Shredded Chicken + Sweet Potato Shepherd's Pie

Cozy up with this Shredded Chicken + Sweet Potato Shepherd’s Pie! It’s the perfect quick and easy gluten free dinner that is packed with flavor!

I’m back with a cozy dinner because it has been unexpectedly chilllly here in southern California. Chilly to the point that I’m walking around in a puffy jacket and driving with my seat heater on. I’m being dramatic because it’s only 60F.

Shredded Chicken + Sweet Potato Shepherd's Pie

I wanted to switch up the traditional shepherd’s pie and make it a bit more unique and different and fun. This is the kind of meal that’s super customizable. Swap in any leftover veggies you have in the fridge from the week. Swap out the leek for an onion. Change the carrots with some pepper or corn or peas. It’ll be delicious no matter what AND! And it will be fun to play around with it. 

So, let’s get into this Shredded Chicken + Sweet Potato Shepherd’s Pie. I can’t wait for you guys to give it a try!

Cook the chicken. If you’re using an instant pot, place 1 cup of chicken broth, water, and chicken into your instant pot. Press the meat button and cook for 10 minutes. Make sure the knob is set to sealing. If using a regular pot, bring the broth and water to a boil and add the chicken. Simmer for 15 – 20 minutes until cooked through. 

Shredded Chicken + Sweet Potato Shepherd's Pie

Place a medium pot filled with water over high heat and bring to a boil. Turn the heat down to medium and cook for 15 minutes. 

Once the 10 minutes is over, you’ll switch the sealing knob to venting and allow all the steam to release. 

While the chicken is cooking, place the carrots, leek, and celery in a large pan with the butter over medium-high heat. Add the sea salt and garlic and sauté for 10 – 15 minutes until golden brown. 

Shredded Chicken + Sweet Potato Shepherd's Pie

Once the chicken is done cooking, place it on a cutting board and pull it apart with two forks. Transfer the chicken into the pan with the veggies. Add 1/4 cup chicken broth, soy sauce, ketchup, and bbq sauce. Cook for 5 minutes until the sauce is incorporated into chicken. Transfer to a baking dish and spread across the bottom of the dish. 

Once the sweet potato is easily pierced with a fork, strain the water out and transfer the sweet potatoes along with 3 tablespoons of butter, 2 cloves garlic, and sea salt into a food processor. Turn the processor on and allow it to process for a few minutes until the sweet potato is smooth. Transfer the sweet potato mash on top of the chicken and spread it out with a rubber spatula. Bake for 10 minutes then broil for 2 minutes until the top is golden brown. 

Sprinkle with fresh thyme and scoop onto plates or bowls and enjoy.

Shredded Chicken + Sweet Potato Shepherd's Pie

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Shredded Chicken + Sweet Potato Shepherd’s Pie

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 30 min
  • Cook Time: 10 min
  • Total Time: 40 min
  • Yield: 6 1x

Description

Cozy up with this Shredded Chicken + Sweet Potato Shepherd’s Pie! It’s the perfect quick and easy gluten free dinner that is packed with flavor!


Scale

Ingredients

Sweet Potato Mash:

  • 1 1/2 sweet potatoes
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt

Shredded Chicken Base:

  • 1 lb. chicken breasts
  • 1 1/4 cup chicken broth, divided
  • 1 cup water
  • 2 tablespoons butter
  • 1/2 leek, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons bbq sauce
  • fresh thyme for garnish

Instructions

  1. Preheat oven to 400F.
  2. Cook the chicken: If you’re using an instant pot, place 1 cup of chicken broth, water, and chicken into your instant pot. Press the meat button and cook for 10 minutes. Make sure the knob is set to sealing.
  3. If using a regular pot, bring the broth and water to a boil and add the chicken. Simmer for 15 – 20 minutes until cooked through. 
  4. Start the mash: Place a medium pot filled with water over high heat and bring to a boil. Turn the heat down to medium and cook for 15 minutes. 
  5. Once the chicken is done, switch the sealing knob to venting and allow all the steam to release. 
  6. While the chicken is cooking, place the butter in a large skillet over medium-high heat.
  7. Add the leek, carrots, celery, garlic and sea salt to the skillet.
  8. Sauté the veggies for 10 – 15 minutes until golden brown. 
  9. Once the chicken is done cooking, place it on a cutting board and pull it apart with two forks.
  10. Transfer the shredded chicken into the pan with the veggies.
  11. Add 1/4 cup chicken broth, soy sauce, ketchup, and bbq sauce to the skillet.
  12. Cook for 5 minutes until the sauce is incorporated into chicken.
  13. Transfer the chicken mixture to a 9×9 baking dish and spread it across the bottom of the dish. 
  14. Once the sweet potato is easily pierced with a fork, strain the water out and transfer the sweet potatoes along with 3 tablespoons of butter, garlic, and sea salt into a food processor.
  15. Turn the processor on and allow it to process for a few minutes until the sweet potato is smooth.
  16. Transfer the sweet potato mash on top of the chicken and spread it out with a rubber spatula.
  17. Bake for 10 minutes then broil for 2 minutes until the top is golden brown. 
  18. Sprinkle with fresh thyme and scoop onto plates or bowls and enjoy.


Notes

  • For paleo, sub ghee for the butter.

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Enjoy!! xo

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