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Easy Chicken Shepherd's Pie

"Here's a delicious twist on pot pie your family is sure to love! Chicken, veggies, cream of mushroom soup and instant mashed potato flakes transform into a mouth-watering dish that's irresistible!"
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1 h 10 m servings 396 cals
Original recipe yields 4 servings

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  1. Heat the oven to 350 degrees F. Stir the soup and 1/4 cup water in a large bowl.
  2. Season the chicken with 1/2 teaspoon black pepper, the onion powder and poultry seasoning. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
  3. Add the chicken and vegetables to the soup mixture and stir to coat. Spoon the chicken mixture into a 2-quart round casserole.
  4. Microwave the remaining water in a microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add the potato flakes and stir until the water is absorbed. Stir in the milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until the mixture is hot. Spread the potato mixture over the chicken mixture. Sprinkle with the cheese.
  5. Bake for 40 minutes or until the chicken mixture is hot and bubbling.


  • Please note that the Heart-Check Food Certification does not apply to recipes or information reached through links unless expressly stated.

Nutrition Facts

Per Serving: 396 calories; 8.8 g fat; 39.1 g carbohydrates; 40.2 g protein; 80 mg cholesterol; 534 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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So easy yet so Delish! I used 2 cans of Kirkland chunky white chicken breast meat and in place of the water, I used milk. Everyone loved it. Thanks for another great recipe!

I made this as the recipe was written, with the exception of using my own leftover mashed potatoes rather than instant. I think next time I'll add a little salt and perhaps a dash garlic powder...