Old Fashioned Chicken Pot Pie with Sweet Potato Crust
Indulge in comfort food at its finest with this Old Fashioned Chicken Pot Pie with Sweet Potato Crust! This hearty classic gets a modern, wholesome twist with a golden, nutrient-packed crust made from tender sweet potato slices. Juicy shredded chicken, vibrant mixed vegetables, and a creamy, herb-infused sauce come together to create the ultimate cozy meal. Baked to perfection in just under an hour, this recipe is perfect for a family dinner or meal prep. With its flaky sweet potato topping and rich, savory filling, this reinvented pot pie is as nourishing as it is delicious. Serve it fresh out of the oven for a satisfying, all-in-one meal that everyone will love!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 cups frozen mixed vegetables (carrots, peas, and corn)
- 1 medium onion, finely diced
- 1 teaspoon thyme leaves (fresh or dried)
- 2 tablespoons parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel and slice the sweet potatoes into thin rounds, about 1/4 inch thick.
Toss the sweet potato slices with 1 tablespoon of olive oil and a sprinkle of salt and pepper. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and pepper, then cook them in the skillet for 5-6 minutes on each side until fully cooked. Remove the chicken from the skillet and shred it with two forks.
In the same skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the flour and cook for 1 minute, stirring constantly to create a roux.
Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Cook for 3-4 minutes, stirring constantly, until the sauce thickens.
Stir in the salt, pepper, garlic powder, thyme, and shredded chicken.
Add the frozen mixed vegetables and simmer for 2-3 minutes until the vegetables are heated through.
Transfer the filling into a greased 9-inch pie dish or casserole dish.
Arrange the sweet potato slices on top of the filling, overlapping slightly to cover the surface completely.
Bake in the preheated oven for 25 minutes, or until the sweet potatoes are slightly golden and tender.
Optionally, sprinkle the finished pie with chopped parsley before serving.
Let the pot pie stand for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4258 mg | 185% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 55.5 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 662 mg | 51% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2958 mg | 63% | |
*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.
