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!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In the same skillet, melt 2 tablespoons of butter. Stir in the flour and cook for 1 minute, until lightly golden.

Step 6

Gradually whisk in the chicken stock and heavy cream, creating a smooth sauce. Stir in Dijon mustard, salt, and black pepper.

Step 7

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.

Step 8

Transfer the chicken filling to a greased baking dish. Spread the mashed potatoes evenly over the top, creating a smooth layer.

Step 9

Use the back of a fork to create ridges on the mashed potato topping. Dot the top with the remaining 2 tablespoons of butter.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.

Step 11

Remove from the oven, let it cool for 5 minutes, and serve warm.

Nutrition Facts

Serving size	(2804.2g)

Amount per serving	% Daily Value*
Calories	3200.5

Total Fat 138.9g	0%
Saturated Fat 64.2g	0%
Polyunsaturated Fat 1.4g
Cholesterol 715.8mg	0%
Sodium 4112.9mg	0%
Total Carbohydrate 273.9g	0%
Dietary Fiber 31.1g	0%
Total Sugars 32.5g
Protein 215.8g	0%

Vitamin D 31.8IU	0%
Calcium 676.3mg	0%
Iron 19.0mg	0%
Potassium 7433.3mg	0%

*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.

Source of Calories

Fat: 39.0%

Protein: 26.9%

Carbs: 34.1%