Chicken Shepherd’s Pie With Hash Browns
55 min
|
intermediate
Recipe by Eunice
Introduction
My New York take on shepherd's pie: juicy garlic-thyme chicken and mixed veggies in a silky, bouillon-boosted gravy under a crispy cheddar hash brown crust.
Traditional shepherd's pie is lamb with mashed potatoes; this chicken and hash brown twist brings the same cozy comfort but cooks faster, perfect for weeknights, game day, or a bring-it-hot potluck.
Ingredients (4 servings)
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Ingredients for the Filling
- 1 lb boneless, skinless chicken breast boneless, skinless chicken breast 1 lb
- 1 Tbsp olive oil olive oil
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 small yellow onion, finely diced yellow onions 0.21 lb small
- 2 cloves garlic, minced garlic 0.18 head
- 2 Tbsp chicken bouillon powder chicken bouillon powder 1 oz
- 1 cup frozen mixed vegetables (peas, carrots, corn) frozen mixed vegetables 5.68 oz
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 2 Tbsp all-purpose flour all-purpose flour 0.03 lb
- 1 cup chicken broth chicken broth 8 fl oz
- ½ cup whole milk whole milk 4 fl oz
- ½ tsp dried thyme dried thyme 0.01 oz
- ¼ tsp sweet paprika sweet paprika 0.02 oz
Ingredients for the Topping
- 3 cups shredded hash browns (thawed if frozen) shredded hash browns 13.5 oz
- 2 Tbsp unsalted butter, melted unsalted butter 1 oz
- 1 cup shredded cheddar cheese shredded cheddar cheese 5 oz
- 1 Tbsp chicken bouillon powder chicken bouillon powder 0.5 oz
- ¼ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Chicken Shepherd’s Pie With Hash Browns
-
Heat the oven and prep the pan
Preheat the oven to 425 F and grease a 2-quart baking dish or a 10-inch cast iron skillet with a little olive oil or butter.
-
Season and sear the chicken
Dice the chicken into 1/2-inch pieces, pat dry, and season with the salt and black pepper.
Heat the olive oil in a large skillet over medium-high until shimmering, then sear the chicken in an even layer for 3 to 4 minutes until just cooked through and lightly browned, and transfer to a bowl.
-
Build the aromatic base
Lower heat to medium, add the onion to the same skillet, and cook 3 to 4 minutes until translucent, stirring up any browned bits.
Add the garlic and cook 30 seconds until fragrant, and keep it moving so it does not scorch.
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Make a quick roux
Add the butter to the skillet, let it melt, then sprinkle in the flour and whisk or stir for 1 minute until foamy and pale blond.
-
Whisk in liquids and seasonings
Slowly whisk in the chicken broth and then the milk until smooth, then add the chicken bouillon, dried thyme, and paprika.
Simmer 2 to 3 minutes, stirring, until thick and glossy like a light gravy, and taste to ensure it is savory but not overly salty.
-
Fold in vegetables and chicken
Add the frozen mixed vegetables and the seared chicken with any juices and simmer 2 minutes to heat through, then remove from heat.
-
Prep the hash brown topping
Pat the shredded hash browns very dry with paper towels to remove excess moisture so they crisp properly.
Toss the hash browns with the melted butter, cheddar, chicken bouillon, salt, and pepper until evenly coated.
-
Assemble the pie
Spread the chicken filling in the prepared dish in an even layer and gently fluff and scatter the hash brown mixture over the top without packing it down.
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Bake until bubbling and crisp
Bake at 425 F for 25 to 30 minutes until the edges bubble and the hash browns are golden and crisp, and broil for 1 to 2 minutes at the end if you want extra crunch.
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Rest and serve
Let the shepherd's pie rest 10 minutes so the filling sets and slices clean, then serve hot with a green salad or pickles for a little snap.
Substitutions
- Chicken breasts -> boneless skinless chicken thighs
- Thighs stay juicier and add a richer, more savory flavor, and the slightly higher fat keeps the filling luscious without needing extra butter.
- Shredded hash browns -> tater tots
- Crushing tater tots slightly by hand and piling them on top bakes into a craggy, ultra-crisp crust with creamy potato pockets that are dangerously good.
- Whole milk -> evaporated milk
- Evaporated milk brings body and a gentle sweetness with zero watering down, giving you a silkier sauce that clings to the chicken and veggies.
Tips
- Dry potatoes equal crisp potatoes
- Moisture is the enemy of crunch, so really squeeze or blot thawed hash browns until dry and do not compact them on top so steam can escape.
- Mind the bouillon
- Bouillon concentrates salt, so taste the sauce before adding any extra salt and let the cheddar and topping carry the rest of the seasoning.
- Go cast iron if you can
- Assembling and baking in a preheated 10-inch cast iron yields a crisp bottom edge and better heat retention so the filling stays hot at the table.
- Roux accuracy is your insurance
- Cook the roux just to a pale blond and whisk in liquids slowly to prevent lumps so the filling sets sliceable instead of soupy.
- Finish with a quick broil
- Two minutes under the broiler gives that irresistible diner-style hash brown crunch, just watch closely because it goes from golden to too dark fast.
- Flavor bump with sofrito
- Stir a tablespoon of sofrito into the sauce with the paprika for a big savory punch that plays beautifully with the chicken and cheddar.
Nutrition Facts *
| Energy | 577 | kcal |
|---|---|---|
| Protein | 35 | g |
| Total Fat | 33 | g |
| Carbohydrates | 36 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my hash brown topping pale and soft?
- The potatoes were likely wet or packed too tightly, so blot them dry, toss with melted butter, spread loosely, and finish with a short broil for color.
- My filling turned out runny, what happened?
- The roux may have been undercooked or the liquids added too quickly, so next time whisk the flour in butter for a full minute and stream in broth and milk while whisking until thickened before adding chicken and vegetables.
- Can I make this ahead?
- Assemble the filling and refrigerate up to 24 hours, then top with freshly seasoned hash browns just before baking so the potatoes do not absorb moisture and soften.
- Can I use rotisserie chicken?
- Yes, fold in 3 cups of chopped rotisserie chicken at the same step as the vegetables and skip the sear, and warm through gently so it does not dry out.
- How do I make it gluten free?
- Swap the flour for 1 tablespoon cornstarch whisked into the cold milk, then stir that slurry into the simmering broth and aromatics until thick.
- Do frozen vegetables need to be thawed first?
- No, add them straight from the freezer and simmer a couple of minutes so they release a bit of water into the sauce and come up to temperature.
Serving Suggestions
Serve with a vinegary slaw or garlicky green beans to cut through the richness and make every bite pop.
If you want to show off, drizzle on a quick hot honey while it is hot, or slide a few paper-thin jalapeno slices over the top for a cheeky kick that plays nice with the cheddar.
More pairings:
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