Sweet Potato Topped Chicken Pot Pie

The sweetness of the potatoes balances the savory filling of the pot pie.

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  • Servings: 6

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sweet potatoes
  • 2 large sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 3 large carrots, cut into chunks
  • 1 baking potato, peeled and cut into chunks
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 all-purpose flour
  • 3 cups chicken stock or low-sodium broth
  • 2 cups shredded rotisserie chicken

How to make this recipe

  1. Roast the sweet potatoes

    Preheat the oven to 425°F. Pierce the sweet potatoes all over with a fork then drizzle with the oil and wrap in aluminum foil. Bake the sweet potatoes until tender, about 1 hour. Let cool to warm and peel, then slice into 1/2-inch thick rounds and reserve.

  2. Make the filling

    In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste.

  3. Transfer the filling to a 3-quart baking dish. Place the sweet potato rounds over the filling, the sprinkle with a large pinch each of salt and pepper and drizzle with the melted butter. Bake the pot pie until the filling is bubbling, about 15 minutes.

Contributed By Photo © Scott Hocker Published October 2014

1043725 recipes/sweet-potato-topped-chicken-pot-pie 2016-01-12T20:18:01+00:00 Scott Hocker 6|weeknight-dinner|fall|thanksgiving|web-exclusive october-2014 recipes,sweet-potato-topped-chicken-pot-pie 1043725

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