Cheddar and Broccoli Skillet Chicken Shepherd's Pie -

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.
Course Holiday
Cuisine American
Keyword cheddar and chicken pie, easy chicken shepherd's pie, easy shepherd's pie
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 437kcal
Author Plating Pixels


Homemade Mashed Potato Topping (if using leftovers, skip this step)

  • 5 pounds Russet potatoes
  • ½ cup butter cut into ¼ inch slices
  • 1 8-ounce container sour cream
  • 1/4 cup whole milk more or less depending on thickness
  • 3-4 garlic cloves minced
  • salt and pepper to taste plus 1 teaspoon salt

Shepherd's Pie Filling

  • 2 tablespoons olive oil
  • 1 white onion chopped
  • 3 large garlic cloves minced
  • 16- ounces boneless skinless chicken breasts (cut into ½ inch cubes)
  • 2 tablespoons Worcestershire sauce gluten-free
  • 2 tablespoons tomato paste
  • 1 ½ cups chicken stock gluten-free
  • 2 cups fresh or frozen broccoli, cut into ½ inch pieces
  • 1 cup frozen green peas
  • 1 cup shredded 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.

Shepherd's Pie

  • 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.


Calories: 437kcal | Carbohydrates: 49g | Protein: 20g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 301mg | Potassium: 1341mg | Fiber: 4g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 24.1mg | Calcium: 160mg | Iron: 3.3mg