Name: Sweet Potato Chicken Pot Pie Casserole Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups cooked and shredded chicken breast; 2 tablespoons olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 medium sweet potatoes, peeled and diced; 1 cup chopped carrots; 1 cup frozen peas; ¼ cup all-purpose flour; 2 cups low-sodium chicken broth; ½ cup milk; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon salt; ¼ teaspoon black pepper; 1 pre-made refrigerated pie crust (or homemade); 1 egg, beaten (for egg wash)

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Craving cozy comfort food that feels like a big, warm hug? This Sweet Potato Chicken Pot Pie Casserole Recipe is your ticket to a soul-satisfying meal, layering tender chicken, colorful veggies, and sweet potatoes under a golden pie crust. Each spoonful is packed with creamy goodness, savory herbs, and just enough sweetness from the potatoes to keep you coming back for seconds. Whether you’re feeding a hungry family or making a batch to enjoy all week, this casserole transforms classic pot pie into an easy, weeknight-friendly masterpiece you’ll want to make again and again.

Sweet Potato Chicken Pot Pie Casserole Recipe - Recipe Image

Ingredients You’ll Need

This Sweet Potato Chicken Pot Pie Casserole Recipe comes together with simple ingredients you probably already have on hand. Each one plays a starring role—think creamy broth, sweet veggies, and a flaky top—that brings the whole dish together into pure comfort.

Chicken breast: Cooked and shredded for quick assembly and plenty of lean protein in every bite.
Olive oil: Adds flavor and helps soften the veg for a rich base.
Yellow onion: Brings a gentle sweetness that builds depth into the filling.
Garlic: Freshly minced for a punch of classic aromatic warmth.
Sweet potatoes: Diced small to cook quickly; their natural sweetness sets this casserole apart.
Carrots: Chopped for bursts of color and subtle earthiness.
Frozen peas: For springy pops of color and just-right texture without extra prep.
All-purpose flour: Thickens the creamy filling and gives each serving that signature hearty consistency.
Low-sodium chicken broth: The flavor-packed liquid foundation of your savory sauce.
Milk: Adds creaminess and richness to the filling.
Dried thyme: Lends a rustic, herby brightness that instantly feels homey.
Dried rosemary: Brings in a piney, aromatic undertone that pairs beautifully with chicken and veggies.
Salt: Enhances every flavor without overpowering the dish.
Black pepper: Adds mild heat and a balancing touch to all the other seasonings.
Pre-made pie crust: No stress, just peel and bake for a flaky, golden lid (homemade totally works, too).
Egg: Beaten for an easy egg wash that creates irresistible golden shine on top.

How to Make Sweet Potato Chicken Pot Pie Casserole Recipe

Step 1: Preheat the Oven

Begin by preheating your oven to 400°F. This is a crucial first step, so by the time you’ve assembled your filling and topped it with that luscious pie crust, the oven will be piping hot and ready to transform your ingredients into bubbling, golden perfection.

Step 2: Sauté the Aromatics and Veggies

In a large skillet, heat your olive oil over medium heat. Add the diced yellow onion and let it cook for about three minutes, just until it becomes wonderfully soft and fragrant. Stir in the minced garlic, sweet potatoes, and carrots—these will take on the oil and flavor while becoming just a bit tender, about 8 to 10 minutes.

Step 3: Make the Creamy Filling

Sprinkle the flour evenly over your sautéed vegetables and stir well to coat everything. Then, slowly pour in the chicken broth and milk, stirring constantly to dodge any pesky lumps. Add the thyme, rosemary, salt, and pepper, then bring this gorgeous mixture up to a simmer. Let it cook for about 5 to 7 minutes until thickened, and the sweet potatoes are fork-tender.

Step 4: Add Chicken and Peas

Fold in your cooked, shredded chicken breast and add the frozen peas, mixing until everything is evenly coated in that dreamy, herby sauce. The colors will be beautiful, and the peas will brighten up just enough from the residual heat.

Step 5: Assemble the Casserole

Transfer the creamy, hearty filling to a 9×13-inch baking dish, spreading it out into an even layer. Unroll your pre-made pie crust (or homemade, if you’re feeling ambitious) and carefully lay it over the filling. Trim off any extra crust hanging over the edges and use a sharp knife to cut a few small slits in the top for venting.

Step 6: Finish and Bake

Brush the entire surface of the pie crust with your beaten egg for that signature glossy finish. Slide the baking dish into your preheated oven and bake for 25 to 30 minutes. When it comes out, the crust will be golden and crispy, and the filling underneath will be bubbly and aromatic. Let the Sweet Potato Chicken Pot Pie Casserole Recipe cool for a few minutes before serving—if you can wait that long.

