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)
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
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 390
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
