Chicken Pot Pie Sweet Potatoes are a delightful twist on the traditional pot pie. With the rich and creamy filling nestled inside naturally sweet and tender sweet potatoes, each bite offers a comforting blend of flavors and textures. This dish is perfect for any day of the week, providing warmth and satisfaction while being surprisingly easy to prepare. You can whip up this wholesome meal that is both nutritious and delicious in no time, making it a great choice for families or anyone seeking a cozy dish.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 350 calories
- Protein: 26 grams
- Carbohydrates: 50 grams
- Fat: 10 grams
- Fiber: 7 grams
- Sugar: 5 grams
- Sodium: 750 mg
Why Make This Chicken Pot Pie Sweet Potatoes
Chicken Pot Pie Sweet Potatoes is a fantastic recipe for several reasons. First, it’s a healthier alternative to traditional pot pie thanks to the use of sweet potatoes, which are packed with vitamins, minerals, and fiber. The combination of shredded chicken and mixed vegetables makes for a hearty filling that satisfies. Plus, the creamy sauce adds richness without being too heavy. It’s an excellent way to enjoy comfort food without the guilt, and it also offers a wonderful presentation when served in the sweet potato boats.
How to Make Chicken Pot Pie Sweet Potatoes
Creating Chicken Pot Pie Sweet Potatoes is a breeze when you follow these straightforward steps. You’ll begin by preparing your sweet potatoes, then move on to making a savory filling that brings all the delicious elements together.
Ingredients:
- 2 large sweet potatoes
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/4 cup onion, diced
- 2 cups chicken broth
- 1 cup milk
- 1/4 cup flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions:
Step 1: Preheating the Oven
Preheat the oven to 400°F (200°C). This ensures your sweet potatoes bake evenly and your filling becomes bubbly and golden.
Step 2: Preparing the Sweet Potatoes
Cut the sweet potatoes in half lengthwise and scoop out some of the flesh to create a boat. Be careful not to tear the skin; you want to leave enough to hold the filling.
Step 3: Sautéing the Onion
In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, which usually takes about 3-4 minutes. This step adds a lovely depth of flavor to your filling.
Step 4: Mixing the Filling Ingredients
Stir in the mixed vegetables, shredded chicken, garlic powder, thyme, salt, and pepper. Cook for an additional 2-3 minutes to heat everything through.
Step 5: Making the Sauce
In a separate pot, melt the butter, then stir in flour to create a roux. Gradually add chicken broth and milk, whisking continuously until smooth and thickened, which should take about 5 minutes.
Step 6: Combining the Mixture
Combine the chicken and vegetable mixture with the sauce, mixing well to ensure everything is coated evenly.
Step 7: Filling the Sweet Potatoes
Spoon the chicken mixture generously into the hollowed-out sweet potato halves, packing it well.
Step 8: Baking the Dish
Place the filled sweet potatoes in a baking dish and bake for 25-30 minutes, until heated through and the tops are golden. The sweet potatoes will become tender, and the filling will bubble up beautifully.
How to Serve Chicken Pot Pie Sweet Potatoes
Serve the Chicken Pot Pie Sweet Potatoes warm right out of the oven. They make a perfect main dish for dinner. Consider pairing them with a refreshing salad on the side to balance the meal. For a special occasion, sprinkle some freshly chopped parsley or shredded cheese on top of the filling before serving for an added touch of flavor and color.
How to Store Chicken Pot Pie Sweet Potatoes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven until warmed through. For longer storage, you can freeze the unbaked filled sweet potatoes for up to 3 months. To cook from frozen, bake straight from the freezer, adding about 10-15 minutes to the baking time.
Expert Tips for Perfect Chicken Pot Pie Sweet Potatoes
- Choose the Right Sweet Potatoes: Select firm, unblemished sweet potatoes for the best results.
- Customize the Filling: Feel free to use leftover turkey instead of chicken or substitute the mixed vegetables with your favorites like bell peppers or spinach.
- Add Some Crunch: Consider topping the finished sweet potatoes with breadcrumbs mixed with a little olive oil for a crispy topping.
- Check for Doneness: Sweet potatoes should be fork-tender when done. Ensure the filling is bubbly for a delicious, comforting dish.
Delicious Variations
- Vegetarian Option: Substitute the chicken with black beans or chickpeas, and use vegetable broth instead of chicken broth for a meatless version.
- Spicy Kick: Add a pinch of cayenne pepper or some diced jalapeños to give your filling a bit of heat.
- Creamy Twist: Mix in a dollop of cream cheese or sour cream in the sauce for an extra creamy texture.
Frequently Asked Questions
- Can I use other types of potatoes?
Yes! While sweet potatoes provide a lovely sweetness, you can use regular potatoes as well. Just adjust cooking times accordingly. - What can I use instead of chicken?
Leftover turkey works beautifully. For a vegetarian version, try beans or tofu for protein. - Is this recipe gluten-free?
You can make it gluten-free by using cornstarch instead of flour for the roux. Check the broth label for gluten-free options as well. - How do I know when the sweet potatoes are done?
The sweet potatoes should be tender when pierced with a fork, and the tops of the filling should be lightly browned. - Can I make Chicken Pot Pie Sweet Potatoes ahead of time?
Yes, you can prepare the filling in advance and assemble it in the sweet potatoes before baking. Just bake them right before serving.
Conclusion
Chicken Pot Pie Sweet Potatoes is not just a meal; it’s a cozy hug on a plate. With its blend of savory chicken, vibrant veggies, and the natural sweetness of sweet potatoes, this dish brings comfort to any dining table. It’s simple enough for weeknight dinners yet impressive enough for gatherings. So gather your ingredients and enjoy crafting this delightful recipe that’s brimming with flavor and good-for-you ingredients. Happy cooking!
Print
Chicken Pot Pie Sweet Potatoes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful twist on traditional pot pie featuring a rich and creamy filling nestled in tender sweet potatoes. Perfect for a cozy meal any day of the week.
Ingredients
- 2 large sweet potatoes
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/4 cup onion, diced
- 2 cups chicken broth
- 1 cup milk
- 1/4 cup flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the sweet potatoes in half lengthwise and scoop out some of the flesh to create a boat.
- In a skillet, heat olive oil over medium heat and sauté the diced onion until translucent (3-4 minutes).
- Add mixed vegetables, shredded chicken, garlic powder, thyme, salt, and pepper, and cook for an additional 2-3 minutes.
- In a separate pot, melt the butter and stir in flour to create a roux. Gradually add chicken broth and milk, whisking until smooth and thickened (about 5 minutes).
- Combine the chicken and vegetable mixture with the sauce, mixing well.
- Spoon the chicken mixture into the hollowed-out sweet potato halves.
- Place the filled sweet potatoes in a baking dish and bake for 25-30 minutes until heated through and tops are golden.
Notes
Serve warm; consider pairing with a refreshing salad for balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 30mg
