This Chicken Cottage Pie is a bit of a cross between 2 great classics: Chicken Pot Pie and Cottage Pie. With such a winning combination, you simply can’t go wrong… the whole family will love it!.
I have no idea why I never thought of combining these two ideas before! I mean, I LOVE an excellent cottage pie; it’s been one of my all-time favorite comfort foods since I can remember. However, until recently, I was calling it Shepherd’s Pie, which is clearly incorrect; shamefully incorrect. Oh well. I might have been giving it the wrong name, but it still tasted very good and felt very nice in my tummy.
As for Chicken Pot Pie, I’ve always been a huge fan of it, but can probably count on one hand the number of times that I’ve actually made some at home. Start with the fact that I don’t want to make the pie crust—a task I probably already know I hate very much. Secondly, I find that Chicken Pot Pie tends to be a bit on the indulgent side, mostly because of the aforementioned pie crust.
But with this Chicken Cottage Pie, you get the best of both worlds — you get all the great flavor AND major comforting factor that Chicken Pot Pie provides but in a much lighter, healthier version. AND you don’t have to deal with making pie crust!.
Plus – mashed potatoes, you know. I don’t know about you, but I’ll choose a good serving of mashed potatoes over pie crust any day! Well, except if it’s Pecan Pie….
All joking aside, I think I may very well have created my new ultimate favorite version of Cottage Pie (at least I think it’s Cottage Pie, since it doesn’t have lamb in it…).
The only “problem” with this version is that you need to have cooked chicken in the fridge from another meal you’ve already made. Mind you, this can almost be seen as an advantage sometimes, you know. For instance, leftover TURKEY would work just as well… wink, wink!.
In this household, though, having access to leftover chicken never really is a problem. Seeing as how I must be making my famous Dutch Oven Roasted Chicken at least 2 to 3 times a month, I practically ALWAYS have leftover cooked chicken as well as bone chicken broth on hand.
So yeah… I get the feeling I’ll be making this often, from now on. And once you’ve had a taste of it, you’ll probably do the same!
Since they take the longest to cook, you want to start by dealing with the potatoes…
Cook them in salted boiling water and really, don’t be cheap with that salt: your water should be “salted like the sea”. Taste it. Make sure it’s salty enough. Just like pasta, potatoes absorb salt as they cook — if you don’t add enough salt now, you’ll never be able to recoup for that later, no matter how much you add. And your mashed potatoes will be bland and tasteless. No one likes tasteless mash. So there; add plenty of salt to your water and cook the potatoes until they become really soft and practically fall apart when you poke them with a fork.
And since potatoes take a while to cook, we’re not gonna just stand there and watch them boil; we’ll get the rest of the stuff done in the meantime, if that’s alright with you.
Start by preheating your oven to 375°F and then heat some olive oil in a saute pan set over medium heat; throw in some onions, carrots, celery and garlic and cook until fragrant and slightly softened, about 3 minutes.
Next, tear your cooked chicken into longish strips with your fingers, or, chop it up with a knife if you prefer your meat to stay in big chunks.
Add the chicken the pan, along with the chicken broth and water; bring that to a low boil, cover, lower the heat and simmer slowly for about 8 to 10 minutes, or until the liquid is practically all gone.
Note that to make this recipe, I used my Dutch Oven Chicken Bone Broth, which is fairly concentrated, so I used 1 cup of chicken broth and 1 cup of water. If your chicken broth wasn’t quite as tasty or concentrated, or if you wanted CRAZY intense flavor in your meat layer, you could use all chicken broth instead.
Once all the liquid is pretty much gone, throw the frozen peas and corn kernels in the pan.
No need to thaw your veggies here… in fact, you DON’T want to thaw them. As they cook, the frozen corn and peas will release a little bit of water, which will then turn into a deliciously creamy sauce at the bottom of the pan.
Hopefully your potatoes will be good and cooked by now, so we’ll get busy turning them into a luscious and fluffy puree.
When the potatoes are fully cooked (and even slightly overcooked) drain them really well and return them to the saucepan.
