With chicken, vegetables, and a creamy curry sauce, this Curried Chicken Shepherd’s Pie is topped with dairy-free mashed potatoes and makes a satisfying all-in-one main dish.
The curry flavor is not overpowering at all. My whole family enjoys this delicious meal and I love that it’s a something a little different from the usual.
This recipe for Curried Chicken Shepherd’s Pie is also quite satisfying and it makes for delicious leftovers too. I frequently make a large batch and we’ll eat this for 2-3 nights in a row.
This easy dinner is gluten-free too.
Because my boys need to avoid dairy, I made a dairy-free version of mashed potatoes to go along with this Shepherd’s Pie. It’s just as easy as regular mashed potatoes and we don’t miss the butter at all. Of course if you’re not dairy-free, you can make your mashed potatoes however you prefer them.
Curried Chicken Shepherd’s Pie is a great way to use leftover mashed potatoes too. Did you have a rotisserie chicken and mashed potatoes the night before? You can use the leftover chicken too!
How to Make Curried Chicken Shepherd’s Pie
If you haven’t already, prepare your mashed potatoes and cook your chicken. You’ll need about 4 cups of shredded or chopped chicken.
My favorite way to cook chicken quickly is using my Instant Pot. Just 6-8 minutes results in perfectly cooked chicken fast!
For your potatoes, you’ll need to peel and cut 6-8 potatoes.
Boil until tender. Drain right away and mash well. Mix in 3 Tbsp coconut oil while the potatoes are still hot and steaming, along with 1/2 cup canned coconut milk. Season with salt and pepper as desired. Set aside.
Preheat your oven to 350 degrees.
Mince 6 garlic cloves and chop 3 stalks of celery. You can also chop up your onion now – you’ll need about 1 cup worth. (I buy frozen minced onion as it’s much quicker and easier!)
While the potatoes are boiling, saute the onion and celery in oil for cooking (I prefer coconut or avocado oil) over medium heat until tender. Add the garlic and 16 ounces of frozen peas and carrots, along with 2 more Tbsp coconut oil.
Cook for about 2 more minutes. Stir in 1/3 cup tapioca flour and 2 Tbsp curry powder (you can add even more if you prefer a strong curry flavor.)
Increase the heat to medium-high and gradually pour in 1.5 cups chicken broth and 1 cup canned coconut milk as you stir. Bring to a boil; cook and stir until thickened, about 1-2 minutes.
Stir in 2 Tbsp dried parsley, 2 tsp sea salt, and 1 tsp pepper. Add 4 cups cooked chicken.
Season with additional salt and pepper as desired.
Turn into a 9″x 13″ baking dish.
Top with the mashed potatoes and sprinkle with paprika.
Bake for about 30 minutes or until heated through and the edges are beginning to bubble.
Let sit for about 5 minutes and serve.
- 1 cup onion, chopped
- 3 stalks celery, chopped
- 6 garlic cloves, minced
- Coconut oil or avocado oil for sauteing
- 16 oz frozen peas and carrots
- ⅓ cup tapioca flour
- 2 Tbsp curry powder
- 1.5 cups chicken broth
- 1.5 cups canned coconut milk, divided
- 4 cups shredded cooked chicken
- 2 Tbspparsley
- 2 tsp sea salt
- 1 tsp pepper
- 6-8 potatoes
- Peel and cut the potatoes; boil until tender. Drain and immediately mash. Mix in 3 Tbsp coconut oil while the potatoes are still steaming, along with ½ cup canned coconut milk. Season with salt and pepper as desired. Set aside.
- Heat oven to 350.
- While the potatoes are boiling, saute the onion and celery in coconut or avocado oil over medium heat until tender. Add the garlic, frozen peas and carrots, and 2 more tablespoons coconut oil. Cook for 2 more minutes. Stir in the tapioca flour and curry powder.
- Increase the heat to medium-high and gradually pour in the broth and 1 cup of coconut milk, stirring well. Bring to a boil; cook and stir until thickened (about 1 minute).
- Stir in the parsley, salt, pepper, and cooked chicken. Season with additional salt and pepper as desired.
- Turn into a 9x13” glass baking pan. Top with the mashed potatoes and sprinkle with paprika. Bake at 350 degrees for about 30 minutes or until heated through.