Chicken Pot Pie W Red Wine Sweet Potatoes
Indulge in the hearty comfort of Chicken Pot Pie with Red Wine Sweet Potatoes, a creative twist on a classic favorite. This recipe combines tender shredded chicken thighs, a medley of sautéed vegetables, and a rich, creamy sauce made with chicken broth, heavy cream, and a touch of fresh thyme. What sets this dish apart is the velvety mashed sweet potato topping, elevated with the deep, vibrant flavors of red wine—a perfect complement to the savory filling. Baked to golden perfection, this one-dish meal is both elegant and satisfying, ideal for weeknight dinners or special occasions. Serve it with a crisp green salad or warm bread for a complete and unforgettable dining experience. Perfect for fans of comfort food with a gourmet touch!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 large sweet potatoes
- 0.5 cups red wine
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 0.5 cups heavy cream
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 cups milk
- 0.5 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and dice the sweet potatoes into chunks. Add them to a large pot of boiling water and cook until fork-tender, about 15 minutes.
While the sweet potatoes are boiling, season the chicken thighs with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, and sear the chicken thighs on both sides until golden brown, about 4 minutes per side. Transfer the chicken to a plate and let it cool slightly, then shred into bite-sized pieces.
In the same skillet, melt 3 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
Sprinkle the flour over the sautéed vegetables and stir to combine, cooking for 1-2 minutes to form a roux.
Pour in the chicken broth and heavy cream, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened, about 5 minutes.
Add the shredded chicken, peas, thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet. Mix well and remove from heat. Transfer the filling to a deep 9-inch pie dish or baking dish and spread it out evenly.
Once the sweet potatoes are done cooking, drain them and return them to the pot. Add the red wine, 1 tablespoon of butter, and 1/4 cup of milk. Mash the sweet potatoes until smooth and creamy. Taste and adjust seasoning with salt if needed.
Spread the red wine mashed sweet potatoes evenly over the chicken and vegetable filling in the pie dish. Use a fork to create decorative ridges on the surface, if desired.
Sprinkle the mashed sweet potatoes with a pinch of paprika for color, if desired.
Bake in the preheated oven for 20-25 minutes, or until the filling is bubbly and the sweet potato topping is slightly golden on the edges.
Let the chicken pot pie rest for 5-10 minutes before serving. Enjoy this comforting dish with a side salad or crusty bread, if desired.
Nutrition Facts
Calories |
3245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.3 g | 231% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1100 mg | 367% | |
| Sodium | 4694 mg | 204% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 51.8 g | ||
| Protein | 208.0 g | 416% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 586 mg | 45% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4308 mg | 92% | |
*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.
