Description
This Sweet Potato Chicken Pot Pie Casserole combines tender chicken, sweet potatoes, and a medley of vegetables in a creamy herb-infused sauce, all topped with a flaky pastry crust. It’s a comforting and satisfying one-dish meal perfect for family dinners.
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken, shredded
- 2 medium sweet potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ¾ cups chicken broth
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
For the Crust:
- 1 refrigerated pie crust or puff pastry sheet
- 1 egg, beaten (for egg wash)
Instructions
- Prep Sweet Potatoes: Boil sweet potatoes until tender; set aside.
- Saute Aromatics: In a skillet, cook onion and garlic in butter until fragrant.
- Make Roux: Stir in flour to make a roux.
- Thicken Sauce: Whisk in broth and milk until thickened.
- Season: Add salt, pepper, thyme, and rosemary to sauce.
- Combine: Mix in chicken, sweet potatoes, peas, and corn.
- Assemble: Transfer filling to a baking dish, top with crust, and brush with egg wash.
- Bake: Bake until golden brown.
- Serve: Let cool slightly before serving.
Notes
- Rotisserie chicken can be used for convenience.
- For a dairy-free version, use plant-based butter and milk.
- Add spinach or green beans for extra veggies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 6 g
- Sodium: 590 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 95 mg
