This Sweet Potato Chicken Pot Pie Casserole is a comforting and delicious twist on a classic! Imagine a creamy chicken and vegetable filling topped with a fluffy sweet potato crust. It’s a hearty and satisfying dish that’s perfect for a cozy family meal or a potluck with friends.
Why You’ll Love This Recipe
- Comfort Food with a Twist: This casserole takes the classic flavors of chicken pot pie and adds a touch of sweetness with a fluffy sweet potato topping.
- Easy and Convenient: This recipe is simple to prepare and uses readily available ingredients.
- Healthier Choice: The sweet potato topping adds a boost of nutrients and fiber.
- Crowd-Pleaser: This casserole is a guaranteed hit with both kids and adults.
Ingredients
Filling
- Cooked chicken: Use leftover or rotisserie chicken for convenience.
- Frozen peas and carrots mix: Adds color, flavor, and nutrition.
- Frozen pearl onions: Contributes a touch of sweetness and texture.
- Cream of chicken soup: Creates a creamy base for the filling.
- Evaporated milk: Adds richness and helps to create a smooth sauce.
Sweet Potato Topping
- Sweet potatoes: Cooked and mashed, they create a fluffy and flavorful topping.
- Butter: Adds richness and flavor to the sweet potato topping.
- Evaporated milk: Contributes to the creamy texture of the topping.
- Salt and pepper: Season the topping to your liking.
Garnish
- Fresh parsley: Adds a pop of color and fresh flavor.
Note: For exact measurements, see the recipe card below!
How to Make Sweet Potato Chicken Pot Pie Casserole
Step 1: Preheat and Prep
Preheat your oven to 350°F.
Step 2: Make the 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 and carrots, and thawed pearl onions. Stir until well combined.
Step 3: Make the Sweet Potato Topping
In a separate bowl, combine the cooked and mashed sweet potatoes, melted butter, ¼ cup evaporated milk, salt, and pepper. Use an electric mixer to blend until smooth and fluffy.
Step 4: Assemble the Casserole
Spray a casserole dish with nonstick cooking spray. Pour the chicken filling into the dish and spread evenly. Top with the sweet potato mixture, spreading it to cover the filling completely.
Step 5: Bake and Garnish
Bake for 20-30 minutes, or until the casserole is heated through and the sweet potato topping is lightly golden. Garnish with fresh parsley and serve.
Pro Tips for Making the Recipe
- Use rotisserie chicken: Save time by using a store-bought rotisserie chicken.
- Dry the sweet potatoes: If your mashed sweet potatoes are too wet, dry them quickly by placing them back on the hot stovetop for 1-2 minutes after draining.
- Cook chicken in the Instant Pot: The Instant Pot is a great way to quickly cook chicken for shredding.
- Taste and adjust seasoning: Taste the filling before assembling the casserole and add a pinch of salt if needed.
How to Serve
This Sweet Potato Chicken Pot Pie Casserole is a hearty and satisfying meal on its own, but here are some serving suggestions:
- Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast.
- Crusty Bread: Serve with a side of crusty bread for dipping and sopping up the creamy filling.
- Cranberry Sauce: A dollop of cranberry sauce adds a touch of sweetness and tartness that complements the dish.
Make Ahead and Storage
This casserole is great for making ahead of time or storing leftovers.
Storing Leftovers
Once the leftovers have cooled, cover the baking dish with foil or plastic wrap, or spoon the leftovers into an airtight container. Store in the refrigerator for up to 5 days.
Freezing
Freeze the casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in the microwave or in a preheated 350°F oven until warmed through.
FAQs
1. Can I use different vegetables in the filling? Yes! Feel free to use your favorite vegetables, such as corn, green beans, or mushrooms.
2. Can I make this recipe without the sweet potato topping? Yes, you can simply omit the sweet potato topping and use a traditional pie crust or biscuit topping instead.
3. Can I use canned sweet potatoes? Yes, you can use canned sweet potatoes, but make sure to drain them well and adjust the amount of evaporated milk accordingly.
4. Can I make this recipe in a slow cooker? Yes, you can! Combine all the filling ingredients in the slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through. Top with the sweet potato mixture and cook for an additional 30 minutes, or until heated through.
This Sweet Potato Chicken Pot Pie Casserole Recipe is a delicious and comforting twist on a classic dish. With its creamy filling, fluffy sweet potato topping, and easy preparation, it’s sure to become a new family favorite!
PrintSweet Potato Chicken Pot Pie Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Bake, Casserole
- Cuisine: American
Description
This Sweet Potato Chicken Pot Pie Casserole is a comforting and flavorful twist on a classic dish! Tender chicken, a creamy sauce, and a medley of vegetables are topped with a fluffy sweet potato topping. It’s a hearty and satisfying meal that’s perfect for any occasion.
Ingredients
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
- 1/2 cup evaporated milk
Sweet Potato Topping:
- 29 ounces canned sweet potatoes, well drained
- 2 tablespoons butter, melted
- 1/4 cup evaporated milk
- Salt and black pepper to taste
Garnish:
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat oven to 350°F.
- Make Filling: In a large bowl, whisk together the cream of chicken soup and ½ cup evaporated milk until smooth. Add the cooked chicken, peas and carrots, and pearl onions. Stir to combine.
- 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 until smooth and fluffy. Season with salt and pepper to taste.
- Assemble Casserole: Spray a casserole dish with nonstick cooking spray. Pour the chicken filling into the dish and top with the sweet potato mixture.
- Bake: Bake for 20-30 minutes, or until heated through and the sweet potato topping is lightly browned.
- Garnish and Serve: Garnish with fresh parsley and serve hot.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Tips:
- Use rotisserie chicken for convenience.
- To dry out canned sweet potatoes, place them back in the empty pot on the stovetop for 1-2 minutes after draining.
- Cook chicken breasts in an Instant Pot or slow cooker for easy shredding.
- Taste the filling and adjust salt as needed, but keep in mind that the cream of chicken soup already contains salt.
- Store leftover evaporated milk in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 400
- Sugar: 12g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
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