If you’re craving comfort food with a twist that will truly warm your heart and fill your kitchen with inviting aromas, this Sweet Potato Chicken Pot Pie Casserole Recipe is exactly what you need. It’s a cozy, delicious casserole that perfectly blends tender chicken, colorful veggies, and a luscious sweet potato topping, creating a dish that feels like a hug in food form. The sweetness of the potatoes complements the savory filling in a way that’s both nostalgic and refreshingly new, making it an instant favorite for family dinners or special gatherings.
Ingredients You’ll Need
Gathering the right ingredients for this Sweet Potato Chicken Pot Pie Casserole Recipe is wonderfully straightforward. Each one plays a vital role: the chicken adds hearty protein, the veggies bring color and texture, and the sweet potatoes provide a naturally sweet, creamy topping that elevates the whole dish.
- 3 cups cooked chicken, diced: Rotisserie chicken works perfectly for effortless flavor and convenience.
- 1 cup frozen peas & carrots mix, thawed: Adds a pop of color and a subtle sweetness to balance the savory.
- 1 cup frozen pearl onions, thawed and halved if large: These tender onions melt into the filling with a mild sweetness.
- 10.5 ounces cream of chicken soup: Creates a creamy, rich base that brings the flavors together beautifully.
- ½ cup evaporated milk (plus extra ¼ cup for topping): Makes the filling and topping velvety smooth and perfect for baking.
- 29 ounces canned sweet potatoes, well drained: The star of the topping, offering both sweetness and a fluffy texture.
- 2 tablespoons butter, melted: Adds richness and helps create a luscious sweet potato mash.
- Salt and black pepper to taste: Essential for seasoning and enhancing every layer of the dish.
- 1 tablespoon fresh parsley, chopped: A fresh herb sprinkle to brighten and finish your casserole perfectly.
How to Make Sweet Potato Chicken Pot Pie Casserole Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F. This temperature allows the casserole to warm through slowly while helping the sweet potato topping develop a light golden color and slight crust.
Step 2: Make the Filling
In a large bowl, whisk together the cream of chicken soup and ½ cup evaporated milk until smooth and creamy. Next, fold in the diced cooked chicken, thawed peas and carrots, and pearl onions. This combination brings together tender chicken and sweet, soft veggies in a savory, comforting sauce that’s the heart of your casserole.
Step 3: Prepare the Sweet Potato Topping
In a separate bowl, mix the well-drained canned sweet potatoes with melted butter and ¼ cup evaporated milk. Using an electric mixer, blend the mixture until it’s smooth, light, and fluffy. Season with salt and black pepper to taste — this topping will provide that perfect creamy contrast to the filling beneath.
Step 4: Assemble the Casserole
Lightly spray a casserole dish with nonstick cooking spray to prevent sticking. Pour the chicken and vegetable filling evenly into the dish. Then, gently spread the sweet potato mixture evenly over the top, creating a beautiful layered effect with a smooth, inviting surface.
Step 5: Bake and Garnish
Bake the casserole for 20 to 30 minutes, until it’s heated through and the sweet potato topping is lightly browned and slightly crisp around the edges. Once out of the oven, sprinkle freshly chopped parsley on top—this adds a burst of color and a fragrant finish that will make your Sweet Potato Chicken Pot Pie Casserole Recipe truly shine.
How to Serve Sweet Potato Chicken Pot Pie Casserole Recipe
Garnishes
Fresh chopped parsley is the perfect simple garnish that will add a lovely green hue and fresh flavor contrast. For a little extra flair, consider a sprinkle of crispy fried onions or freshly cracked black pepper right before serving.
Side Dishes
This casserole is quite hearty on its own, but pairing it with a light salad of mixed greens or steamed green beans helps balance the richness. A tangy cranberry sauce also pairs wonderfully for a slight touch of acidity and sweetness.
Creative Ways to Present
For gatherings, serve individual portions in ramekins topped with the sweet potato mash piped in decorative swirls. You can also add a sprinkle of shredded cheese under the topping before baking for a gooey surprise once plated. This casserole looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Chicken Pot Pie Casserole Recipe can be stored in an airtight container in the refrigerator for up to 3 days. This makes for an easy reheat lunch or a cozy dinner on a busy night.
