If you are craving a hearty dinner that brings warmth and comfort with every bite, the Sweet Potato Chicken Pot Pie Casserole Recipe is your go-to solution. This delightful casserole blends tender shredded chicken with nutrient-packed sweet potatoes and a medley of fresh vegetables, all smothered in a creamy, savory sauce. It’s an effortless twist on the classic pot pie that’s perfect for cozy nights in and also offers a beautiful balance of flavors and textures made with wholesome ingredients.
Ingredients You’ll Need
Ingredients You’ll Need
Simple ingredients come together to create a dish bursting with flavor and heartiness. Each item is thoughtfully chosen, whether it’s the sweetness of the potatoes or the gentle aroma of thyme that elevates the whole casserole.
- 2 tablespoons olive oil: Adds richness and helps soften the veggies perfectly.
- 1 small onion (diced): Brings sweetness and depth to the casserole base.
- 2 cloves garlic (minced): Offers wonderful fragrance that wakes up every layer.
- 2 medium carrots (sliced): Adds a bit of crunch and vibrant color.
- 2 celery stalks (sliced): Gives a fresh, mild bite that balances the creaminess.
- 1 cup frozen peas: Bursts of tender sweetness to make every spoonful exciting.
- 2 cups cooked shredded chicken: The hearty protein star of the dish.
- 2 tablespoons all-purpose flour: Essential for thickening the luscious sauce.
- 1 cup chicken broth: Builds savory flavor and moisture.
- 1/2 cup milk: Creates a creamy texture without overpowering other flavors.
- 1/2 teaspoon dried thyme: Infuses an earthy herbal note that complements chicken perfectly.
- 1/2 teaspoon salt: A crucial seasoning that brings out all the flavors.
- 1/4 teaspoon black pepper: Adds a gentle heat and depth to the dish.
- 2 medium sweet potatoes (peeled and sliced thin): Provides natural sweetness and a tender topping.
- 1/2 cup shredded cheddar cheese (optional): A golden, melty finish that creates a comforting crust.
- Cooking spray: Helps prevent sticking without adding heaviness.
How to Make Sweet Potato Chicken Pot Pie Casserole Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish using cooking spray to ensure the casserole doesn’t stick and bakes evenly with a golden crust.
Step 2: Sauté Your Vegetables
Heat olive oil in a large skillet over medium heat. Add diced onion, minced garlic, sliced carrots, and celery. Cook these together for about 5 to 7 minutes until they become soft and fragrant. This forms the flavorful foundation of your casserole.
Step 3: Make the Creamy Sauce
Sprinkle the flour over the sautéed vegetables and cook for one minute, stirring continuously. Then slowly whisk in the chicken broth and milk until the mixture is smooth. Let it simmer gently for 3 to 5 minutes until the sauce thickens beautifully.
Step 4: Add Seasonings and Chicken
Stir in dried thyme, salt, black pepper, frozen peas, and shredded chicken. Continue to simmer for 2 minutes, letting all the flavors marry perfectly. Then remove the skillet from heat.
Step 5: Assemble the Casserole
Pour the savory chicken and vegetable mixture into your prepared baking dish. Arrange the thinly sliced sweet potatoes over the top in slightly overlapping layers, creating a rustic yet elegant cover. Lightly spray the sweet potatoes or brush them with olive oil for a golden finish.
Step 6: Bake to Perfection
Cover the casserole dish with foil and bake for 30 minutes. Then remove the foil and, if using, sprinkle the shredded cheddar cheese over the top. Continue baking uncovered for another 15 to 20 minutes until the sweet potatoes are tender and the cheese is golden and bubbly. Let the casserole cool for about 5 minutes before digging in.
How to Serve Sweet Potato Chicken Pot Pie Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a fresh burst of color and mild onion flavor that complements the casserole’s richness. You might also enjoy a light dusting of paprika for a subtle smoky warmth.
Side Dishes
This casserole pairs wonderfully with crisp green salads dressed simply with lemon vinaigrette or steamed green beans tossed with a bit of garlic butter. These sides add freshness and texture contrasts that balance the creamy heartiness.
