If you’re craving a meal that feels like a warm hug, look no further than this Sweet Potato Chicken Pot Pie Casserole Recipe. It’s a glorious marriage of tender chicken, hearty vegetables, and sweet, creamy sweet potatoes, all crowned with a golden, flaky pastry crust. This dish brings together comfort and nutrition in every bite, perfect for cozy family dinners or impressing friends at a potluck. Each forkful delivers that classic pot pie flavor, but with a colorful, tasty twist you’ll want to make again and again.

Sweet Potato Chicken Pot Pie Casserole Recipe - Recipe Image

Ingredients You’ll Need

Gathering the essentials for this Sweet Potato Chicken Pot Pie Casserole Recipe couldn’t be easier. Each ingredient has a special role: some add creaminess, others bring color and crunch, and together they create a casserole that’s both satisfying and memorable.

Cooked and shredded chicken breast (2 cups): A time-saver if you use rotisserie chicken, and it makes the casserole rich in protein.
Sweet potatoes, peeled and diced (2 medium): The star ingredient that adds a natural sweetness and creamy texture.
Frozen peas (1 cup): For a pop of green and a sweet, tender bite in every forkful.
Frozen corn (1 cup): Brings a bit of crunch and sunny color that pairs perfectly with the sweet potatoes.
Diced carrots (1/2 cup): Adds subtle sweetness and a classic pot pie flavor.
Diced celery (1/2 cup): Gives a fresh, slightly peppery note and a welcome crunch.
Diced onion (1/2 cup): The flavor foundation, adding depth and savoriness.
Olive oil (2 tablespoons): For sautéing the veggies and adding a touch of richness.
All-purpose flour (3 tablespoons): Thickens the filling and brings it all together.
Low-sodium chicken broth (2 cups): Gives a savory, balanced base to the sauce.
Milk (1/2 cup): Makes the sauce luxuriously creamy (dairy-free options work too!).
Dried thyme (1/2 teaspoon): Adds that classic herby note you expect in pot pie.
Garlic powder (1/2 teaspoon): Gives a subtle kick that enhances every other flavor.
Salt and pepper to taste: Essential for seasoning and bringing everything together.
Puff pastry or biscuit dough (1 sheet): The ultimate comfort topping—flaky, golden, and irresistible.
Egg, beaten (optional): For brushing the pastry, creating a beautiful, glossy finish.

How to Make Sweet Potato Chicken Pot Pie Casserole Recipe

Step 1: Sauté the Aromatics

Start by preheating your oven to 400°F. In a large skillet, heat the olive oil over medium heat. Add your chopped onion, carrots, and celery, and sauté them for four to five minutes. You want them softened and just starting to become fragrant—this is the flavor base that makes the Sweet Potato Chicken Pot Pie Casserole Recipe incredibly inviting.

Step 2: Cook the Sweet Potatoes

Stir in the diced sweet potatoes and continue cooking for another five minutes. This gives them a head start so they become perfectly tender in the final bake, soaking up all the savory juices from the filling.

Step 3: Make the Sauce

Sprinkle the flour evenly over the vegetables, stirring to coat. This step is key for achieving that thick, luscious filling that sticks to your spoon. Slowly pour in the chicken broth and milk while stirring constantly—this prevents lumps and creates a creamy, dreamy sauce.

Step 4: Thicken and Flavor

Bring the mixture to a gentle simmer and let it cook for five to seven minutes, stirring occasionally. The sauce will thicken and the sweet potatoes will begin to soften. Now, add in the cooked chicken, peas, corn, thyme, garlic powder, and season generously with salt and pepper. Give everything a good stir so all the flavors meld beautifully.

Step 5: Assemble the Casserole

Transfer the filling to a 9×13-inch baking dish and smooth out the top. Roll out your puff pastry or arrange biscuit dough over the filling—either way, you’re creating that irresistible golden crust. For an extra special touch, brush the top with a beaten egg for shine.

Step 6: Bake Until Golden

Bake your Sweet Potato Chicken Pot Pie Casserole Recipe for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbling around the edges. Let it rest for 5 to 10 minutes so the filling sets and stays creamy when you serve it.

How to Serve Sweet Potato Chicken Pot Pie Casserole Recipe

Garnishes

Sprinkle a bit of fresh thyme or chopped parsley on top for a burst of color and a hint of herbal freshness. A dusting of flaky sea salt right before serving is a little chef’s secret for extra flavor and crunch in every bite.

Side Dishes

This casserole pairs beautifully with a crisp green salad tossed in a zesty vinaigrette or some simply roasted seasonal vegetables. If you’re serving a crowd, offer some warm, crusty bread to soak up every last bit of that creamy filling.