Whisk the milk and sour cream together in a small measuring cup and pour about half of this mixture over the potatoes. Don’t go adding it all at once because with mashed potatoes, you never know precisely how much liquid you’ll end up needing. It’s always much easier to add more than it is to remove any excess! (that would be practically impossible and you’d be stuck with loose, watery mash. No bueno!)
Now about the sour cream… I’m a huge fan of the slight, intriguing little tang that it confers to the mashed potatoes but if you feel it’s not really your thing, feel free to use a few tablespoons of ghee, butter or olive oil instead.
Beat the potatoes with an electric mixer — yes, that’s with an electric mixer. My dad thought me that trick when I was a kid and to me, it’s always been the only way! Try it, you’ll see; you’ll be amazed at how fluffy, creamy and light mashed potatoes can be!
Just start on low speed until the potatoes break down a bit and the puree starts to come together, then increase the speed to medium.
Progressively add the rest of the milk mixture, a few tablespoons at a time, beating well between each addition, until the puree becomes nice and fluffy.
Once your mashed potatoes have reached the desired consistency, adjust seasoning as needed by adding salt and ground white pepper, to taste.
Why white pepper? Well, mostly because I don’t really care for tiny black specks in my perfectly white puree and also too, I find that the taste of white pepper goes really well with mashed potatoes.
Now spread your mashed potatoes over the reserved chicken mixture; if you wanted to get real fancy about it, you could pipe your potato puree with a pastry bag equipped with a large open star tip.
Small effort – big payoff, me thinks! Especially if you happen to have all the necessary gear on hand.
Bake your Cottage Pie in a 375°F oven for 30 minutes, then broil it for 3-5 minutes or until the top becomes nice and golden. You can drizzle a little bit of olive oil over the potatoes to help them brown better.
When you’re happy with the color of your potatoes, remove the pan from the oven and allow the dish to rest for 5 to 10 minutes before serving.
Have you ever found yourself wondering what to call that delicious comfort food dish when you swap out the traditional lamb for chicken? If you’re like me, you might have been casually calling it “chicken shepherd’s pie” without realizing you were committing a culinary faux pas! Let’s dive into this tasty terminology confusion and settle it once and for all
The Great Pie Identity Crisis
I’ll be honest – for years I’ve been calling pretty much any meat topped with mashed potatoes a “shepherd’s pie.” Turns out I’ve been living a lie! According to culinary tradition, there are specific names for these dishes based on what meat you use. Let me break it down for you
- Shepherd’s Pie – Made with ground lamb or mutton (because shepherds tend sheep!)
- Cottage Pie – Made with ground beef
- Chicken Cottage Pie – The chicken version we’re discussing today
- Gardener’s Pie – The vegetarian version (no meat)
- Cumberland Pie – Similar but topped with breadcrumbs
So technically, when you make a “shepherd’s pie” with chicken, it should be called Chicken Cottage Pie. But here’s where it gets confusing – many recipes (even published ones) call it “Chicken Shepherd’s Pie” despite the terminology contradiction!
Why the Confusion Exists
The confusion comes from the fact that in North America, “shepherd’s pie” has come to mean any dish with mashed potatoes on top of a meat and vegetable base. It’s like how some people call all tissues “Kleenex” even if they’re not the same brand.
One food blogger says, “I’ve always called it Shepherd’s Pie, which I now know is wrong—so wrong it’s unbelievable.” Oh well. It tasted great and felt great in my stomach, but I think I called it the wrong thing. “.
This is exactly how I feel. What does it matter what it’s called if it tastes so good?
The Perfect Marriage: Chicken Pot Pie Meets Cottage Pie
When we make a chicken version of this classic dish, we’re essentially creating a beautiful hybrid between two comfort food favorites:
- Chicken Pot Pie – That creamy chicken and vegetable filling we all love
- Cottage Pie – The concept of topping a meat base with mashed potatoes
The result? A lighter, healthier version of both classics that gives you the best of both worlds without the hassle of making pie crust. Win-win!
Why Choose Chicken Cottage Pie?
