Sweet Potato Topped Chicken Pot Pie Recipe

Name: Sweet Potato Topped Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Roast the sweet potatoes Preheat the oven to 425F.
2
Pierce the sweet potatoes all over with a fork then drizzle with the oil and wrap in aluminum foil.
3
Bake the sweet potatoes until tender, about 1 hour.
4
Let cool to warm and peel, then slice into 1/2-inch thick rounds and reserve.
5
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.
6
Cook, stirring occasionally, until golden, 8 to 10 minutes.
7
Stir in the flour and cook, until incorporated, about 2 minutes.
8
Pour in the stock and bring to a boil, then stir in the chicken.
9
Season the filling with salt and pepper to taste.
10
Transfer the filling to a 3-quart baking dish.
11
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.
12
Bake the pot pie until the filling is bubbling, about 15 minutes.

882

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large sweet potatoes, 1 tablespoon extra-virgin olive oil, Kosher salt, Freshly ground black pepper, and more.

Yes, Sweet Potato Topped Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Topped Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions