Best 11 Chicken Sweet Potato Potpie Recipes

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**Chicken Sweet Potato Pot Pie: A Hearty and Flavorful Comfort Food Dish**

Indulge in the ultimate comfort food experience with our delectable Chicken Sweet Potato Pot Pie. This classic dish combines tender chicken, sweet potatoes, and a creamy sauce, all encased in a flaky, golden-brown crust. Savor the harmonious blend of savory and sweet flavors in every bite, as the chicken and sweet potatoes complement each other perfectly. The creamy sauce, made with a combination of chicken broth, milk, and spices, adds a rich and velvety texture to the dish. Encased in a flaky, golden-brown crust, this pot pie is a true masterpiece that will warm your soul and satisfy your taste buds. But that's not all! This recipe article also features a vegetarian version of the pot pie, made with a hearty combination of vegetables and lentils, for those who prefer a meatless option. Additionally, we have included a gluten-free variation, using a gluten-free flour blend, to cater to those with dietary restrictions.

Let's cook with our recipes!

CHICKEN AND SWEET POTATO POT PIES



Chicken and Sweet Potato Pot Pies image

Sweet potato adds sweetness and nutrients to this easy version of a homestyle favorite.

Categories     comfort food     puff pastry     sweet potato     pot pie recipes     chicken pot pie     winter dinner recipes

Time 55m

Yield 4

Number Of Ingredients 15

2 tbsp. olive oil
1 large onion
kosher salt
Pepper
1 lb. sweet potatoes
1 rotisserie chicken
1/4 c. all-purpose flour
1/2 c. dry white wine
2 c. low-sodium chicken broth
1 c. frozen peas
1 c. chopped fresh flat-leaf parsley
1 tbsp. chopped fresh tarragon (optional)
tsp. freshly grated or ground nutmeg
1 sheet frozen puff pastry
1 large egg

Steps:

  • Heat oven to 375 degrees F. Oil four 12-ounce ramekins (each about 4-inch round) or a 9-inch pie plate.
  • Heat oil in a large skillet over medium heat. Add onion, 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, for 6 minutes. Add sweet potatoes and cook, covered, stirring occasionally until tender, 8 to 10 minutes.
  • Meanwhile, shred chicken, discarding skin and bones; set aside.
  • Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Gradually stir in wine and then broth and bring to a boil. Add chicken, peas, parsley, tarragon (if using), and nutmeg. Divide mixture among prepared ramekins (about 3/4 cup each). Place ramekins on a rimmed baking sheet.
  • Using a 4-inch round cookie cutter, cut out 4 pieces of puff pastry (or cut out one large circle). Place pastry on top of ramekins (or pie plate).
  • Place pot pies on a rimmed baking sheet. Brush pastry with egg and if desired, using a sharp knife, cut three slits in top of each piece of pastry. Bake until puffed and golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 834 calories

OLD-FASHIONED CHICKEN POT PIE WITH SWEET POTATO CRUST



Old-Fashioned Chicken Pot Pie With Sweet Potato Crust image

The sweet potato gives a lovely orange color to the crust and an unusual flavor to pot pie. A little time-consuming to chop all the vegetables, so you could use already chopped frozen or canned vegetables for the most part (cooked according to package directions) to make it a little quicker and easier. Can be made ahead through step 14 and covered with tinfoil and frozen at that point. Thaw it in the refrigerator when you're ready to cook it, remove tinfoil and follow step 15 for cooking (may take an extra 5-10 minutes to cook through).

Provided by littleturtle

Categories     Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 21

3 cups cooked chicken or 3 cups cooked turkey, cut into bite-size pieces
1/2 cup carrot, coarsely chopped (cooked)
1 cup butternut squash, peeled & cubed (cooked)
1/2 onion, peeled & chopped (cooked)
1/2 cup celery, coarsely chopped (cooked)
1 cup peas (cooked)
1 tablespoon fresh parsley, minced
6 tablespoons butter
3 garlic cloves, minced
6 tablespoons flour
1 cup half-and-half
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground thyme
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold mashed sweet potatoes
1/3 cup vegetable oil
1 egg, well beaten

Steps:

