overhead image of chicken and sweet potato shepherd's pie scooped out on a white plate
Cozy up with this Shredded BBQ Chicken + Sweet Potato Shepherd’s Pie! It’s the perfect gluten free dinner the whole family will love!

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.

I wanted to switch up the traditional shepherd’s pie and make it a bit more different. This is the kind of meal that’s super customizable.

Swap in any leftover veggies you have in the fridge from the week. Change the carrots with some pepper or corn or peas. It’ll be delicious no matter what!

How to make shredded chicken + sweet potato shepherd’s pie:

How to cook chicken in your 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.

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

How to cook chicken on the stovetop:

Bring the broth and water to a boil and add the chicken. Simmer for 15 – 20 minutes until cooked through.

Once the chicken is done cooking, place it on a cutting board and pull it apart with two forks.

How to make the shredded chicken filling:

While the chicken is cooking, place the carrots, chopped onion, and celery in a large pan with the butter over medium-high heat. Sauté for 15 minutes, stirring frequently until the veggies reduce and are golden brown.

Add the salt and garlic and sauté for 10 – 15 minutes until golden brown.

Transfer the shredded chicken into the pan with the veggies. Add 1/2 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 a baking dish.

overhead image of white baking dish with a shepherd's pie

How to make the sweet potato purée topping for your 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 add the sweet potatoes. Boil for 15 minutes.

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.

Broil for 2 minutes or until the top is golden brown.

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

overhead image of a white plate on a white counter with a scoop of shredded chicken shepherd's pie and thyme leaves for garnish

Other cozy dinner’s you’ll love:

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overhead image of white baking dish with a sweet potato puree

Shredded Chicken + Sweet Potato Shepherd’s Pie

  • Author: Lindsay Grimes Freedman
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: main dish
  • Method: stovetop
  • Cuisine: chicken
  • Diet: Gluten Free

Description

Cozy up with this Shredded BBQ Chicken + Sweet Potato Shepherd’s Pie! It’s the perfect gluten free dinner the whole family will love!


Scale

Ingredients

Shredded Chicken Base:

  • 1 lb. chicken breast
  • 1 1/2 cup chicken broth, divided
  • 1 cup water
  • 4 tablespoons butter
  • 2 cups chopped onion
  • 1 cup chopped carrots (about 2 large carrots)
  • 1 cup chopped celery (about 2 stalks celery)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons bbq sauce
  • fresh thyme for garnish

Sweet Potato Mash:

  •  2 sweet potatoes, chopped (about 2 cups)
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt

Instructions

Cook the chicken in your instant pot:

  1. Place 1 cup of chicken broth, water, and chicken into your instant pot.
  2. Press the meat button and cook for 10 minutes.
  3. Make sure the knob is set to sealing.

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

Or, cook chicken on the stovetop:

  1. Bring the broth and water to a boil and add the chicken.
  2. Simmer for 15 – 20 minutes until cooked through.

How to make the shredded chicken filling:

  1. While the chicken is cooking, place the carrots, chopped onion, and celery in a large pan with the butter over medium-high heat.
  2. Sauté for 15 minutes, stirring frequently until the veggies reduce and are golden brown.
  3. Add the salt and garlic and sauté for 10 – 15 minutes until golden brown.
  4. Once the chicken is done cooking, place it on a cutting board and pull it apart with two forks to shred it.
  5. Transfer the shredded chicken into the pan with the veggies.
  6. Add 1/2 cup chicken broth, soy sauce, ketchup, and bbq sauce.
  7. Cook for 5 minutes until the sauce is incorporated into chicken/veg mixture.
  8. Transfer to a baking dish and spread across the bottom of a baking dish.

Make the sweet potato purée topping:

  1. Place a medium pot filled with water over high heat and bring to a boil.
  2. Turn the heat down to medium and add the sweet potatoes. Boil for 15 minutes.
  3. 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.
  4. Turn the processor on and allow it to process for a few minutes until the sweet potato is a smooth purée.
  5. Transfer the sweet potato mash on top of the chicken and spread it out with a rubber spatula.
  6. Optional: use a fork to make a cool design in the top.
  7. Broil on high for 2 minutes or until the top is golden brown.
  8. Sprinkle with fresh thyme and scoop onto plates or bowls and enjoy.


Nutrition

  • Serving Size: 1 serving
  • Calories: 318
  • Sugar: 3.7g
  • Sodium: 1195mg
  • Fat: 15.9g
  • Saturated Fat: 8.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 24.3g
  • Fiber: 3.7g
  • Protein: 19.7g
  • Cholesterol: 84mg

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Enjoy!! xo

overhead image of chicken and sweet potato shepherd's pie with a scoop out on a white plate pinterest image with text overlay