Chicken Sweet Potato Pie
Indulge in the comforting flavors of this Chicken Sweet Potato Pie, a hearty twist on a classic savory pie that’s perfect for cozy dinners or meal prep. This recipe combines tender shredded chicken, vibrant vegetables, and a creamy, herb-infused sauce, all baked beneath a layer of buttery mashed sweet potatoes and a flaky pie crust. With wholesome ingredients like sweet potatoes, carrots, and frozen peas, this dish offers a balance of rich and nutritious flavors, elevated by aromatic thyme and paprika. Ready in just 80 minutes, this satisfying one-dish meal is perfect for serving up a comforting homemade dinner that’s packed with flavor and nutrition. Perfect for busy weeknights or impressing at family gatherings, this savory pie is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 medium Sweet potatoes
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 cup Frozen peas
- 2 medium Carrots, diced
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Thyme, dried
- 1 piece Pie crust, unbaked
- 2 tablespoons Butter
Instructions
Preheat the oven to 375°F (190°C).
Peel and dice the sweet potatoes into small chunks. Boil them in a large pot of salted water for 12-15 minutes or until tender. Drain and mash the sweet potatoes with 1 tablespoon of butter and set aside.
Season the chicken breasts with a pinch of salt, black pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until cooked through. Remove the chicken from the skillet, shred it with two forks, and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the diced onion, minced garlic, carrots, and peas. Sauté for 5-7 minutes until the vegetables are softened.
Sprinkle the flour evenly over the vegetables and stir to coat. Gradually pour in the chicken broth, stirring constantly to avoid clumps. Simmer on low heat for 3-5 minutes until the mixture thickens.
Stir in the shredded chicken, heavy cream, thyme, and an additional pinch of salt and pepper. Cook for 2-3 more minutes and remove from heat.
Roll out the pie crust and fit it into a 9-inch pie dish. Spoon the chicken and vegetable filling into the crust, spreading it evenly.
Top the filling with the mashed sweet potatoes, smoothing it out with the back of a spoon to create an even layer.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 264.3 g | 96% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 42.1 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 357 mg | 27% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2450 mg | 52% | |
*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.
