There is just nothing better than settling in on a chilly night with a steaming mug and something bubbling hot from the oven, right? If you ask me, the ultimate cozy baked dinners staple has always been chicken pot pie. But I’ve been tinkering with the classics lately, trying to bring a little brightness to that deep, savory flavor. That’s how I landed on this incredible variation: the Chicken Pot Pie with Sweet Potatoes. Sweet potatoes give this pot pie a softer, comforting flavor that feels perfect for family dinners. I’ve made every version of pot pie imaginable over the years, but chopping in those sweet potatoes just made the filling richer and a little more luxurious. It’s such a simple swap that changes the whole experience!
Trust me, once you try this twist, you won’t go back to the old way. If you want to see how I adapted my classic version using the slow cooker, check out my recipe for Crockpot Chicken Pot Pie with Potatoes, but for now, let’s talk about why this sweet potato version is seriously special.
Why This Chicken Pot Pie with Sweet Potatoes is Your New Comfort Food Dinner Favorite
I know you’re looking for dishes that fill everyone up without keeping you chained to the stove, and this recipe absolutely delivers. This isn’t just any comfort food dinner; it’s designed to be easy enough for a Tuesday but special enough for company. It’s one of my go-to family dinner ideas!
- Quick Assembly for Busy Weeknights: Seriously, the prep is only 30 minutes! We use pre-cooked shredded chicken and pop refrigerated biscuits right on top. After a quick 15-minute cooling period, you’re done. That’s less time arguing over homework!
- A Naturally Sweeter Filling: This is where the magic happens. The sweet potato smooths out the savory profile beautifully. Compared to typical white potatoes in a standard chicken pot pie recipe, these tubers give a hint of earthy sweetness that just sings. You’ll love this unique take!
If you need more quick meal inspiration, you can always browse my collection of easy family dinner recipes to keep those weeknights breezy.
Gathering Ingredients for Chicken Pot Pie with Sweet Potatoes
Okay, gathering supplies for this Chicken Pot Pie with Sweet Potatoes is almost as fun as eating it! Since we aren’t dealing with a traditional crust, we are keeping the filling super straightforward but packed with flavor. I always make sure to grab a rotisserie chicken when I’m planning this dish; it saves so much time, honestly. And don’t forget the star—that sweet potato!
Keeping this list organized helps me feel prepared before I even turn on the stove. When you look at these items, you can already smell that rich, savory thyme blending with the slight sweetness from the carrots and potatoes. It really is the best strategy for getting this one-dish meal on the table fast.
For the Savory Filling
This is the heart of our cozy baked dinners recipe. Make sure you measure that flour carefully—it’s what thickens our sauce beautifully!
- 2 tbsp Butter
- 1 cup Diced sweet potato (About 1 medium potato)
- 1 cup Diced carrot
- 1/2 cup Diced celery
- 1/2 cup Diced yellow onion
- 1/4 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Cooked, shredded chicken (Rotisserie chicken works well)
- 1/2 cup Frozen peas
- 1 tsp Dried thyme
- 1/2 tsp Salt (Or to taste)
- 1/4 tsp Black pepper (Or to taste)
For the Cheddar Biscuit Topping
This topping is what makes this version feel like a big, warm hug. It’s so much faster than rolling out pastry dough!
- 1 package Refrigerated biscuit dough (About 8 biscuits)
- 1/2 cup Shredded cheddar cheese (Optional, but I highly recommend it!)
Essential Equipment for Your Chicken Pot Pie with Sweet Potatoes
You won’t need a whole kitchen full of gadgets for this one, which is another reason I love it so much! While the final result feels like a spectacular, hearty one-dish meal, setting up is super quick. I usually just pull out my biggest skillet and my favorite ceramic pie dish. You want to make sure your skillet is large enough to really sauté those vegetables without crowding them, or everything will steam instead of softening right!
I’ve organized my essential tools below. If you’re already thinking about making other easy dinners later this week, maybe check out some of my favorite crockpot and Instant Pot recipes for the next night!
Here’s what you need to have ready to go before you start warming that butter:
- Large skillet (For building that amazing sauce base)
- 9-inch pie dish (The perfect home for our Chicken Pot Pie with Sweet Potatoes)
- Mixing bowls (One for your veg mix before adding flour, and maybe one for holding your shredded chicken if you prepped it ahead of time)
Step-by-Step Instructions for the Chicken Pot Pie with Sweet Potatoes
Now for the fun part! Getting this gorgeous Chicken Pot Pie with Sweet Potatoes into the oven. It feels like traditional cooking, but we zip through the steps thanks to those shortcuts. My biggest tip here is to have everything measured out before you start heating any pans; once you start sautéing, things move fast!
