Crock Pot Chicken Shepherd’s Pie

This Crock Pot Chicken Shepherd’s Pie is a hearty and comforting recipe, which includes shredded chicken and mashed potatoes. It’s the ultimate comfort food recipe, ready in about 4 hours and 10 minutes.

Crock Pot Chicken Shepherd’s Pie Ingredients

• 8 potatoes
• 1/4 cup butter
• 2/3 cup milk
• 1 medium head roasted garlic
• 1 pound cooked, shredded chicken breast meat
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1/2 cup red bell pepper, diced
• 1 cup fresh corn kernels
• 1 cup shredded Cheddar cheese

How To Make Crock Pot Chicken Shepherd’s Pie

1. Roast the garlic: Cut a head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400°F (200°C) for 45 minutes. Let cool, then squeeze out cloves.
2. Make the mashed potatoes: Peel, chop, and boil the potatoes until tender. Drain and mash with butter, milk, and roasted garlic. Set aside.
3. Assemble in slow cooker: Lightly grease the crock pot. Layer the bottom with shredded chicken. Sprinkle with salt, pepper, thyme, and rosemary. Add diced bell peppers and corn. Top with all but 1/4 cup of cheese.
4. Add mashed potatoes: Spread mashed potatoes over the mixture in the crock pot, smoothing to the edges. Sprinkle with the remaining cheese.
5. Slow cook: Cover and cook on LOW for 4 hours, or until heated through and edges are slightly golden.

Recipe Tips

• Can I use leftover rotisserie chicken? Yes, any cooked and shredded chicken works great.
• How to make it vegetarian: Substitute the chicken with lentils or cooked mushrooms.
• Can I prep this the night before? Yes, assemble everything in the slow cooker insert and refrigerate. Cook the next day.
• Can I add more vegetables? Absolutely—try adding peas, carrots, or green beans.
• How to get a crispy top: Use an oven-safe crock insert and broil for a few minutes before serving.

What To Serve With Chicken Shepherd’s Pie

This dish is filling on its own, but pairs well with:

• Simple green salad
• Garlic bread
• Roasted Brussels sprouts
• Steamed green beans

How To Store Chicken Shepherd’s Pie

Refrigerate: Store in an airtight container in the fridge for up to 4 days.

Freeze: Freeze for up to 3 months. Thaw overnight and reheat thoroughly.

Chicken Shepherd’s Pie Nutrition Facts

• Calories: 556
• Total Fat: 21g
• Saturated Fat: 11g
• Cholesterol: 99mg
• Sodium: 446mg
• Carbohydrates: 60g
• Fiber: 8g
• Sugars: 5g
• Protein: 34g
• Iron: 4mg
• Potassium: 1531mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use instant mashed potatoes?
Yes, for convenience, though fresh mashed potatoes give the best flavor.

Do I need to brown the top?
Not in the crock pot, but you can broil the top for a few minutes if your insert is oven-safe.

Can I cook it on high?
Yes, cook on HIGH for 2 to 2.5 hours.

Is this freezer-friendly?
Yes, cool completely and freeze in portions or as a whole.

Can I use canned corn?
Yes, just drain it well before adding.

Try More Recipes:

• Crock Pot Chicken Kung Pao
• Crock Pot Chicken General Tso
• Crock Pot Chicken Cashew

Crock Pot Chicken Shepherd’s Pie

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

556

kcal

A slow cooker twist on the classic shepherd’s pie with tender chicken, veggies, and garlicky mashed potatoes.

Ingredients

• 8 potatoes
  

• 1/4 cup butter
  

• 2/3 cup milk
  

• 1 medium head roasted garlic
  

• 1 pound cooked shredded chicken
  

• 1/2 tsp salt
  

• 1/2 tsp pepper
  

• 1 tbsp fresh thyme
  

• 1 tbsp fresh rosemary
  

• 1/2 cup red bell pepper, diced
  

• 1 cup corn kernels
  

• 1 cup shredded cheddar cheese

Directions

• Roast garlic at 400°F for 45 minutes. Let cool and squeeze out cloves.
  
• Boil potatoes until tender. Mash with butter, milk, and roasted garlic.
  
• Layer chicken, spices, veggies, and most cheese in a greased crock pot.
  
• Spread mashed potatoes on top and sprinkle with remaining cheese.
  
• Cover and cook on LOW for 4 hours. Serve warm.