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

Units Scale

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

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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