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
- 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)
For the Filling:
For the Crust:
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.
Notes
- You can use rotisserie chicken for convenience.
- For a gluten-free version, use a gluten-free pie crust and flour blend.
- Add a pinch of cayenne for a hint of heat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 7g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
