Chicken Shepherd’s Pie With Hash Browns

Prep Time	Cook Time	Total Time
20 min	35 min	55 min

Prep Time

Cook Time

Total Time

20 min

35 min

55 min

Introduction

This chicken shepherd’s pie with hash browns is cozy, creamy comfort food with a fun twist on the classic mashed potato topping.

Juicy chicken, mixed veggies, and a rich, savory gravy bake together under a crispy, cheesy hash brown crust.

It is perfect for busy weeknights, chilly evenings, or any time you need an easy, family-friendly casserole that everyone loves.

How to Make Chicken Shepherd’s Pie With Hash Browns

Prep mode (keeps screen active)

Prep the oven and pan

Preheat your oven to 400°F and lightly grease an 8x8-inch or 9-inch square baking dish.
Cook the chicken

Heat the olive oil in a large skillet over medium heat.
Season the chicken all over with about half the salt and pepper.
Cook the chicken 5 to 7 minutes per side, until browned outside and no longer pink inside.
Transfer to a plate and let it rest, then shred or dice into bite-size pieces.

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Soften the onion and garlic

In the same skillet, add the diced onion over medium heat.
Cook, stirring often, until soft and lightly golden, about 5 minutes.
Stir in the garlic and cook just until fragrant, about 30 seconds.
Build the creamy sauce

Add the butter to the skillet with the onions and let it melt.
Sprinkle the flour over the butter and cook, stirring constantly, for about 1 minute.
Whisk in the chicken broth and milk, smoothing out any lumps.
Stir in the chicken bouillon, thyme, paprika, and the remaining salt and pepper.
Simmer, stirring often, until the sauce is thick enough to coat a spoon, 3 to 5 minutes.
Add vegetables and chicken to the filling

Stir the frozen mixed vegetables into the sauce.
Cook until they are heated through, about 2 minutes.
Fold in the shredded or diced chicken and turn off the heat.

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Mix the hash brown topping

In a large bowl, combine the shredded hash browns, melted butter, cheddar cheese, chicken bouillon, salt, and pepper.
Toss gently until the potatoes are evenly coated and the seasoning looks well distributed.
Assemble the shepherd’s pie

Spread the warm chicken mixture evenly in the prepared baking dish.
Fluff the hash brown mixture with a fork, then scatter it evenly over the filling, covering it completely.
Very lightly press the potatoes so they hold together but still have a rough, craggy surface.
Bake until golden and bubbly

Bake for 25 to 30 minutes, until the filling is bubbling at the edges and the potatoes look golden in spots.
If you want extra color, broil for 1 to 2 minutes, watching very closely.
Let the dish rest 10 minutes before serving so the layers can set slightly.

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Substitutions

Use rotisserie chicken instead of raw chicken breasts

Shredded rotisserie chicken saves time and adds deeper roasted flavor. Stir it directly into the finished sauce and skip cooking the raw chicken breasts.

Swap cheddar cheese with Monterey Jack or pepper Jack

Monterey Jack melts very smoothly and gives a milder, buttery taste that kids often love. Pepper Jack adds a gentle kick for anyone who likes a little heat in their comfort food.

Try tater tots instead of shredded hash browns

Frozen tater tots create a thicker, super-crispy potato crust with a fun, nostalgic feel. Arrange them in tight rows over the filling so every bite gets crunchy potato.

Tips

Drain excess liquid from hash browns: If your hash browns seem very wet, squeeze them gently in a clean towel before mixing. Drier potatoes crisp better and keep the topping from turning soggy.
Use small, even chicken pieces: Try to shred or dice the chicken into small, even pieces. They soak up the sauce and give you a bit of chicken in every bite.
Let the filling thicken enough: Do not rush the sauce on the stove. If it is too thin, the pie can turn soupy instead of sliceable.
Bake on a sheet pan for easy cleanup: Place the baking dish on a rimmed sheet pan before it goes into the oven. Any bubbling overflow will land on the pan, not your oven floor.
Make it ahead and reheat: Assemble the shepherd’s pie, cover it tightly, and refrigerate for up to 24 hours before baking. Bake straight from the fridge, adding 5 to 10 extra minutes as needed.

Nutrition Facts ^*

Energy	669	kcal
Protein	38	g
Total Fat	39	g
Carbohydrates	44	g
Dietary Fiber	7	g

Energy

669

kcal

Protein

Total Fat

Carbohydrates

Dietary Fiber

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I tell when the chicken is fully cooked before shredding?: The safest way is to use an instant-read thermometer in the thickest part of the chicken. It should read at least 165°F, and the juices should run clear, not pink.
My hash brown topping did not get crispy. What went wrong?: If the potatoes start very wet or piled too thick, they will steam instead of crisp. Make sure the hash browns are thawed and dried, and avoid packing them down tightly.
Can I use fresh vegetables instead of frozen mixed vegetables?: Yes, but you should sauté firm vegetables like carrots a few minutes first so they soften. Peas and corn can go in closer to the end, since they cook very quickly.
How do I reheat leftovers so the topping stays nice?: Reheat leftovers in the oven at 350°F, loosely covered with foil, until hot in the center. Remove the foil near the end or turn on the broiler briefly to refresh the crisp top.
Can I freeze this chicken shepherd’s pie?: Yes, this dish freezes well before or after baking. Wrap it tightly to prevent freezer burn, and thaw overnight in the fridge before reheating.

Serving Suggestions