Turn your leftover roast chicken into a comforting, flavourful leftover chicken shepherd’s pie. This creamy bake is full of vegetables and finished with a golden potato and sweet potato mash. It’s an easy, family-friendly way to use up roast chicken and makes a satisfying midweek dinner.
I know a traditional shepherd’s pie uses lamb, but this version made with leftover roast chicken is a delicious use of leftovers—so I’m calling it leftover chicken shepherd’s pie. Tender diced chicken is combined with sautéed leeks, carrots and mushrooms in a rich, lightly mustarded cream sauce, then topped with a mixed potato and sweet potato mash.
Besides being tasty, this pie is very flexible. If you already have leftover mashed potato, use it for the topping. If not, a quick boil of potatoes and sweet potato while you prepare the filling is all you need. From start to oven it takes around 30 minutes to assemble, then 20 minutes to bake until the topping is golden.
Ingredients
This recipe serves 4. Adjust quantities to match the amount of leftover chicken you have.
- Leftover roast chicken – about 3 cups diced or shredded (white and dark meat both fine).
- Carrot – 1 large, peeled and diced.
- Leek – 1 large, washed thoroughly and sliced.
- Mushrooms – about 1 cup, coarsely chopped (any variety).
- Frozen peas – 1 cup (optional; add straight from the freezer).
- Double (heavy) cream – 1 cup (approx. 240 ml). Single cream or milk may be substituted.
- Chicken stock – 1 cup (approx. 240 ml). Use vegetable stock if preferred or thin leftover gravy.
- Wholegrain or Dijon mustard – 1 tablespoon for a bright tang.
- Flour – 1½ tablespoons to thicken the sauce.
- Oil – 2 tablespoons neutral oil for frying (e.g., sunflower or rapeseed).
- Potatoes and sweet potato – for the mash: 2 large potatoes and 1 large sweet potato, peeled and cut into chunks.
- Butter and milk/cream – a knob of butter and 2 tablespoons of milk or cream to mash the potatoes.
- Salt – to taste for cooking the potatoes and seasoning the filling.
(Exact quantities and the printable recipe card can be found in the recipe section below.)
Instructions
Step 1 – Make the mash: Place the potatoes and sweet potato in a saucepan, cover with cold water and add a teaspoon of salt. Bring to a boil and cook for about 10 minutes, or until tender. Drain, return to the pan and mash with a knob of butter and 2 tablespoons of milk or cream. Set aside.
Step 2 – Cook the vegetables: Heat the oil in a large frying pan over moderate heat. Sauté the leeks and carrots for about 5 minutes until they begin to soften. Add the mushrooms and cook for another 3–4 minutes.
Step 3 – Thicken: Remove the pan from the heat and stir in the flour, mixing well to avoid lumps.
Step 4 – Add stock and mustard: Return the pan to the heat, pour in the stock and add the mustard. Bring to a gentle boil, stirring until the sauce thickens.
Step 5 – Finish the sauce: Remove from the heat and stir in the cream and frozen peas (if using).
Step 6 – Add the chicken: Stir in the diced leftover chicken so it is coated in the creamy vegetable sauce.
Step 7 – Assemble: Transfer the chicken mixture to a casserole dish (about 10″ x 7″ / 25 x 17 cm).
Step 8 – Top with mash: Spoon the potato and sweet potato mash over the filling. Use a fork to smooth and create light ridges.
Step 9 – Bake: Bake in a preheated oven at 200°C / 400°F for 20 minutes, or until the topping is golden and the filling is bubbling through the edges.
Step 10 – Serve: Let the pie rest a few minutes, then serve hot.
Tips for a successful outcome
- Cut potatoes into evenly sized pieces so they cook at the same rate.
- Add the flour off the heat to avoid lumps, then return to the heat when you add the stock so the sauce can thicken gradually.
- If you prefer a richer mash, use cream instead of milk.
- For neat coverage, place spoonfuls of mash around the filling then spread with a fork to form a smooth layer with ridges.
Serving suggestions
This pie already contains plenty of vegetables, so keep sides simple. A fresh green salad or a light tomato salad balances the richness. A slice of crusty bread is a good option if you want something more substantial.
Variations
Swap or add vegetables depending on what you have. Try diced red pepper, sliced green beans, cubed butternut squash, or sweetcorn instead of peas. Use leftover mashed potatoes for the topping or sprinkle the finished mash with grated cheese or crushed crisps for extra texture.
Equipment
- Saucepan and colander for boiling the potatoes.
- Large frying pan or sauté pan for the filling.
- Baking dish large enough to hold the filling and mash (approximately 10″ x 7″).
Storage
Store leftovers in the refrigerator for up to three days and reheat in the microwave or in a covered baking dish at 200°C / 400°F until piping hot (about 10 minutes). For make-ahead meals, assemble the pie and refrigerate, then bake when needed. To freeze, assemble in disposable containers and freeze for up to three months; bake from frozen at the same oven temperature for 30–35 minutes until heated through and browned on top.
Nutrition (approx.)
Per serving: Calories 442; Carbohydrates 28.4 g; Protein 27.7 g; Fat 24.6 g; Saturated fat 10.2 g; Cholesterol 107 mg; Sodium 325 mg; Potassium 745 mg; Fiber 5.2 g; Sugar 6.4 g. These values are estimates and should be used for guidance only.
The recipe
Leftover chicken shepherd’s pie
Serves: 4 • Prep: 30 minutes • Cook: 20 minutes • Total: 50 minutes
Ingredients
- 3 cups leftover roast chicken, diced or shredded
- 1 large carrot, peeled and diced
- 1 large leek, washed and sliced
- 1 cup mushrooms, coarsely chopped
- 1 cup frozen peas (optional)
- 1 cup (240 ml) double or heavy cream (or substitute single cream or milk)
- 1 cup (240 ml) chicken stock
- 1 tablespoon wholegrain or Dijon mustard
- 1½ tablespoons flour
- 2 tablespoons sunflower or neutral oil
- 2 large potatoes, peeled and cut into chunks
- 1 large sweet potato, peeled and cut into chunks
- 1 teaspoon salt (for boiling potatoes)
- 1 tablespoon butter and 2 tablespoons cream or milk for the mash
Method
- Boil potatoes and sweet potato in salted water until tender, drain and mash with butter and milk or cream. Set aside.
- Heat oil and sauté leek and carrot for 5 minutes. Add mushrooms and cook 3–4 more minutes.
- Remove pan from heat, stir in the flour to coat the vegetables, removing lumps.
- Return to the heat, add stock and mustard, bring to a boil and stir until thickened.
- Remove from heat, stir in the cream and peas if using, then fold in the diced chicken.
- Transfer to a casserole dish, top with spoonfuls of mash, smooth with a fork and create light ridges.
- Bake at 200°C / 400°F for 20 minutes or until golden. Serve hot.