overhead image of white baking dish with a sweet potato puree Recipe
GF Gluten-Free EF Egg-Free NF Nut-Free

Shredded Chicken + Sweet Potato Shepherd’s Pie

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

Prep: 30 minCook: 30 minTotal: 1 hour
Servings: 6 1x


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


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 Info:

  • 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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