Shepherd’s Pie (Chicken Leftovers)

This delicious and hearty Leftover Chicken Shepherds Pie comes together easily thanks to leftover chicken and mashed potatoes. Rôtisserie Chicken also works great. A perfect weeknight recipe.

2 tsp. extra-virgin olive oil
1 small onion, diced
¼ cup celery, diced
⅓ cup carrots, diced
2 Tbsp. all-purpose flour, unbleached
1 Tbsp. butter
1 cup chicken broth
1 cup chicken, leftover cooked, diced
½ cup peas and/or corn, frozen, thawed
2 cups potatoes, leftover mashed, reheated slightly
sea salt
black pepper, freshly ground

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Heat oil in a large heavy or cast iron skillet over medium heat. Add onion, celery and carrots and sauté over medium heat until soft and translucent, about 5 minutes.

Add butter and allow to melt. Sprinkle flour evenly over vegetables and stir to until the mixture becomes paste-like. Cook, stirring constantly for 1 minute. Gradually begin adding broth, stirring constantly until incorporated. Reduce heat and allow to simmer until it has a thick, saucy texture.

Remove pan from heat. Fold in chicken and peas and stir to combine. Season with salt and pepper to taste. Spread filling evenly across the bottom of the pan and top with mashed potatoes. Gently spread potatoes over the filling to create an even layer.

Transfer pan to the oven and bake for 25 minutes, until the filling is bubbly. Switch oven to broiler and broil for 5 minutes or until mashed potatoes are golden brown.

Remove from oven and allow to cool in the pan for five minutes before serving.

Makes 4 servings.

Cook's Notes:

Would also work great with leftover rôtisserie chicken and pre-made store-bought mashed potatoes.