Creative Ways to Present

For a fun twist, try baking individual portions in ramekins for a dinner party. Or, if you’re feeling rustic, serve straight from the baking dish at the table and let everyone dig in family-style. This Sweet Potato Chicken Pot Pie Casserole Recipe is all about comfort, so don’t be afraid to make it your own!

Make Ahead and Storage

Storing Leftovers

Leftover casserole keeps beautifully in the fridge. Just cover the baking dish tightly with foil or transfer portions to airtight containers. It will stay fresh for up to three days, making it a fantastic make-ahead meal for busy weeknights.

Freezing

You can absolutely freeze this Sweet Potato Chicken Pot Pie Casserole Recipe! Let the casserole cool completely, then wrap it well in plastic wrap and foil. It’s best to freeze before adding the pastry topping, then add fresh dough and bake straight from the freezer when you’re ready to enjoy.

Reheating

To reheat, simply cover your portion with foil and warm in a 350°F oven until heated through. Remove the foil for the last few minutes to crisp up the pastry. For a quick lunch, microwave individual portions, though the crust will be softer.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is a great shortcut and adds tons of flavor. Just shred or chop the meat and you’re good to go—it’s one of my favorite ways to save time on busy nights.

What can I use instead of puff pastry?

Biscuit dough is a fantastic alternative. You can either place whole biscuits on top for a more rustic look or roll out the dough for a more traditional topping. Both options bake up beautifully golden and delicious.

How can I make this Sweet Potato Chicken Pot Pie Casserole Recipe dairy-free?

It’s easy! Just swap the milk for unsweetened almond milk or additional chicken broth. The filling will still be creamy and comforting, and everyone at the table will be able to enjoy it.

Can I add other vegetables?

Definitely. Feel free to mix in mushrooms, green beans, or whatever veggies you have on hand. This casserole is endlessly flexible, so you can tailor it to what’s in your fridge or your personal favorites.

How do I know when the casserole is done baking?

Look for a golden brown crust and bubbling filling around the edges. Letting it rest after baking helps the filling set, so you get perfect, creamy slices every time.

Final Thoughts

There’s something magical about sitting down to a bubbling dish of Sweet Potato Chicken Pot Pie Casserole Recipe. It’s comfort food with a wholesome twist, and every bite is brimming with flavor and heart. I hope you’ll give it a try and make it part of your family’s cozy dinner rotation!

Sweet Potato Chicken Pot Pie Casserole Recipe

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4.8 from 10 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Sweet Potato Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender shredded chicken, sweet potatoes, and vegetables in a creamy sauce, all topped with flaky puff pastry or biscuit dough. It’s a wholesome twist on the classic pot pie, perfect for family dinners and meal prep.

Ingredients

Scale

Filling

2 cups cooked and shredded chicken breast
2 medium sweet potatoes, peeled and diced
1 cup frozen peas
1 cup frozen corn
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and pepper to taste

Topping

1 sheet puff pastry or biscuit dough
1 egg, beaten for egg wash (optional)

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Instructions

Preheat and Sweat Vegetables: Preheat the oven to 400°F. In a large skillet, heat olive oil over medium heat. Add onions, carrots, and celery and cook for 4–5 minutes until softened.
Cook Sweet Potatoes: Stir in the diced sweet potatoes and cook for another 5 minutes, allowing them to soften slightly.
Make the Sauce: Sprinkle the flour over the vegetables and stir to coat evenly. Slowly pour in the chicken broth and milk, stirring constantly to avoid lumps. Bring to a simmer and cook until thickened, about 5–7 minutes.
Add Chicken and Seasonings: Stir in the cooked shredded chicken, peas, corn, dried thyme, garlic powder, salt, and pepper to the thickened mixture until well combined.
Assemble Casserole: Transfer the filling to a 9×13-inch baking dish, spreading it evenly.
Top with Pastry: Roll out the puff pastry or biscuit dough and place it over the filling. Brush with beaten egg if desired to achieve a golden brown crust.
Bake: Bake in the preheated oven for 25–30 minutes or until the pastry topping is golden and the filling is bubbling.
Rest and Serve: Let the casserole rest for 5–10 minutes before serving to allow the filling to set.

Notes

Use rotisserie chicken for a time-saving shortcut.
If using biscuit dough, arrange individual biscuits on top instead of a single sheet for a different texture.
For a dairy-free version, substitute milk with unsweetened almond milk or extra chicken broth.
Ensure the filling is thickened enough to prevent a soggy crust.
Leftovers can be stored covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American