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
Scale
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.
