Cheddar and Broccoli Skillet Chicken Shepherd's Pie
This gluten-free Cheddar and Broccoli Skillet Chicken Sheppard’s Pie recipe would be a wonderful addition to your Thanksgiving table. Chicken, broccoli and green peas create a hearty filling for this skillet recipe that warms your soul. The secret behind Shepard's pie is the broth-based sauce.
Keyword cheddar and chicken pie, easy chicken shepherd's pie, easy shepherd's pie
Prep Time 20minutes
Cook Time 55minutes
Total Time 1hour15minutes
Author Plating Pixels
Homemade Mashed Potato Topping (if using leftovers, skip this step)
½cupbuttercut into ¼ inch slices
18-ounce container sour cream
1/4cupwhole milkmore or less depending on thickness
salt and pepper to tasteplus 1 teaspoon salt
Shepherd's Pie Filling
3large garlic clovesminced
16-ouncesbonelessskinless chicken breasts (cut into ½ inch cubes)
1 ½cupschicken stockgluten-free
2cupsfreshor frozen broccoli, cut into ½ inch pieces
1cupfrozen green peas
1cupshredded cheddar cheese
Homemade Mashed Potatoes
Peel and cut potatoes into roughly 1-inch cubes. Place potatoes and 1-teaspoon salt in a large pot and fill with water to completely cover potatoes (leave at least 1-inch from top to prevent over boiling). Stir and place on high heat, bring to a boil. Reduce heat to medium, continue to boil for 15-20 minutes. Potatoes should be tender and a knife inserted should easily cut through. Remove from heat and drain.
Place cooked potatoes in a large bowl. Add butter, mash or mix together. Add sour cream, milk, garlic, salt and pepper. Mix together until combined, fluffy and smooth.
Meanwhile preheat oven to 400º F. Heat olive oil in large cast-iron skillet to medium-high heat. Add onion and garlic, sauté 2-3 minutes until fragrant. Add chicken, sprinkle with salt and pepper. Cook 6-8 minutes, stirring occasionally, until opaque white and just cooked through.
Reduce heat to low. Stir in Worcestershire sauce, tomato paste, chicken stock and broccoli. Cover and simmer for 10 minutes to thicken. Stir in frozen peas and cook 1-2 minutes more to defrost. Remove from heat.
Evenly spread mashed potatoes on top of filling. Use as much as you’d like, but it should be at least ½ inch thick and go to the edges. This creates that nice layer effect and keeps the sauce in while preventing it from boiling over. Sprinkle with shredded cheese.
Bake 30 minutes at 400º, until pie is warm and cheese is bubbly. Optional: broil on high for 3-5 minutes and brown top. Remove and place skillet on cooling rack. Allow to sit for at least 10 minutes to thicken before serving.