Chicken/Poultry

Individual Chicken Shepherd’s Pies Recipe for Two

Individual Chicken Shepherd's Pie serves 2

Individual Chicken Shepherd’s pies are easy and delicious. This mashed potato and Swiss cheese topped casserole has tender chicken, sweet corn, peas and carrots in a homemade creamy savory sauce. 

RECIPE POSTS HAVE FULL RECIPE CARDS AT BOTTOM OF POSTS

 

This dish makes a great lunch, dinner, or impressive date night meal for two.

Posts on this blog may contain affiliate links. At no additional cost to you, if you click through an affiliate link and make a purchase, I may make a small commission.

 

What is the difference between shepherd’s pie and cottage pie?

Shepherd’s pie should only contain lamb, and cottage pie usually applies to one made with beef. So this recipe should probably be named cottage pie since it does not contain lamb. For more fun facts about shepherd’s pie read this article by Jamie Oliver called 10 things you didn’t know about shepherd’s pie.

 

How to make individual Chicken Shepherd’s Pies:

Preheat the oven to 350 degrees F (180 C).

 

For the Potatoes:

Peel, dice and boil the potatoes until tender, about 15 minutes. Placing a wooden spoon on top of the water helps prevent it from boiling over.

diced potatoes boiling in a pot with a wooden spoon

 

Drain the potatoes, then mix in butter, milk and minced garlic.

cooked potatoes, garlic, butter, and milk in a bowl

 

Mash well and set aside.

mashed potatoes in a pan

 

For the Chicken Filling:

Dice the chicken into bite sized cubes.

 

In a small skillet, cook the chicken in 1 tablespoon butter until no longer pink, about 5 minutes. Set aside and keep warm.

diced chicken cooking in a skillet

 

Meanwhile, in a medium saucepan, melt the remaining 1 tablespoon butter over medium heat.

 

Whisk in the flour until smooth.

 

Gradually add the milk and then stir in the sage, thyme, salt and pepper. Bring to a boil. Reduce the heat. Cook and stir for 1-2 minutes or until thickened.

shepherd's pie sauce cooking in a pan

 

Remove the sauce from the heat. Stir in 1/4 cup Swiss cheese until melted.

 

Stir in the peas, carrots, corn and chicken.

veggies added to the sauce in a pan

 

To assemble:

Coat two 20 oz oven safe baking dishes with non-stick spray. Click for 20 oz oven safe bowls.

 

Transfer the chicken filling into the 2 baking dishes, divided evenly.

shepherd's pie filling in two baking dishes

 

Top each with mashed potatoes.

mashed potatoes on top of shepherd's pie filling in two bowls

 

Sprinkle each with the remaining cheese, divided evenly.

swiss cheese on top of mashed potatoes and shepherd's pie filling in two bowls

 

Bake 25 minutes or until heated through.

 

Let cool for 5  – 10 minutes before serving.

 

Individual Chicken Shepherd's Pies Recipe for Two

 

 

 

Yield: 2

Individual Chicken Shepherd's Pies

Individual Chicken Shepherd's Pies
Individual Chicken Shepherd’s pies are easy and delicious. This mashed potato and Swiss cheese topped casserole has tender chicken, sweet corn, peas and carrots in a homemade creamy savory sauce.
Prep Time 30 minutes
Bake Time 25 minutes
Cool Time 5 minutes
Total Time 1 hour

Ingredients

For the Potatoes:

  • 1 large potato
  • 2 Tablespoons butter
  • 1/8 cup milk
  • 2 teaspoons minced garlic

For the Chicken Filling:

  • 6 oz boneless skinless
  • 2 Tablespoons butter, divided
  • 1 Tablespoon all-purpose flour
  • 3/4 cup whole milk
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup shredded Swiss cheese, divided
  • 1/4 cup peas and carrots mix
  • 1/4 cup frozen corn

Instructions

  1. Preheat the oven to 350 degrees F (180 C).

For the Potatoes:

  1. Peel, dice and boil the potatoes until tender, about 15 minutes. Placing a wooden spoon on top of the water helps prevent it from boiling over.
  2. Drain the potatoes, then mix in butter, milk and minced garlic.
  3. Mash well and set aside.

For the Chicken Filling:

  1. Dice the chicken into bite sized cubes.
  2. In a small skillet, cook the chicken in 1 tablespoon butter until no longer pink, about 5 minutes. Set aside and keep warm.
  3. Meanwhile, in a medium saucepan, melt the remaining 1 tablespoon butter over medium heat.
  4. Whisk in the flour until smooth.
  5. Gradually add the milk and then stir in the sage, thyme, salt and pepper. Bring to a boil. Reduce the heat. Cook and stir for 1-2 minutes or until thickened.
  6. Remove the sauce from the heat. Stir in 1/4 cup Swiss cheese until melted.
  7. Stir in the peas, carrots, corn and chicken.

To Assemble:

  1. Coat two 20 oz oven safe baking dishes with non-stick spray. Click for 20 oz oven safe bowls.
  2. Transfer the chicken filling into the 2 baking dishes, divided evenly.
  3. Top each with mashed potatoes.
  4. Sprinkle each with the remaining cheese, divided evenly.
  5. Bake 25 minutes or until heated through.
  6. Let cool for 5 – 10 minutes before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving:Calories: 558 Total Fat: 34g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 96mg Sodium: 543mg Carbohydrates: 49g Fiber: 5g Sugar: 8g Protein: 17g

Sharing is caring!

You Might Also Like

No Comments

Leave a Reply

shares