Irresistible Sweet Potato Chicken Pot Pie
A comforting dish combining tender chicken, sweet potatoes, and vegetables in a flaky crust, perfect for family gatherings and special occasions.
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 380 kcal
Filling Ingredients
- 2 cups cooked chicken, shredded
- 1 cup sweet potatoes, peeled and diced
- 1 cup frozen peas and carrots
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 egg, beaten for egg wash
Prepare the sweet potatoes by peeling and cutting them into small cubes. Boil in water for 10 minutes until tender, then drain.
Cook the chicken if not using pre-cooked. Shred into bite-sized pieces.
In a skillet, heat olive oil over medium heat. Sauté onion, celery, and garlic for 5 minutes until soft. Add sweet potatoes and cook for another 5 minutes.
Sprinkle flour over the mixture, stir, and cook for 1 minute. Gradually whisk in chicken broth and milk to create a creamy sauce. Add chicken, peas, carrots, thyme, salt, and pepper. Cook for 5-7 minutes until thickened.
Pour the filling into a pie dish, cover with pie crust, trim excess, and crimp edges. Cut slits in the top crust.
Brush the top crust with beaten egg. Preheat oven to 425°F and bake for 30-35 minutes until golden brown and bubbling. Let cool for 10 minutes before serving.
Calories: 380kcalProtein: 25gSodium: 600mg
Keyword chicken, pot pie, sweet potato