Chicken Shepherd’s Pie is one of my most treasured comfort food recipes, and I just know your family is going to love it as much as mine does. There’s nothing quite like pulling a bubbling, golden dish from the oven to bring everyone to the table with smiles on their faces.
What makes this dish so special is the creamy chicken filling combined with that buttery mashed potato topping that gets wonderfully crispy around the edges. The cream of chicken brings everything together beautifully, and using vegetable shortening in the potatoes gives them the most luxurious, fluffy texture.
I’ve made this pie for countless family dinners and potlucks, and it always disappears faster than I can blink. My grandchildren request it for their birthdays, and there’s something so satisfying about watching loved ones enjoy something made with these humble, honest ingredients.
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Chicken Shepherd’s Pie
Ingredients
- 2 pound Potatoes
- 3 cup Chicken
- 10 ounce Cream Of Chicken
- 2 cup Vegetable Shortening
Instructions
- Cook potatoes until tender.
- Drain and mash.
- If desired, whip with butter and milk.
- Spread about half the potatoes in a round 2 litre casserole.
- Mix chicken, soup and vegetables.
- Spread over potato layer.
- Top with remaining potatoes.
- Bake at 350 until heated through, about 30 minutes.
- We like all things cheesy, so I usually put one cup grated cheese on top of the chicken layer, before the top layer of potatoes.
- You can substitute an equal amount of chicken gravy for the soup.
- This reheats very well in the microwave.
- In fact, sometimes I assemble it and put it in the fridge for the next night.
- Then I don’t bother putting it in the oven at all, I just scoop out bowls full and zap them.
