipping cream. The broth in a pot, I added carrot chips from the food processor and a handful of fresh rosemary, added tumeric, and garlic powder. After it simmered well, added can of corn. pretty much followed the recipe otherwise.
I left out the salt and pepper and used garlic powder instead of fresh. My daughter had two big helpings and she doesn’t usually ask for seconds. I loved how easy it was.
Yummo! I used green beans with the corn, and a tad bit of tomato sauce with colby-monterrey jack mixed cheese.. awesome!!
I like!
It was good taste wise but a bit dry. Seems like it’s missing something to us. But I would make it again if I had some left over chicken would probably add something next time to give it moisture
It had way too much thyme and rosemary. It severely overpowered the dish. I believe it would have been a great dish without it. I will make it again but without those 2 ingredients. I will also use more salt to taste.
I improvised with the ingredients, used sweet peas and carrot instead of corn, and a little bir more cheese than the recipe here. It turned out to be very good. A simple recipe resulting in a delicious outcome!
We added fresh mushrooms and some watered down boullion to give it moisture. (1/4 cube to a cup of water. Then used a 1/2 cup of it.) This was for a half recipe as my wife doesn’t care for traditional shepards pie. She came back for seconds. WOW this is a good recipe.
This was a most yummy Shepherd’s Pie. We had left over potatoes and chicken that had been slow cooked in Lawry’s Lemon Pepper marinade. The suggested spices complemented the lemon pepper nicely. The only change I made was I did not have a red pepper on hand so I substituted a 4 ounce can of green chilies. Since we love to broil or slow cook our chicken in the lemon pepper marinade and use the leftover chicken for a second meal this was a great find. Thanks for the recipe. We will definitely have this one again.
I made this tonight, though admittedly, I took great liberties. I had some leftover chicken I’d cooked in the crock pot, and some leftover mashed potatoes. So I followed some of the recipe. I put the cooked chicken in my dish, topped it with some salt, pepper and I think I sprinkled on some thyme for good measure. I topped that with some chopped onion, some corn I cut off an ear I had in the fridge, and a good amount of frozen peas and carrots I had in my freezer. Oh, and some shredded cheese. Then I heated up the leftover mashed potatoes, just so they would be easier to spread. Then I sprinkled some more cheese on top and cooked according to the recipe, although I think I may have let it cook a bit longer. Anyway, the hubs and I both agreed it turned out fabulous!
Possibilities all over. I could not weigh my leftover cooked chicken…. needed more. The potatoes never browned even with additional time. I added onions and Pace Picante Sauce. I will make it again, even for company.
I made this again last night, this time I sautéed onion, mushrooms and red pepper in evoo. Added 1 can of cream of chicken soup and 1 cup of frozen peas. Used a 1 and 1/2 round casserole dish and used 1 pkg. of Idahoan Garlic mashed potatoes prepared as directed. Excellent, great left overs and really yummy. 01/14/15. I loved this receipe based on others recommendations, the only changes I made was to saute the onion, red pepper and 2 stalks of celery in a little eeov, added 1 can cream of mushroom soup and substituted the corn with 1 cup of each frozen green beans and peas. I cheated with Idahoan Garlic mashed potatoes ( I should have used 2 bags, I will next time) Baked for 1 hour at 350 because I used a 2 1/2 round casserole dish. Delicious leftovers. Thanks for sharing.
I used others’ suggestions and sauteed my chicken in red wine to add flavor. Then, I mixed all of the veggies with Cream of Mushroom soup and topped with mashed potatoes. Something is definitely missing from this dish. I’m not sure I would make this again. Too much work for disappointing results.
If you have “wet/loose” potatos you don’t need the soup. If your potatos are stiff, you do. 1/2 tsp of dry thyme & sage is plenty! Good flavor.
I also made modifications, and it was very tasty. Added onions and mushrooms, then cooked ground chicken in. Then I added a half can chicken broth soup to give it some moisture, just enough to keep it from being dry. I added more corn to cover the meat layer. Also for my garlic I skin it and let it boil with potatoes and just mash it in. And I put some in with my meat as well to give extra flavour. Gives a lovely mild garlic favour that is not too over powering. An d a little more cheese on top. It was moist and tasty!
So good! Made enough to feed my husband and I for a few meals. It’s just as good reheated too. Picky husband of mine even liked it enough to get over the bell peppers haha! Will use regularly, thank you!
SUPER!!! Especially the next day.
I gave this recipe a 5 and my husband gave it a 3 so I have rounded it to a 4. I will definitely be making this again. A great way to use up chicken dinner left-overs. I will be using dried rosemary next time as the fresh rosemary was a little bitter. At the recommendation of others I added a can of cream of mushroom soup on top of the vegetables.
love this however i topped mine with honey cornbread mixed, just made up the batter and poured it over the pie and spinkled a lil more cheese on it bingo perfection!! thank you for the recipe
Awesome! I used a different mashed potatoes recipe and peas instead of bell pepper and dried spices instead of fresh. My whole family (including my picky eater) ate it and didn’t complain after that first bite. Perfect quick meal and using leftovers really helped, too! Thanks!
My family & I loved this. I actually forgot to add any seasoning (salt, pepper, rosemary, & thyme), and it was still delicious. I added fresh mushrooms, and frozen peas, just because I had them. The potatoes were quite runny; I will decrease the liquid in the potatoes next time. We all agreed that it would be just as good without chicken, as well (side dish, or Meatless Mondays!). I will definitely be making this again. It was tasty, colourful, and my kids ate their veggies happily 🙂