Name: Sweet Potato Chicken Pot Pie Casserole Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 2 medium sweet potatoes, peeled and diced; 1 cup frozen peas; 1 cup frozen corn; 1 small onion, diced; 2 cloves garlic, minced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 ¾ cups chicken broth; ½ cup milk; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; 1 refrigerated pie crust or puff pastry sheet; 1 egg, beaten (for egg wash)

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This Sweet Potato Chicken Pot Pie Casserole Recipe will absolutely win you over with its cozy flavors, tender chicken, and the irresistible sweetness of perfectly cooked sweet potatoes. It’s an oven-baked upgrade of the classic comfort dish, made even more inviting with pops of color from vegetables and a flaky golden crust. Whether you’re feeding a family or hosting a gathering of friends, this casserole tastes like a hug and looks like pure home-cooked joy.

Ingredients You’ll Need

Sweet Potato Chicken Pot Pie Casserole Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! You don’t need a long grocery list for this Sweet Potato Chicken Pot Pie Casserole Recipe—just honest, simple things that truly shine together. Each one adds its own personality, from the savory chicken to the sweet potatoes’ golden hue, ensuring every forkful bursts with flavor and comfort.

Chicken: Shredded cooked chicken is both hearty and satisfying; try rotisserie for a shortcut!
Sweet Potatoes: These bring natural sweetness, vibrant color, and pillowy texture to each bite.
Frozen Peas: Classic pot pie green with great texture and nurturing flavor.
Frozen Corn: Sweet, sunny, and wonderfully chewy alongside the other veggies.
Onion: Its gentle bite and aroma create a beautiful flavor backbone.
Garlic: Adds subtle warmth and depth—don’t skip it!
Butter: The buttery richness creates a luscious base for the sauce.
All-Purpose Flour: Just enough to thicken everything to the perfect creamy consistency.
Chicken Broth: Keeps things moist and savory, infusing the filling with extra chicken flavor.
Milk: Balances richness and helps achieve the ultimate smooth sauce.
Salt & Black Pepper: Enhances all the other flavors, bringing them together harmoniously.
Dried Thyme: Fragrant and earthy, perfect for classic pot pie notes.
Dried Rosemary: A piney pop that works so well with chicken and sweet potatoes.
Refrigerated Pie Crust or Puff Pastry: That flaky crust really seals the deal; use your favorite store-bought version for ease.
Egg (for egg wash): This gives your casserole that golden bakery-style shine.

How to Make Sweet Potato Chicken Pot Pie Casserole Recipe

Step 1: Prep the Ingredients

First, get all your ingredients ready. Peel and cube your sweet potatoes, shred your cooked chicken, and dice the onion. Having everything lined up makes the cooking flow so much easier—and faster.

Step 2: Boil the Sweet Potatoes

Add the diced sweet potatoes to a pot of salted boiling water and cook them for about 8 minutes. You want them just tender, not mushy, so they hold their own in the casserole. Drain and set aside.

Step 3: Sauté Aromatics and Make the Roux

In a large skillet, melt the butter over medium heat, then toss in your diced onion. Stir and cook until soft and translucent—around 3 minutes—then add the minced garlic for another fragrant minute. Sprinkle in the flour and stir constantly, letting it cook down for 1 to 2 minutes to make a pale golden roux.

Step 4: Create the Creamy Sauce

Slowly pour in the chicken broth and milk, whisking constantly. This is where everything comes together! The sauce will begin to thicken; keep stirring until it reaches that perfect creamy stage, usually in 3 to 5 minutes. Season it up with salt, pepper, thyme, and rosemary for classic pot pie comfort.

Step 5: Add Chicken and Veggies

Stir in the cooked chicken, those jewel-like cubes of sweet potato, as well as the peas and corn. Give it all a good mix to coat every veggie and morsel of chicken with that velvety sauce.

Step 6: Assemble and Top

Spoon the delicious filling into your 9×13-inch baking dish, spreading it out smoothly. Unroll your pie crust or puff pastry and gently lay it over the top, tucking or trimming as needed for a perfect fit. Brush the top with a beaten egg to give it that deep golden glow.

Step 7: Bake

Pop the casserole into your preheated 400°F (200°C) oven and bake for 25 to 30 minutes. The crust should be puffed and gorgeously golden, with little bubbles of filling peeking through. Let it cool slightly before serving—trust me, it smells so good you’ll need patience!