  • Preheat oven to 350°F.
  • Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
  • In a saucepan, melt butter over medium heat.
  • Saute garlic for 2 minutes.
  • Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
  • Add half-and-half and chicken broth slowly, still stirring constantly.
  • Season with salt, pepper, and thyme.
  • Continue cooking and stirring until sauce boils and thickens.
  • Pour sauce over chicken and vegetble mixture.
  • Sift remaining cup of flour together with baking powder and salt into a bowl.
  • With a fork, work in mashed sweet potatoes with vegetable oil and egg.
  • Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
  • Cover casserole dish with dough and pinch edges all the way around.
  • Make several small slits in the dough.
  • Bake until crust is golden-brown (35-40 minutes).

Nutrition Facts : Calories 594, Fat 34.7, SaturatedFat 13.5, Cholesterol 133.2, Sodium 799.2, Carbohydrate 43.5, Fiber 4.7, Sugar 6.7, Protein 27.2

SMOKED CHICKEN POT PIE WITH SWEET POTATO CRUST



Smoked Chicken Pot Pie with Sweet Potato Crust image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

1 pound all-purpose flour
1 tablespoon salt
1 teaspoon pepper
2 sticks butter, cut into pieces and chilled
2 eggs
1 cup milk
2 cups sweet potato puree (sweet potatoes roasted, peeled and pureed in food processor)
1 egg mixed with 1 tablespoon water, for egg wash
4 tablespoons unsalted butter
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped
4 tablespoons all-purpose flour
4 to 5 cups whole milk, heated
3/4 pound cremini mushrooms, quartered and sauteed until golden brown
2 medium turnips, peeled, cut into medium dice, blanched and drained
2 medium carrots, peeled, cut into matchsticks (about 2-inches long by 1/4-inch thick)
12 frozen pearl onions, blanched and drained
1 cup frozen peas, blanched and drained
1 smoked chicken (about 3 pounds) meat shredded, bones discarded
Salt and freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl combine flour with salt, and pepper. Cut in the butter with a fork or pastry blender until the mixture looks crumbly.
  • In another bowl combine eggs, milk, and sweet potato puree. Add to the flour mixture and stir gently until combined. Don't overmix!
  • Divide dough into quarters. On a lightly floured surface roll each piece into a circle about 1/8-inch thick. Cut the circles to fit the size of the serving bowls. Brush with egg wash and bake on a parchment lined baking sheet until lightly golden brown. Remove from the oven and set aside.
  • Melt the butter in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the flour and cook until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin with a little extra milk.
  • Add the mushrooms, turnips, carrots, onions, peas and chicken to the sauce and gently fold to combine and heat through. Season the sauce with salt and pepper and stir in the parsley.
  • Spoon the hot filling into bowls and top with a circle of the baked sweet potato dough.

CHICKEN POT PIE IX



Chicken Pot Pie IX image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g

CHICKEN PIE WITH SWEET POTATO BISCUITS



Chicken Pie with Sweet Potato Biscuits image

Individual chicken pies with a yummy sweet potato biscuit top. The biscuits are great on their own as well. Make extra in aluminum foil containers and freeze after baking for a quick supper or lunch.

Provided by Terri-Lynn Morrison

Categories     Chicken Pie

Time 1h

Yield 8

Number Of Ingredients 23

1 teaspoon olive oil
1 cup diced onion
1 teaspoon minced garlic
½ cup diced celery
2 cups frozen cut green beans
2 cups frozen diced carrots
1 teaspoon dried thyme
¼ teaspoon poultry seasoning
1 ¾ cups chicken broth
1 cup cream-style corn
1 (3 pound) rotisserie chicken, deboned and chopped
1 cup 2% evaporated milk
3 tablespoons all-purpose flour
½ cup shredded reduced-fat Swiss cheese
1 tablespoon chopped fresh parsley
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
¾ cup mashed cooked sweet potato
¾ cup buttermilk
3 tablespoons unsalted butter, melted, divided

