You are here: Home » Recipes » Chicken Pot Pie with Sweet Potato Crust Chicken Pot Pie with Sweet Potato Crust Recipe by Patty Caldwell and Amy Lyles Wilson Yield 6-8 servings A filling comfort classic with a creative touch—sweet potato crust. Stephanie Mullins PrintEmail Ingredients Sweet Potato Crust1/2 cup cooked, cold, mashed sweet potatoes1/3 cup butter1/2 teaspoon salt1 teaspoon baking powder1 1/4 cups all-purpose flourFilling3 tablespoons butter, divided1 large carrot, peeled and diced (1 cup)1/2 cup diced celery1/2 cup diced onion1 cup potatoes, peeled, diced, and cooked1 cup green peas2 cups diced cooked chicken3 tablespoons all-purpose flour1 cup milk1 cup chicken broth1/2 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon dried sage Instructions For the sweet potato crust, in a medium bowl combine flour, baking powder, salt, and butter. Cut the butter in with a pastry blender until the mixture resembles coarse crumbs. Add the mashed sweet potatoes, stirring until blended. Turn out onto plastic wrap and flatten into an oblong piece. Cover and refrigerate for 1 hour. Place the dough on a lightly floured surface and roll to 1/4-inch thickness, 1/2 inch larger than the baking dish. Preheat oven to 350F. For the filling, melt 1 tablespoon of butter in a large skillet over medium heat. Add carrots, celery, and onion and stir-fry for 2 to 3 minutes or until vegetables are slightly tender. Add cooked potatoes, green peas, and diced chicken. Place vegetable-chicken mixture in an 8×11 baking dish. Melt remaining 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and milk, stirring until smooth, and gradually add the chicken broth, salt, black pepper, and sage. Cook until thickened, stirring constantly. Pour over the chicken and vegetables. Cover with sweet potato crust and bake 45 minutes. Reprinted with permission from Y’all Come Over. Copyright 2013 by Nelson Books.