Chilly weather calls for comfort food! This recipe is a great way to use up leftover mashed potatoes and cooked chicken. I make mine with extra onion, because I like more than a little bit of sauteed onion with my barbecued chicken; if you’re not a big onion fan, reduce that amount by half.
You can add a layer of your favorite frozen vegetables between the chicken and the onions to make this a true one-pot meal. If using frozen vegetables, add 10 minutes to baking time.
Barbecue Chicken Shepherd’s Pie
Makes 4 servings
2 cups onion, sliced
1 tbsp olive oil
1/2 tsp black pepper
1 cup cooked chicken, diced or shredded
2 cups mashed potatoes
2 tbsp milk
1/2 cup barbecue sauce, divided
1/2 cup sharp Cheddar cheese, shredded
Saute sliced onions in olive oil until they are thoroughly softened. If you like, let them go until they begin to caramelize. Season with pepper.
Mix cooked chicken and 1/4 cup of the barbecue sauce. Spread in the bottom of a 2-quart baking dish. Spread onions on top of the chicken. Top with remaining barbecue sauce.
Heat leftover mashed potatoes in the microwave until warm. Stir in milk until potatoes are smooth.
Spread mashed potatoes over chicken and onions.
Cover the casserole dish and bake 25 minutes at 350.
Remove cover, sprinkle with Cheddar cheese, and bake until cheese is melted and begins to brown.
Allow to sit 5 minutes before serving.
Recipe and photos copyright 2021 Barb Szyszkiewicz for Cook and Count.