Smoked Chicken Shepherd’s Pie

How to make Smoked Chicken Shepherd’s Pie

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Smoked Chicken Shepherd's Pie! In this fusion of comfort food favorites, the chicken pot pie meets the shepherd's pie and the results will blow away your taste buds and wrap you up in a warm hug of comfort food goodness! 


  • 5 lb whole chicken
  • Cattleman’s Grill Trail Dust All Purpose Seasoning
  • 3 tbsp unsalted butter
  • 1 cup portobello mushrooms, small dice
  • 1 cup yellow onion, small dice
  • 1/2 cup carrot, small dice
  • 1/2 cup celery, small dice
  • 2 tbsp white miso paste
  • 1 tbsp garlic, minced
  • 1/4 cup flour
  • 2 cups chicken stock
  • 1 cup frozen peas
  • 1 tsp fresh thyme, minced
  • 1 tsp Bear & Burton’s W Sauce Worcestershire
  • 1/2 cup half and half


For the mashed potatoes:

  • 3 lb russet potatoes, peeled, quartered
  • 4 oz Black Truffle Romano Cheese, finely grated, divided
  • 3/4 cup half and half
  • 2 tbsp unsalted butter
  • 1 egg yolk
  • 1 tbsp fresh chives, minced
  • Jacobsen Salt Co. Black Garlic Infused Salt


Preheat your Yoder Smokers YS640s Pellet Grill to 300ºF, with the Yoder smokers Wood Fired Oven installed.


Spatchcock the chicken by cutting along both sides of the backbone and removing the backbone. Pull back the skin, but do not remove or tear the skin. Season the flesh under the skin with Cattleman’s Grill Trail Dust All Purpose Seasoning, then pull the skin back in place and season the outer surfaces as well. Place on foil lined sheet pan, skin side up.


Transfer the pan to the grill, placing it on top of the Wood Fired Oven. Cook on top of the oven for 45 minutes. Next, carefully flip the bird over on the pan so the the skin side  is down. Continue cooking until the internal temperature reaches 155ºF in the breasts. Remove from the grill.


Remove the skin from the chicken. Place in a cast iron skillet and slide the skillet into the oven. Cook until crispy. Remove and dice. Save for garnishing the top of the shepherd’s pie. When the chicken meat is cool enough to handle, pull the meat from the bones and shred the meat by hand. Discard the bones. You should have 4-5 cups of shredded chicken.


While the chicken cooks, cook potatoes in simmering water until tender. Remove from the water. Pass through a potato ricer and into a large bowl. Combine the butter and half and half. Heat until butter is melted. Add to the bowl with the potatoes. Add half (4 oz) of the cheese, the egg yolk and chives. Mix well with a spatula. Season with Jacobsen Salt Co. Black Garlic Infused Salt to taste. Set aside for later.

| You might also enjoy: Chicken Pot Pie

Increase the grill temperature to 450ºF. Place a 12” skillet on a sheet pan inside the oven to preheat.


Melt butter in the skillet. Add the mushrooms, onion, carrot and celery. Season with about one tablespoon Cattleman’s Grill Trail Dust. Cook inside the WFO, stirring occasionally, until the veggies are softened and onion is translucent. Add the miso and garlic. Cook for another 1-2 minutes. Remove the skillet from the oven and place it on top of the oven. Slowly add the chicken stock, stirring constantly. Add the chicken, peas, thyme and worcestershire sauce. Carefully stir. Return the skillet to the oven and cook until thickened, about 5-10 minutes.

| You might also enjoy: Smoked Shepherd's Pie

Remove the skillet from the oven. Carefully stir in the half and half. Top the chicken mixture with the mashed potatoes, spreading them out evenly and smoothing the top. Rub the backside of fork tongs across the surface of the potatoes to score a crosshatch design into the potatoes. Sprinkle the remaining cheese over the top. Return the skillet to the oven and cook until the top is browned, about 5-10 minutes.


Remove the skillet from the grill. Top the shepherd’s pie with the diced crunchy chicken skin and serve warm.


® 2023 All Things Barbecue, LLC. All Rights Reserved.