Chicken Pie with Sweet Potato Crust
Delight your taste buds with this wholesome and comforting Chicken Pie with Sweet Potato Crust! This hearty recipe combines tender, sautéed chicken and a medley of vegetables—peas, carrots, and onions—simmered in a creamy, herb-infused sauce and baked under a luscious, golden mashed sweet potato topping. Perfect for weeknight dinners or special occasions, this gluten-free alternative to traditional chicken pot pie features a naturally sweet and nutrient-packed crust that adds a unique twist. With a prep time of just 30 minutes and a savory filling bursting with flavor, this dish is the ultimate crowd-pleaser for family meals. Serve it straight from the oven for a bubbling, soul-warming treat!
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 2 tablespoons Olive oil
- 2 medium Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken stock
- 0.5 cup Milk
- 0.75 cup Frozen peas
- 2 medium Carrots
- 1 small Onion
- 2 cloves Garlic
- 1 teaspoon Fresh thyme
- 1 large Egg
Instructions
Preheat the oven to 375°F (190°C).
Peel and cut the sweet potatoes into chunks. Boil them in a pot of salted water for 15-20 minutes or until fork-tender. Drain and mash with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Set aside.
While the sweet potatoes cook, dice the chicken breasts into bite-sized pieces. Season with salt and pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes or until browned and fully cooked. Remove from skillet and set aside.
In the same skillet, melt the butter and sauté the diced onion and carrots for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
Sprinkle the flour over the vegetables and stir for 1 minute to coat. Gradually pour in the chicken stock, whisking constantly to avoid lumps. Add the milk and bring the mixture to a simmer.
Stir in the cooked chicken, peas, and thyme. Let the filling simmer for 5-7 minutes until slightly thickened. Adjust seasoning with salt and pepper if needed.
Transfer the chicken mixture into a deep 9-inch pie dish or casserole dish. Spread the mashed sweet potatoes evenly over the top to form a crust.
Beat the egg and brush it over the sweet potato crust for a golden finish.
Bake the pie for 20-25 minutes or until the top is slightly browned and the filling is bubbling.
Let the pie rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 42.3 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 474 mg | 36% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
