This is what happens when shepherd’s pie gets a modern makeover and trades its mashed potatoes for crispy golden hash browns on top. We’re talking a savory chicken and veggie filling in a rich gravy, topped with shredded potatoes that get all crunchy and golden in the oven — basically, it’s like shepherd’s pie went to a diner and came back way cooler. The hash brown top is crispy, the filling is creamy and comforting, and the whole thing is basically a warm hug in casserole form. My dad called it “the ultimate comfort food upgrade” and then asked if I could make it every Sunday. That’s how good this is, folks.
Why You’ll Love This Recipe
It’s comfort food with a crispy, crunchy twist.
Perfect for using up leftover chicken (or rotisserie chicken).
The hash brown topping is way easier than mashing potatoes.
One-dish wonder that feeds a crowd.
Great for meal prep — reheats like a dream.
Kids actually eat their vegetables without complaining (the gravy does the trick).
The Good Stuff You’ll Need
For the Chicken Filling:
- 3 cups cooked chicken, diced or shredded (rotisserie works great)
- 2 tbsp butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream (or milk)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp Worcestershire sauce
- Salt + pepper to taste
- 1/4 tsp paprika
For the Hash Brown Topping:
- 20 oz frozen shredded hash browns, thawed
- 3 tbsp butter, melted
- 1 cup shredded cheddar cheese
- 1/2 cup parmesan cheese, grated
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt + pepper to taste
- Cooking spray
For Finishing:
- Extra shredded cheese
- Fresh parsley, chopped
- Green onions, sliced
Let’s Do This
Step 1: Build That Filling
Preheat oven to 400°F. Grease a 9×13 inch baking dish with cooking spray.
In a large skillet over medium heat, melt butter. Add onion, carrots, and celery. Sauté 5-7 minutes until softened. Add garlic and cook 1 more minute.
Sprinkle flour over the veggies and stir to coat. Cook for 1-2 minutes (this gets rid of the raw flour taste).
Step 2: Gravy Time
Slowly pour in chicken broth, whisking constantly to prevent lumps. Add cream, thyme, rosemary, Worcestershire, paprika, salt, and pepper.
Bring to a simmer and cook 3-4 minutes until the gravy thickens. It should coat the back of a spoon.
Stir in chicken, peas, and corn. Taste and adjust seasoning — more salt? More herbs? You’re the boss.
Step 3: Layer It Up
Pour the chicken mixture into your prepared baking dish and spread evenly. This is your flavor base — make it count.
Step 4: Hash Brown Magic
In a large bowl, combine thawed hash browns, melted butter, cheddar cheese, parmesan, garlic powder, onion powder, salt, and pepper. Mix well.
Spread hash brown mixture evenly over the chicken filling. Press down gently to create an even layer. Don’t pack it too tight — you want some texture.
Spray the top lightly with cooking spray (this helps it get extra crispy and golden).
Step 5: Bake to Perfection
Bake uncovered for 35-40 minutes until the hash browns are golden brown and crispy on top and the filling is bubbling around the edges.
If you want extra crispy hash browns, broil for 2-3 minutes at the end (watch it closely!).
Step 6: The Grand Finale
Let cool for 5-10 minutes before serving (I know it’s hard, but trust me — the filling needs to set).
Sprinkle with extra cheese, fresh parsley, and green onions. Serve hot and prepare for the compliments.
Serving Suggestions
Serve with a simple green salad to balance the richness.
Crusty bread for soaking up any extra gravy.
A cold beer or glass of white wine pairs beautifully.
Leftovers are amazing — the flavors get even better the next day.
Switch It Up
Turkey Version: Use leftover turkey instead of chicken (perfect for Thanksgiving leftovers).
Veggie Boost: Add mushrooms, green beans, or bell peppers to the filling.
Spicy Kick: Add diced jalapeños or a dash of hot sauce to the gravy.
Different Cheese: Try gruyere, monterey jack, or pepper jack for different flavors.
Loaded Version: Add bacon bits to the hash brown layer.
Healthier Option: Use sweet potato hash browns and add extra veggies.
Pro Tips
Thaw Hash Browns: Make sure they’re fully thawed and pat dry to remove excess moisture.
Don’t Skip the Butter: It’s what makes the hash browns crispy and golden.
Gravy Consistency: Should be thick enough to coat a spoon but still pourable.
Even Layer: Press hash browns down gently but don’t pack them tight.
Let It Rest: Those 5-10 minutes make serving SO much easier.