Creative Ways to Present
For special occasions or meal prep, try serving individual portions in ramekins for a personalized touch. You can also layer small casseroles in muffin tins for charming, handheld bites perfect for potlucks or family dinners.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers in an airtight container in the refrigerator for up to 3 days. The casserole’s flavors deepen over time, making it even tastier the next day!
Freezing
This Sweet Potato Chicken Pot Pie Casserole Recipe freezes beautifully. Store it in a freezer-safe dish or wrap tightly with foil and plastic wrap for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat individual servings in the microwave or warm the whole casserole in a preheated 350°F (175°C) oven for about 20 minutes until heated through and the topping crisps back up nicely.
FAQs
Can I use other types of potatoes instead of sweet potatoes?
Absolutely! While sweet potatoes add a natural sweetness and beautiful color, you can use regular Yukon gold or red potatoes for a more traditional taste. Just slice them thinly so they cook evenly.
Is this recipe gluten-free?
The recipe as written contains all-purpose flour, which has gluten. To make it gluten-free, substitute the flour with a gluten-free all-purpose flour blend or a cornstarch slurry for thickening.
Can I make this casserole dairy-free?
Yes, simply swap the milk for unsweetened almond milk or another plant-based milk and skip the shredded cheddar cheese to keep it dairy-free without sacrificing creaminess.
How long can I store leftovers?
Store leftovers in the refrigerator for up to 3 days. For longer storage, freezing is your best bet to maintain freshness and texture.
Can I use rotisserie chicken for this recipe?
Definitely! Using rotisserie chicken is a fantastic shortcut that saves time and adds extra flavor, making this Sweet Potato Chicken Pot Pie Casserole Recipe even easier to get on your table.
Final Thoughts
This Sweet Potato Chicken Pot Pie Casserole Recipe is one of those comforting classics with a clever twist that brings families around the table joyfully. It is warm, wholesome, and loaded with flavors that satisfy both kids and adults alike. I encourage you to give it a try soon — your weeknight dinners will never be the same again!
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Sweet Potato Chicken Pot Pie Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Sweet Potato Chicken Pot Pie Casserole is a comforting and healthy twist on the classic pot pie, featuring tender shredded chicken, vibrant vegetables, and a creamy sauce topped with sweet potato slices. Baked to golden perfection, this easy-to-make casserole is perfect for a hearty weeknight dinner or a simple family meal that everyone will love.
Ingredients
Filling
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup frozen peas
- 2 cups cooked shredded chicken
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 2 medium sweet potatoes, peeled and sliced thin
- 1/2 cup shredded cheddar cheese (optional)
- Cooking spray or additional olive oil for brushing
Instructions
- Preheat and prepare baking dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray to prevent sticking and ensure easy cleanup.
- Sauté vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5–7 minutes until the vegetables are softened and fragrant.
- Create the sauce: Stir in 2 tablespoons of all-purpose flour into the sautéed vegetables and cook for 1 minute to eliminate the raw flour taste. Slowly whisk in 1 cup chicken broth and 1/2 cup milk until smooth. Bring the mixture to a simmer and cook for 3–5 minutes until it thickens into a creamy sauce.
- Add seasonings and chicken: Stir in 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 cup of frozen peas and 2 cups of cooked shredded chicken. Simmer the filling for 2 minutes to combine flavors, then remove from heat.
- Assemble casserole: Pour the chicken and vegetable filling into the prepared casserole dish. Arrange the thinly sliced sweet potatoes in overlapping layers on top of the filling. Lightly spray the sweet potato layer with cooking spray or brush with a little olive oil to help crisp during baking.
- Bake covered: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes. This allows the sweet potatoes to soften while the filling continues to cook.
- Add cheese and finish baking: Remove the foil and sprinkle the optional shredded cheddar cheese evenly over the sweet potatoes. Bake uncovered for an additional 15–20 minutes until the sweet potatoes are tender and golden brown on top.
- Cool and serve: Let the casserole cool for 5 minutes before serving to allow the flavors to settle and make it easier to portion.
Notes
- You can substitute rotisserie chicken to save time without compromising flavor.
- For a dairy-free version, use unsweetened almond milk and omit the shredded cheddar cheese.
- Add a pinch of paprika or rosemary to the filling for extra depth of flavor.
