Chicken Dijon Shepherds Pie
Transform your comfort food game with this Chicken Dijon Shepherd's Pie—an elegant twist on a classic favorite. This recipe combines tender, shredded chicken with a creamy Dijon mustard sauce, studded with hearty vegetables like carrots, peas, and onions. Topped with a golden, Parmesan-infused mashed potato layer, it’s the perfect blend of creamy, savory, and satisfying. With its rich flavors and gorgeous potato topping, this dish not only feels indulgent but also offers a lighter take on traditional shepherd's pie by swapping beef for lean chicken. Ideal for cozy family dinners or make-ahead meal prepping, this crowd-pleaser bakes to bubbly perfection in under an hour. Whether you're craving comfort food or looking for a one-dish dinner, Chicken Dijon Shepherd's Pie is certain to impress and delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 1 cup Frozen peas
- 2 Garlic cloves, minced
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 2 tablespoons Dijon mustard
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Russet potatoes, peeled and cubed
- 0.25 cup Milk
- 0.25 cup Grated Parmesan cheese
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large pot of salted boiling water, cook the potatoes until tender, about 15-20 minutes. Drain, then mash with butter, milk, Parmesan, and a pinch of salt and pepper. Set aside.
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, carrots, and garlic. Sauté for about 5 minutes, until softened.
Add the chicken breasts to the skillet and cook until golden on both sides, about 7 minutes per side. Remove the chicken, shred it using two forks, and set aside.
In the same skillet, melt 2 tablespoons of butter. Stir in the flour and cook for 1 minute, until lightly golden.
Gradually whisk in the chicken stock and heavy cream, creating a smooth sauce. Stir in Dijon mustard, salt, and black pepper.
Return the shredded chicken to the skillet, followed by the frozen peas. Mix well to combine, then simmer for 5 minutes until the filling thickens.
Transfer the chicken filling to a greased baking dish. Spread the mashed potatoes evenly over the top, creating a smooth layer.
Use the back of a fork to create ridges on the mashed potato topping. Dot the top with the remaining 2 tablespoons of butter.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven, let it cool for 5 minutes, and serve warm.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 4113 mg | 179% | |
| Total Carbohydrate | 273.9 g | 100% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 32.5 g | ||
| Protein | 215.8 g | 432% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 676 mg | 52% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 7433 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
