Tuscan Chicken Shepherd’s Pie

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tuscan shepherd's pie

Tuscan Chicken Shepard’s Pie

Shepherd’s Pie, redefined!  The consummate comfort food with a healthy spin, ready in 30 minutes.  Made leaner and heartier with chicken and a special ingredient, your meat lovers will never miss the beef.  Trust me, my midwestern meat and potatoes man gobbled this up like it was a big fat steak.


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tuscan chicken shepard's pie on red plate

Tuscan Chicken Shepherd’s Pie

Donna Elick
Shepherd’s Pie, redefined! The consummate comfort food with a healthy spin, ready in 30 minutes. Made leaner and heartier with chicken and a special ingredient, your meat lovers will never miss the beef.
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main
Cuisine American
Method Oven
Servings 8


  • 2 pounds russet potatoes
  • 1 tablespoon + 2 teaspoons kosher salt, divided
  • 1 tablespoon olive oil, extra virgin
  • 1 pound lean ground chicken
  • 1/2 medium onion, grated
  • 3 clove garlic, pressed
  • 1 teaspoon fresh-cracked black pepper, divided
  • 14.5 ounce can white beans, rinsed and drained
  • 2 cup frozen corn, or vegetable of your choice
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 teaspoon poultry seasoning
  • 2 tablespoons sour cream
  • 2 tablespoons cream cheese
  • 1/4 cup milk
  • 8 ounces Italian blend cheese, shredded
  • 2 tablespoons flat leaf Italian parsley, chopped


  • Peel and cut potatoes into ½” pieces, place in a saucepan with enough water to cover potatoes and 1 tablespoon kosher salt. Cover and place on high heat and allow to boil.
  • While potatoes are cooking, place a large skillet over medium high heat with olive oil in it. Add chicken and stir. Grate onion and add to pan. Stir to combine. Using a garlic press, mince garlic and add to pan. Add 1 teaspoon salt and ½ teaspoon pepper, stir to combine.
  • Preheat oven to broil.
  • Meanwhile, in a small saucepan over medium heat whisk 2 Tbsp butter and flour and allow to cook for 3 minutes. Add chicken broth and poultry seasoning. Whisk to combine and cook for 2-3 minutes until thickened.
  • Add corn and beans to chicken mixture, pour gravy on top. Stir to combine.
  • Drain potatoes, add 2 Tbsp butter, cream cheese, sour cream, ¼ cup milk, 1 teaspoon kosher salt and ½ teaspoon fresh ground pepper to pan and pour potatoes on top. Mash and combine with potato masher. Add ½ of cheese, stir to combine.
  • Spread mashed potatoes over top of the chicken mixture. Spread evenly to edges of pan. Sprinkle remaining cheese over top. Place pan in oven under broiler until cheese is golden brown and bubbly. 1-3 minutes. Keep a close eye on cheese.
  • Remove from oven, sprinkle with parsley, serve and enjoy.


Serving: 1 | Calories: 464cal | Carbohydrates: 46g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 1096mg | Sugar: 2g | Fiber: 5g | Calcium: 142mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

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  1. You had a perfect golden crust on the topping. I'll have to make this casserole for my family, perfect comfort food. What brand of Italian mixed cheese did you use, Sargento?

  2. 5 stars
    Who doesn’t love a good Shepard’s pie? This one is absolutely amazing and the flavor profile is wonderful!

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