Make-Ahead Tips
Assemble completely (minus baking) and refrigerate up to 24 hours. Add 10 minutes to baking time if baking from cold.
The filling can be made 2 days ahead and stored separately.
Baked casserole freezes well for up to 3 months. Thaw overnight and reheat at 350°F.
Leftovers keep 3-4 days in the fridge and reheat beautifully in the oven or microwave.
Questions People Actually Ask
Q: Can I use fresh potatoes instead of frozen hash browns? A: Yes! Shred them, squeeze out excess moisture, and use the same way.
Q: My hash browns aren’t getting crispy — why? A: Too much moisture. Make sure they’re thawed and patted dry, and don’t skip the cooking spray.
Q: Can I make this without cream? A: Use all chicken broth or substitute milk. It’ll be slightly less rich but still delicious.
Q: What if I don’t have rotisserie chicken? A: Cook 1.5 lbs chicken breast in broth until done, then shred or dice.
Q: Can I add more vegetables? A: Absolutely! Just make sure they’re cooked or they’ll release water and make it soggy.
Q: Do I have to use frozen hash browns? A: They work best, but fresh shredded potatoes work too (just remove excess moisture first).
Q: Can I make individual servings? A: Yes! Use ramekins or muffin tins and adjust baking time to 20-25 minutes.
Print
Chicken Shepherd’s Pie With Hash Browns
- Total Time: 1 hour 5 minutes
- Yield: 8–10 servings 1x
Description
This is what happens when shepherd’s pie gets a modern makeover and trades its mashed potatoes for crispy golden hash browns on top. We’re talking a savory chicken and veggie filling in a rich gravy, topped with shredded potatoes that get all crunchy and golden in the oven — basically, it’s like shepherd’s pie went to a diner and came back way cooler. The hash brown top is crispy, the filling is creamy and comforting, and the whole thing is basically a warm hug in casserole form. My dad called it “the ultimate comfort food upgrade” and then asked if I could make it every Sunday. That’s how good this is, folks.
Ingredients
For the Chicken Filling:
- 3 cups cooked chicken, diced or shredded (rotisserie works great)
- 2 tbsp butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream (or milk)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp Worcestershire sauce
- Salt + pepper to taste
- 1/4 tsp paprika
For the Hash Brown Topping:
- 20 oz frozen shredded hash browns, thawed
- 3 tbsp butter, melted
- 1 cup shredded cheddar cheese
- 1/2 cup parmesan cheese, grated
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt + pepper to taste
- Cooking spray
For Finishing:
- Extra shredded cheese
- Fresh parsley, chopped
- Green onions, sliced
Instructions
Preheat oven to 400°F. Grease a 9×13 inch baking dish with cooking spray.
In a large skillet over medium heat, melt butter. Add onion, carrots, and celery. Sauté 5-7 minutes until softened. Add garlic and cook 1 more minute.
Sprinkle flour over the veggies and stir to coat. Cook for 1-2 minutes (this gets rid of the raw flour taste).
Slowly pour in chicken broth, whisking constantly to prevent lumps. Add cream, thyme, rosemary, Worcestershire, paprika, salt, and pepper.
Bring to a simmer and cook 3-4 minutes until the gravy thickens. It should coat the back of a spoon.
Stir in chicken, peas, and corn. Taste and adjust seasoning — more salt? More herbs? You’re the boss.
Pour the chicken mixture into your prepared baking dish and spread evenly. This is your flavor base — make it count.
In a large bowl, combine thawed hash browns, melted butter, cheddar cheese, parmesan, garlic powder, onion powder, salt, and pepper. Mix well.
Spread hash brown mixture evenly over the chicken filling. Press down gently to create an even layer. Don’t pack it too tight — you want some texture.
Spray the top lightly with cooking spray (this helps it get extra crispy and golden).
Bake uncovered for 35-40 minutes until the hash browns are golden brown and crispy on top and the filling is bubbling around the edges.
If you want extra crispy hash browns, broil for 2-3 minutes at the end (watch it closely!).
Let cool for 5-10 minutes before serving (I know it’s hard, but trust me — the filling needs to set).
Sprinkle with extra cheese, fresh parsley, and green onions. Serve hot and prepare for the compliments.
Notes
Serve with a simple green salad to balance the richness.
Crusty bread for soaking up any extra gravy.
A cold beer or glass of white wine pairs beautifully.
Leftovers are amazing — the flavors get even better the next day.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~22g
- Carbohydrates: ~30g
- Protein: ~28g