Are you tired of the same old chicken dinner night after night? Are you looking for a new and exciting way to use this versatile protein?
Look no further than a savory chicken shepherds pie! This classic dish takes the traditional chicken dinner and elevates it to a whole new level.
Packed with hearty vegetables, mashed potatoes, and tender chicken, this dish is sure to become a family favorite for dinner time.
Shepherd’s pie has long been a beloved comfort food, but have you ever wondered about its origins? This classic dish can be traced back to the British Isles, where it was traditionally made with lamb or mutton.
The name “shepherd’s pie” originated from the fact that shepherds, who tended to sheep, often used leftover lamb in this dish.
However, over time, the recipe has evolved and various adaptations have been made, including the use of different proteins like chicken.
One of the reasons why chicken is a great twist on shepherd’s pie is its versatility. Chicken is a staple in many households and is a readily available protein.
It can be easily cooked and shredded, making it an ideal choice for this dish. Using leftover chicken or even a store-bought rotisserie chicken adds convenience and saves time in the kitchen.
Chicken shepherds pie is also a lighter and healthier option compared to traditional lamb or beef versions.
Chicken is leaner and lower in fat, making it a great choice for those who are watching their waistline. By incorporating plenty of vegetables and a mashed potato topping, you can create a balanced and nutritious meal that the whole family will enjoy.
The addition of chicken to shepherd’s pie not only adds a unique flavor but also makes it a more budget-friendly option.
Chicken is generally more affordable than lamb or beef, making this dish a cost-effective choice for families on a tight budget.
How to Make Chicken Shepherd’s Pie:
This recipe is perfect for leftover chicken or rotisserie chicken. Whatever you choose, you want the chicken to be fully cooked.
Peel and cut the potatoes then add them to a pot of water. I like to add Better Than Bouillon and garlic powder to the water to give the potatoes flavor, but that is optional.
Boil the potatoes for 15 minutes then drain them. Slowly pour in 1/4 cup of the fat free half and half and use a mixer to mash the potatoes.
While the potatoes are boiling, heat a skillet over medium heat. Add the onion and cook for 3 minutes. Stir in the minced garlic and let it cook for 1 minute.
Add the flour to the skillet and give it a good stir. Slowly add in the chicken broth while stirring, making sure there are no clumps of flour.
Heat the mixture until it simmers, then stir in the chicken and mixed vegetables. If you’re not cooking it in an oven safe skillet, transfer the mixture to an 8×8 baking dish.
Top the chicken mixture with small dollops of the mashed potatoes and evenly spread them. Sprinkle the cheddar cheese over the mashed potatoes, then bake for 15-20 minutes or until the cheese is melted.
How I Kept It Light:
One of the main things I did was to limit the butter. I only used 1 tablespoon of butter to sauté the onions and garlic.
For the mashed potatoes, I skipped the butter altogether. That’s why I like to add Better Than Bouillon and garlic powder to the water, it gives the potatoes flavor without adding points.
The mashed potatoes absorb some of the chicken mixture gravy plus they’re topped with cheese. You won’t even miss the butter in the potatoes!
I also limited the amount of potatoes, I used a food scale to weigh 1 lb. of potatoes.
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Here are some things I used for this recipe:
Yield: 6 servings
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- 2 cups boneless, skinless chicken breast, cooked and shredded
- 1 tablespoon light butter
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 2 cups chicken broth
- 1/2 cup fat free half and half, divided
- 1 cup mixed vegetables
- 1/2 teaspoon McCormick Grill Mates Monterey Chicken seasoning
- 1 lb. russet potatoes, peeled and cut into 2 inch pieces
- 1/2 cup reduced fat sharp cheddar cheese, shredded
- Salt and pepper, to taste
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Preheat oven to 375 degrees F.
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Add the potatoes to a pot of water. Bring to a boil and let them cook for 15 minutes. (Optional – add Better Than Bouillon and garlic powder to the water)
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Drain the potatoes and add them to a mixing bowl. Add up to 1/4 cup of half and half and use a mixer to mash the potatoes.
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While the potatoes are boiling, heat a skillet over medium heat. Melt the butter and add the onion. Cook for 3 minutes then add the minced garlic and cook for 1 more minute.
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Add the flour to the skillet and give it a good stir. Slowly add in the chicken broth while stirring, making sure there are no clumps of flour.
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Heat the mixture until it simmers, then stir in the chicken and mixed vegetables. If you're not cooking it in an oven safe skillet, transfer the mixture to an 8×8 baking dish.
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Top the chicken mixture with small dollops of the mashed potatoes and evenly spread them. Sprinkle the cheddar cheese over the mashed potatoes then bake for 15-20 minutes, or until the cheese is melted.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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