Freezing
To freeze, place the unbaked casserole in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before baking as directed.
Reheating
Reheat portions in the microwave or oven until warmed through. If using the oven, cover loosely with foil to prevent the topping from drying out, then remove the foil the last few minutes to re-crisp the sweet potato layer.
FAQs
Can I use fresh sweet potatoes instead of canned?
Absolutely! If you prefer fresh, cook and mash them ahead of time. Just be sure they are well cooked and fluffy to maintain that creamy topping texture your recipe calls for.
Is rotisserie chicken necessary for this recipe?
Not at all. Rotisserie chicken is convenient and flavorful, but any cooked, diced chicken—leftovers or freshly cooked—will work wonderfully in this casserole.
Can I substitute the cream of chicken soup for a homemade version?
Yes! If you want a fresher, less processed option, a homemade creamy chicken sauce with a roux, chicken broth, and a splash of milk will bring the same savory richness.
Is this dish gluten-free?
The Sweet Potato Chicken Pot Pie Casserole Recipe is naturally gluten-free if you use gluten-free cream of chicken soup. Always double-check labels to be sure.
How can I make the casserole more kid-friendly?
Kids usually love creamy, mild flavors. Keep the seasoning gentle and consider adding a bit more sweet potato on top to make it extra sweet and fun. You can also sneak in some finely diced veggies like corn or mild peppers for extra nutrition.
Final Thoughts
If you’re looking for a dish that combines the comforting vibes of classic pot pie with a healthy, flavorful twist, the Sweet Potato Chicken Pot Pie Casserole Recipe is guaranteed to impress. It’s simple enough for weeknights but special enough for company, and the balance of sweet and savory flavors will have everyone asking for seconds. Give it a try and watch it become a beloved staple in your recipe collection.
Print
Sweet Potato Chicken Pot Pie Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender cooked chicken and mixed vegetables in a creamy sauce, topped with a smooth and fluffy sweet potato layer. Baked to golden perfection, this casserole offers a delightful twist on traditional pot pie using sweet potatoes for a naturally sweet and nutritious topping.
Ingredients
Chicken Filling
- 3 cups cooked chicken, diced (rotisserie chicken works great)
- 1 cup frozen peas & carrots mix, thawed (or use canned)
- 1 cup frozen pearl onions, thawed and halved if large
- 10.5 ounces cream of chicken soup
- ½ cup evaporated milk
Sweet Potato Topping
- 29 ounces canned sweet potatoes, well drained
- 2 tablespoons butter, melted
- ¼ cup evaporated milk
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the casserole.
- Make Filling: In a large bowl, whisk together the cream of chicken soup and ½ cup evaporated milk until smooth. Add the cooked chicken, thawed peas & carrots, and pearl onions, then stir until all ingredients are well combined to form the filling.
- Make Sweet Potato Topping: In a separate bowl, combine the drained sweet potatoes, melted butter, and ¼ cup evaporated milk. Use an electric mixer to blend the mixture until it becomes smooth and fluffy. Season with salt and black pepper to taste.
- Assemble Casserole: Spray a casserole dish with nonstick cooking spray for easy release. Pour the chicken filling evenly into the dish, then top with the sweet potato mixture, spreading gently to cover the filling.
- Bake: Place the casserole in the preheated oven and bake for 20-30 minutes, or until the filling is heated through and the sweet potato topping is lightly browned and slightly crisp on top.
- Garnish and Serve: Remove the casserole from the oven and sprinkle with fresh chopped parsley. Serve hot and enjoy your comforting Sweet Potato Chicken Pot Pie Casserole.
Notes
- You can substitute frozen vegetables with canned or fresh if preferred; just ensure they are well drained.
- For a richer topping, add a bit more butter or cream to the sweet potato mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- To make this dish gluten-free, verify that the cream of chicken soup is gluten-free or use a homemade version.
- This recipe can be easily doubled for larger gatherings or meal prepping.
