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
Scale
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.