How to Serve Sweet Potato Chicken Pot Pie Casserole Recipe

Garnishes

A sprinkle of fresh chopped parsley or thyme over the top adds a burst of color and a lively herbal finish. If you like a touch more richness, try a light drizzle of melted butter or just a crack of fresh black pepper before serving.

Side Dishes

This Sweet Potato Chicken Pot Pie Casserole Recipe is a meal in itself, but it pairs beautifully with a crisp green salad, tangy vinaigrette, or a batch of roasted brussels sprouts or asparagus. Want something simple? Fluffy dinner rolls are always welcome for mopping up the creamy sauce.

Creative Ways to Present

Try baking individual portions in small ramekins for a fun dinner party twist, or use biscuit dough cutouts on top for a playful, rustic look. You can even make mini hand pies if you’re feeling adventerous—perfect for lunchboxes and picnics!

Make Ahead and Storage

Storing Leftovers

Once your Sweet Potato Chicken Pot Pie Casserole Recipe has cooled, cover it tightly or transfer leftovers to airtight containers. It’ll keep well in the refrigerator for up to 3 days, making weekday lunches or dinners so easy.

Freezing

This casserole is freezer-friendly! Assemble fully but don’t bake, then wrap tightly in plastic and foil. Freeze for up to 2 months. When ready to enjoy, thaw in the fridge overnight and bake as usual, adding a few extra minutes to the cook time if needed.

Reheating

For best texture, reheat slices in a 350°F oven, loosely covered with foil so the crust doesn’t dry out. Individual portions can also be microwaved, but the crust is always best refreshed in the oven for maximum flakiness.

FAQs

Can I use rotisserie chicken in this Sweet Potato Chicken Pot Pie Casserole Recipe?

Absolutely! Rotisserie chicken is a fantastic time-saver and adds loads of flavor, making the whole process even easier for busy nights.

Is this recipe easily adapted for dairy-free eaters?

Yes! Swap the butter and milk for your favorite plant-based alternatives and double-check your refrigerated crust or puff pastry ingredients for dairy; the rest of the recipe remains unchanged.

Can I add extra vegetables?

Go for it! Chopped spinach, green beans, or even diced carrots work beautifully here. Just make sure to cook firm veggies a bit before adding so everything is evenly tender.

Do I have to use puff pastry, or is pie crust better?

Both are delicious; it really comes down to personal preference. Pie crust is classic and hearty, while puff pastry yields a lighter, flaky top. You can even do a combination if you want to get creative!

Can I prepare Sweet Potato Chicken Pot Pie Casserole Recipe ahead of time?

You sure can—assemble the casserole in advance, cover, and refrigerate for up to a day. Bake it fresh when you’re ready so the crust stays perfectly crisp.

Final Thoughts

There’s something undeniably special about making and sharing a Sweet Potato Chicken Pot Pie Casserole Recipe—it brings people together over comfort and color, warmth and flavor. Give it a try and you’ll see how quickly it becomes a staple in your own kitchen. Happy baking, friends!

Sweet Potato Chicken Pot Pie Casserole Recipe

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4.9 from 25 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Sweet Potato Chicken Pot Pie Casserole combines tender chicken, sweet potatoes, and a medley of vegetables in a creamy herb-infused sauce, all topped with a flaky pastry crust. It’s a comforting and satisfying one-dish meal perfect for family dinners.

Ingredients

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For the Filling:

2 cups cooked chicken, shredded
2 medium sweet potatoes, peeled and diced
1 cup frozen peas
1 cup frozen corn
1 small onion, diced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 ¾ cups chicken broth
½ cup milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried rosemary

For the Crust:

1 refrigerated pie crust or puff pastry sheet
1 egg, beaten (for egg wash)

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Instructions

Prep Sweet Potatoes: Boil sweet potatoes until tender; set aside.
Saute Aromatics: In a skillet, cook onion and garlic in butter until fragrant.
Make Roux: Stir in flour to make a roux.
Thicken Sauce: Whisk in broth and milk until thickened.
Season: Add salt, pepper, thyme, and rosemary to sauce.
Combine: Mix in chicken, sweet potatoes, peas, and corn.
Assemble: Transfer filling to a baking dish, top with crust, and brush with egg wash.
Bake: Bake until golden brown.
Serve: Let cool slightly before serving.