Chicken Pot Pie with Sweet Potato Crust

  • Yield 6-8 servings

A filling comfort classic with a creative touch—sweet potato crust.

Chicken Pot Pie with Sweet Potato Crust
Stephanie Mullins


Sweet Potato Crust
1/2 cup cooked, cold, mashed sweet potatoes
1/3 cup butter
1/2 teaspoon salt
1 teaspoon baking powder
1 1/4 cups all-purpose flour
3 tablespoons butter, divided
1 large carrot, peeled and diced (1 cup)
1/2 cup diced celery
1/2 cup diced onion
1 cup potatoes, peeled, diced, and cooked
1 cup green peas
2 cups diced cooked chicken
3 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried sage


  1. 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.
  2. 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.
  3. Cover with sweet potato crust and bake 45 minutes.

Reprinted with permission from Y’all Come Over. Copyright 2013 by Nelson Books.



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