There are several compelling reasons to make chicken cottage pie:
- Healthier Option: Chicken is leaner than traditional ground beef or lamb
- No Pie Crust Required: Skip the indulgent, time-consuming crust
- Great for Leftovers: Perfect way to use up leftover roast chicken or turkey
- Family-Friendly: Kids and adults alike love this comfort food
- Versatile: Easy to customize with your favorite vegetables
Key Ingredients for an Amazing Chicken Cottage Pie
It’s delicious whether you call it chicken shepherd’s pie or chicken cottage pie. Here’s what you’ll need.
For the Filling:
- Cooked chicken (leftover rotisserie works great!)
- Vegetables (typically carrots, peas, corn, celery)
- Onions and garlic
- Chicken broth
- Seasonings (sage, thyme, salt, pepper)
For the Topping:
- Potatoes (russet or Yukon gold work best)
- Milk or cream
- Butter or sour cream
- Salt and pepper
- Optional: cheese for sprinkling on top
Pro Tips for the Perfect Chicken Cottage Pie
Having made this dish countless times (and called it by the wrong name just as often), I’ve picked up some tricks:
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Salt Your Potato Water Like the Sea: This is crucial for flavorful mashed potatoes – bland potatoes will ruin even the best filling.
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Use an Electric Mixer for Potatoes: This might be controversial, but using an electric mixer creates the fluffiest, creamiest mashed potatoes without overworking them.
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Don’t Thaw Frozen Vegetables: Add them frozen – they’ll release just enough water to create a natural sauce.
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Let It Rest: After baking, let it sit for 5-10 minutes before serving. This allows everything to settle and makes serving easier.
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Broil for a Golden Top: For that beautiful golden crust on top, broil for the last few minutes (watch carefully so it doesn’t burn!).
Recipe Variations to Try
One of the best things about chicken cottage pie is how adaptable it is:
- Sweet Potato Topping: Swap regular potatoes for sweet potatoes for a nutritional boost
- Cheese It Up: Add cheese to the potato topping or mix some into the filling
- Wine-Infused: Replace some of the broth with white wine for depth of flavor
- Add Mushrooms: Sautéed mushrooms add an earthy dimension
- Spice It Up: Add red pepper flakes or hot sauce for a kick
Is It Worth the Fuss? Absolutely!
Despite the terminology confusion, chicken cottage pie is absolutely worth adding to your recipe rotation. It’s:
- Comforting without being too heavy
- Perfect for meal prep (it freezes beautifully!)
- Adaptable to what you have on hand
- A complete meal in one dish
My Personal Take on the Name Debate
Honestly? While I now know the technically correct term is “chicken cottage pie,” I think we can all agree that the name matters way less than how it tastes. If you grew up calling it chicken shepherd’s pie, I’m not gonna be the food police!
As one home cook put it: “I might have been giving it the wrong name, but it still tasted very good and felt very nice in my tummy.” I couldn’t agree more!
The Bottom Line
So what is shepherd’s pie with chicken called? Technically, it’s “chicken cottage pie.” But in reality, it’s called delicious comfort food that your whole family will love, regardless of what name you give it.
The next time someone corrects you for calling it chicken shepherd’s pie, you can politely inform them of the technical difference – then invite them over to taste it because, let’s be real, nobody can resist a good chicken cottage pie once it’s in front of them!
Have you been calling this dish by the wrong name too? Or do you have a special twist on your chicken cottage pie recipe? Drop a comment below – I’d love to hear about your comfort food traditions!
FAQ About Chicken Cottage Pie
Can I make chicken cottage pie ahead of time?
Absolutely! You can prepare it a day ahead and keep it refrigerated until you’re ready to bake. Just be aware you might need to add extra baking time if it’s cold from the refrigerator.
Can I freeze chicken cottage pie?
Yes! It freezes beautifully for up to 3 months. Thaw in the refrigerator before reheating.
What sides go well with chicken cottage pie?
Since it’s a complete meal with protein, vegetables and starch, a simple green salad is all you need. If you want something more, crusty bread works well to sop up any gravy.
How long will leftovers keep?
Leftovers will keep in the refrigerator for up to 4 days in an airtight container.
Can I use leftover turkey instead of chicken?
Definitely! Turkey works wonderfully, especially after Thanksgiving when you need creative ways to use up leftovers.
So there you have it – whether you call it chicken shepherd’s pie or chicken cottage pie, this comfort food classic deserves a place in your dinner rotation!