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place eight 7-ounce foil containers or oven-safe bowls on a baking sheet lined with foil.
  • Heat olive oil in a large nonstick pot over medium-high heat. Add onions and garlic; cook until onions begin to soften, about 3 minutes. Add celery and cook for 2 more minutes. Stir in green beans, carrots, thyme, and poultry seasoning; cook for 1 minute. Add broth and corn and let mixture simmer, uncovered, for 2 minutes. Stir in chopped chicken.
  • Whisk evaporated milk and flour together in a small bowl until smooth. Add to the pot. Cook and stir until mixture thickens. Remove from heat. Add Swiss cheese and parsley and stir until cheese melts. Cover and keep warm.
  • Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt for biscuits in a large bowl. Combine mashed sweet potato, buttermilk, and 2 tablespoons of the melted butter in a medium bowl; whisk to combine. Add wet ingredients to dry ingredients and stir gently until a ball is formed.
  • Transfer biscuit dough to a lightly floured surface. Press dough with lightly floured hands or roll dough to about 1/3-inch thickness. Cut dough into 2 1/2-inch circles (or just slightly smaller than the top of your bowls) with a round cookie cutter.
  • Fill bowls with warm chicken mixture and top each with a biscuit. Brush tops of biscuits with remaining melted butter.
  • Bake in the preheated oven until filling bubbles and biscuits are puffed up and golden brown, 13 to 15 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 492.3 calories, Carbohydrate 37.9 g, Cholesterol 109.8 mg, Fat 21.7 g, Fiber 4.3 g, Protein 36.1 g, SaturatedFat 8.4 g, Sodium 885 mg, Sugar 9.2 g

CHICKEN AND SWEET POTATO POT PIE



Chicken and Sweet Potato Pot Pie image

Make and share this Chicken and Sweet Potato Pot Pie recipe from Food.com.

Provided by Chris Reynolds

Categories     Pot Pie

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil, plus more for ramekins
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb sweet potato, peeled and cut into 1/2-inch pieces
2 -2 1/2 lbs cooked whole chickens
1/4 cup flour
1/2 cup white wine
2 cups low sodium chicken broth
1 cup frozen peas, thawed
1 cup flat leaf parsley, chopped
1 tablespoon fresh tarragon, chopped (optional)
1/8 teaspoon ground nutmeg
1 sheet puff pastry, thawed
1 large egg, beaten

Steps:

  • Heat oven to 375°F Oil four 12 oz ramekins, or use a 9" pie plate.
  • Heat the oil in a large skillet on medium heat. Add the onion, salt and pepper. Cook, covered, stirring occasionally, for 6 minutes. Add the sweet potatoes and cook, covered, stirring occasionally until tender, 8 to 10 minutes.
  • Meanwhile, shred chicken discarding bones and skin; set aside.
  • Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Gradually stir in the wine and then the broth and bring to a boil.
  • Add the chicken, peas, parsley, tarragon, and nutmeg.
  • Divide the mixture among the prepared ramekins (about 3/4 C each).
  • Using a 4" round cookie cutter, cut out 4 pieces of puff pastry. Place the pastry on top of the ramekins.
  • Place the pot pies on a rimmed baking sheet (line with foil to catch drips). Brush pastry with beaten egg. Bake until puffed and golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 949, Fat 55.7, SaturatedFat 14.2, Cholesterol 153.4, Sodium 707.3, Carbohydrate 68, Fiber 7.3, Sugar 9.1, Protein 38.8

CHICKEN-MUSHROOM POT PIE WITH SWEET POTATO CRUST



Chicken-Mushroom Pot Pie with Sweet Potato Crust image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

6 slices bacon
1 medium onion, cut in half lengthwise, then cut into 1/2-inch wedges
1 large red bell pepper, chopped
2 packages (8 oz each) sliced fresh cremini mushrooms
1 teaspoon dried thyme leaves
1/4 cup all-purpose flour
1/2 cup chicken broth
1/2 teaspoon salt
3 cups cut-up cooked chicken
2 cups chopped red Swiss chard leaves (stems removed)
1 bag (24 oz) refrigerated mashed sweet potatoes

Steps:

  • Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer from skillet to paper towels; drain and cool. Crumble; set aside.
  • Discard all but 2 tablespoons bacon drippings in skillet. Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.
  • Sprinkle mushroom mixture with flour; stir until moistened. Stir in broth and salt. Cook about 2 minutes, stirring frequently, until mixture boils and thickens. Stir in chicken; sprinkle with Swiss chard. Cover; cook 2 to 3 minutes or until Swiss chard is partially softened. Remove 1/4 cup of the Swiss chard; reserve. Stir bacon into mixture in skillet.
  • Pour chicken-mushroom mixture into casserole. Heat sweet potatoes as directed on bag until 160°F; stir. Swirl reserved Swiss chard into sweet potatoes with spoon. Spoon evenly over mushroom mixture; spread evenly.
  • Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown. Cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 320, Carbohydrate 23 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g

CHICKEN, SWEET POTATO AND SWISS CHARD PHYLLO POT PIE



Chicken, Sweet Potato and Swiss Chard Phyllo Pot Pie image

Provided by Megan Mitchell

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds boneless, skinless chicken thighs, preferably organic
Kosher salt and freshly ground black pepper
3 to 4 tablespoons ghee
1 small yellow onion, cut into 1/4-inch dice
3 cloves garlic, minced
3 tablespoons sage, minced
1/2 cup dry vermouth
1 large bunch Swiss chard, stems removed and leaves roughly chopped
1 large sweet potato, peeled and cut into 1/2-inch pieces (about 2 heaping cups)
1/2 cup chicken stock or low-sodium chicken broth
One 8.8-ounce container mascarpone cheese
3/4 cup packed grated Parmesan cheese (freshly grated with a rasp grater)
Ten 9-by-14-inch frozen phyllo sheets, thawed
3 tablespoons unsalted butter, melted
Flaky sea salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat a large, shallow 10-inch cast-iron pan or Dutch oven up over medium-high heat.
  • While the pan heats up, cut the chicken thighs into 1 1/2-inch pieces and season liberally with kosher salt and pepper.
  • Once the pan is heated, add 2 tablespoons of the ghee and the chicken in a single layer, working in batches and adding more ghee, if needed. Cook for 2 to 3 minutes, flipping the chicken once halfway, until browned evenly. Remove with a slotted spoon or tongs to a plate (the chicken will not be cooked through).
  • Reduce the heat to medium; add the onion, garlic and sage and cook, stirring, until fragrant and the onions start to soften, 2 to 3 minutes. Add the vermouth, scraping up any browned bits from the bottom of the pan.
  • Add the chard to the pan and cook, stirring occasionally, until it starts to wilt, 3 to 4 minutes. Next, add the sweet potato and stock. Stir together and season liberally with kosher salt and pepper. Bring to a simmer, then stir in the mascarpone and Parmesan. Return the chicken to the pan, stir then remove from the heat.
  • Place the phyllo sheets on a baking sheet and cover with a damp towel to prevent them from drying out. Place 1 of the phyllo sheets on a clean work surface then brush or dab with some of the melted butter. Crumple the sheet up like a piece of paper and place on top of the chicken filling. Repeat with the remaining phyllo sheets until the entire surface of the filling is covered, overlapping the sheets, if necessary. Drizzle any remaining butter on top and sprinkle with flaky sea salt.
  • Transfer the pan to the oven and bake for 10 minutes. Reduce the oven temperature to 375 degrees F and bake until bubbly and the top is golden brown, 20 to 25 minutes. Remove from the oven and let cool for 5 to 10 minutes before serving. If the filling under the crust looks too wet, cook on the stove over medium heat to reduce some of the liquid, 5 to 10 minutes. Serve the pot pie in the pan.