How to Serve Sweet Potato Chicken Pot Pie Casserole Recipe

Garnishes

Sprinkle freshly chopped parsley or a pinch of extra thyme right before serving for a pop of color and a hint of fresh flavor. If you like, add a tiny dusting of black pepper for a restaurant-style finish that elevates each serving of your Sweet Potato Chicken Pot Pie Casserole Recipe.

Side Dishes

This dish is hearty all on its own, but it shines alongside a crisp green salad tossed with lemon vinaigrette, or a simple steamed green vegetable like broccoli or green beans. Some soft, warm dinner rolls on the side are perfect for soaking up every drop of that creamy sauce.

Creative Ways to Present

For a fun twist, serve the casserole in individual ramekins for a dinner party vibe, or use a decorative, deep pie dish if you’re aiming to impress. Top each bowl with a mini pie crust cutout or pie dough shapes (like hearts or leaves) for a playful yet elegant touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, any leftover Sweet Potato Chicken Pot Pie Casserole Recipe can be covered tightly and refrigerated for up to four days. The flavors meld beautifully overnight, making every bite even cozier the next day.

Freezing

To freeze, let the casserole cool completely, wrap it securely with plastic wrap followed by foil, and store it in the freezer for up to three months. If you’re planning for future easy dinners, consider freezing unbaked—with the pie crust on top—so it’s ready to pop straight from freezer to oven when you need a warm, homemade meal in a flash.

Reheating

Reheat individual portions in the microwave or warm the whole casserole (covered loosely with foil to prevent over-browning) in a 350°F oven until piping hot. If baking from frozen, add an extra 15-20 minutes to your bake time, keeping an eye on that golden crust so it doesn’t get too dark.

FAQs

Can I use leftover rotisserie chicken?

Absolutely! Rotisserie chicken makes this Sweet Potato Chicken Pot Pie Casserole Recipe even quicker and more flavorful. Just shred it and stir it into the filling as directed.

How do I make this gluten-free?

You can easily swap in a gluten-free pie crust and use your favorite gluten-free all-purpose flour blend in place of regular flour. The texture and taste will still be fantastic.

Can I make the filling ahead of time?

Yes, you can prepare the filling up to two days in advance. Store it in the fridge, then assemble and bake with the crust right before you’re ready to eat for maximum freshness.

What vegetables can I add or substitute?

Feel free to mix in diced bell peppers, mushrooms, or fresh spinach for an extra veggie boost. This recipe is forgiving—use what you have and love!

Is it possible to use a dairy-free milk?

Absolutely! Unsweetened almond milk, oat milk, or your preferred dairy-free alternative will work great here. Just watch for thickness and adjust your simmering time as needed.

Final Thoughts

If you’re searching for a new weeknight staple, this Sweet Potato Chicken Pot Pie Casserole Recipe is a must-try. It’s the ultimate crowd-pleaser, comforting and packed with flavor yet surprisingly easy to whip up. Give it a go—you might find yourself adding it to your regular rotation and sharing it with everyone you love!

Sweet Potato Chicken Pot Pie Casserole Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Sweet Potato Chicken Pot Pie Casserole is a comforting and hearty dish that the whole family will love. Tender chicken, sweet potatoes, and veggies in a creamy sauce, topped with a flaky pie crust – a perfect dinner for any night of the week.

Ingredients

Scale

For the Filling:

2 cups cooked and shredded chicken breast
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
1 cup chopped carrots
1 cup frozen peas
¼ cup all-purpose flour
2 cups low-sodium chicken broth
½ cup milk
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon black pepper

For the Crust:

1 pre-made refrigerated pie crust (or homemade)
1 egg, beaten (for egg wash)

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Instructions

Preheat the oven: Preheat the oven to 400°F.
Sauté vegetables: In a large skillet, heat olive oil and sauté onion until soft. Add garlic, sweet potatoes, and carrots; cook until slightly tender.
Add flour and liquids: Sprinkle flour over vegetables, then slowly add chicken broth and milk, stirring constantly. Season with thyme, rosemary, salt, and pepper; simmer until thickened.
Combine with chicken and peas: Stir in shredded chicken and peas; transfer mixture to a baking dish.
Top with crust: Lay pie crust over the filling, trim excess, vent, brush with egg wash.
Bake: Bake for 25-30 minutes until golden and bubbly. Let cool slightly before serving.