BOBBY FLAY'S SMOKED CHICKEN POT PIE WITH SWEET POTATO CRUST



Bobby Flay's Smoked Chicken Pot Pie with Sweet Potato Crust image

Categories     Sauce     Chicken     Potato     Bake     Pastry

Yield serves 6 to 8

Number Of Ingredients 25

Sweet Potato Crust
1 pound (3 3/4 cups) all-purpose flour, plus more for rolling
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (2 sticks) unsalted butter, cut into pieces, cold
1 large egg
1/2 cup whole milk
1 cup sweet potato puree (from 1 large sweet potato, roasted, peeled, and pureed in a food processor)
Filling
4 tablespoons (1/2 stick) unsalted butter
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups whole milk, or more if needed, hot
12 ounces cremini mushrooms, quartered and sautéed until golden brown
2 turnips, peeled, cut into medium dice, blanched, and drained
2 carrots, peeled, cut into matchsticks, blanched and drained
1/2 cup frozen red pearl onions, blanched and drained
1/2 cup frozen white pearl onions, blanched and drained
1 cup frozen peas, blanched and drained
1 roasted (3-pound) chicken (see Note), shredded
2 teaspoons pureed chipotle in adobo, or 2 teaspoons smoked sweet Spanish paprika (see Note)
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley leaves
2 large eggs, beaten with a few tablespoons cold water, for an egg wash

Steps:

  • To make the crust, stir the flour, salt, and pepper together in a large bowl. Cut in the butter until the mixture resembles coarse meal. Stir the egg, milk, and sweet potato puree together in a bowl. Add the mixture to the flour, and gently mix with a rubber spatula until just combined. Transfer the mixture to a lightly floured surface, and lightly knead until the dough just comes together. Form into a round and flatten it slightly. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour and up to 24 hours.
  • Preheat the oven to 375°F.
  • To make the filling, melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, 5 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin it with a little extra milk.
  • Add the mushrooms, turnips, carrots, onions, peas, chicken, and chipotle, if using, to the sauce and fold gently to combine. Season the filling with salt and pepper, and stir in the parsley.
  • Divide the dough in half, and roll each half out on a lightly floured surface until 1/8 inch thick. Invert individual heatproof bowls on the pastry sheet, and using a sharp knife, cut circles around the outside of the bowls that are slightly larger than the bowls. Fill the bowls three-quarters full with the chicken filling, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each bowl with a pastry round, pressing the dough around the rim to form a seal. Brush the tops with the egg wash and season with salt and pepper. Use a paring knife to make a small slit in the center of the dough. (Alternatively, roll one large crust and use it to top a family-style pot pie in a 10-inch baking dish.)
  • Place the bowls on baking sheets, and bake until the crust is golden brown and the filling is bubbly, 15 to 18 minutes for individual pies and 25 to 30 minutes for one large pot pie. Remove from the oven and let sit for 5 minutes before serving.

MOM'S CHICKEN POT PIE



Mom's Chicken Pot Pie image

Easy, beginner pot pie that your family will love.

Provided by Samantha Hamilton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups chicken broth
⅔ cup milk
2 cups chopped cooked chicken
1 (14.5 ounce) can peas and carrots
½ (15 ounce) can whole new potatoes, drained
1 (15 ounce) package prepared double-crust pie pastry

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
  • Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
  • Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
  • Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
  • Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

Tips for a Perfect Chicken Sweet Potato Potpie:

  • Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs or breasts for a more flavorful potpie. Deboning and removing the skin is optional.
  • Don't Overcrowd the Pot: If using a Dutch oven or large pot, ensure there's enough space for the chicken to brown properly. Avoid overcrowding, or the chicken will steam instead of browning.
  • Use a Variety of Vegetables: Along with sweet potatoes, add other hearty vegetables like carrots, celery, peas, and corn. This adds color, texture, and nutritional value to the potpie.
  • Make a Flavorful Broth: Use a combination of chicken broth and white wine for a richer flavor. You can also add herbs like thyme, rosemary, or sage for extra depth.
  • Thicken the Filling: For a creamy potpie filling, whisk together cornstarch and water or milk before adding it to the pot. This will help thicken the sauce without overpowering the other flavors.
  • Don't Overcook the Crust: If using a puff pastry sheet, keep an eye on the oven to prevent overcooking. The crust should be golden brown and flaky, not burnt.

Conclusion:

Indulge in a hearty and comforting meal with this Chicken Sweet Potato Potpie recipe. With its tender chicken, sweet potatoes, and flavorful filling, this potpie is a crowd-pleaser. Perfect for a cozy dinner with friends and family, it's a delightful blend of sweet and savory flavors. So gather your ingredients, follow the steps, and let the oven do its magic. Enjoy this delicious and wholesome dish that's sure to warm your heart and satisfy your taste buds.

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