We’re channeling that classic chicken pot pie recipe structure here, just swapping in the stars of the show. If you want to see how I do a similar, smaller version, check out my thoughts on mini chicken pot pies. But for our big 9-inch dish, follow these easy steps. If you ever stray and end up with a burnt bottom, you can always see how the pros bake theirs over at Allrecipes, but I swear by this order!
Preparing the Oven and Pie Dish
First things first, get that oven roaring to 400 degrees F (200 degrees C). While it’s heating up, take 2 tablespoons of that butter and make sure your 9-inch pie dish is lightly greased all over. A well-greased dish is our first defense against sticky messes!
Sautéing Vegetables and Making the Roux
Melt the remaining butter in your large skillet over medium heat. Throw in the diced sweet potato, carrot, onion, and celery. You want them to soften up nicely—cook them for about 8 to 10 minutes, stirring now and then. Once they start getting tender, sprinkle in the 1/4 cup of flour right over the top. Stir that around for just 1 minute. We call this cooking out the raw flour taste, and it’s crucial for a smooth sauce!
Building the Creamy Filling
Time for the liquid! Slowly whisk in your 2 cups of chicken broth. Keep whisking until everything starts to thicken up nicely, making that lovely gravy base. Now, stir in your cooked, shredded chicken, the frozen peas, the dried thyme, salt, and pepper. Give it a good mix until everything is coated and heated through. Pour this whole savory mixture into your prepared pie dish.
Assembling and Baking This Cozy Baked Dinners Recipe
This is the best part of any Cozy Baked Dinners recipe: the topping! Separate those refrigerated biscuits and arrange them carefully over the hot filling. They can slightly overlap; that just means more golden crusty goodness for you later! If you’re feeling extra, sprinkle that optional cheddar cheese right over the top. Pop it into the preheated oven and bake it for 20 to 25 minutes. Keep an eye out—you want the biscuits golden brown and the filling definitely bubbling up hot around the edges. Remember, don’t cut into it right away! Let it cool for that important 15 minutes so the filling has time to set up perfectly.
Tips for Success with Your Chicken Pot Pie with Sweet Potatoes
Even though this Chicken Pot Pie with Sweet Potatoes is super forgiving, a couple of little secrets will take it from “pretty good” to “must make this again immediately” status. As an adaptation specialist, I’ve learned that paying attention to texture is everything when you’re dealing with softer vegetables like sweet potatoes!
My biggest piece of advice revolves around those root veggies. You really need them tender before you bake them in the oven. If you rush the sauté step, you’ll end up with chunks of hard sweet potato in your creamy center. We want everything melding together, not fighting for texture dominance! Make sure you let them cook for those full 8 to 10 minutes until they yield easily to a fork.
Also, about that topping crispness—since we’re using refrigerator biscuits instead of delicate pastry, they can sometimes bake up a bit soft on the bottom where the steam is rising. A little trick I use is finishing the baking time under the broiler for just 30 seconds if the cheese is already melted, but watch it like a hawk because those biscuits go from golden to burnt in the blink of an eye! You can find a great general guide on baking tips, like what I use for scones, over at my Scone Tips post.
If you want an extra layer of savory depth—and I mean a *really* rich flavor, especially if you use less salt—don’t even think twice about swapping out the butter for bacon grease when you sauté those vegetables! It adds a smoky foundation that complements the sweet potato perfectly. It’s not the lightest choice, but wow, is it worth it for a true comfort food dinner experience.
For even more inspiration on making your top crust perfect, sometimes I look back at classic recipes like this one from Taste of Home just to see how they handle traditional pastry, though I’ll always stick to the easy biscuits for this specific sweet potato variation!
Ingredient Notes and Substitutions for Chicken Pot Pie with Sweet Potatoes
When I’m whipping up this Chicken Pot Pie with Sweet Potatoes, I always stick to the list because those measurements make the sauce just right. But let’s be real—sometimes you’re missing an ingredient, or you just crave a different texture on top! That’s where smart substitutions come in handy.
The beauty of this recipe is its simplicity, so you don’t need complex swaps. However, the topping is definitely where you can play around if you’ve had a long day and reaching for the biscuit dough is just too much effort!
Swapping Out the Biscuit Topping
Those refrigerated biscuits are fantastic for speed, but what if you aren’t a fan of that soft, doughy top, or maybe you actually want to put in the effort for a true pastry experience? No problem at all!
If you’re feeling ambitious, you can absolutely substitute the biscuit dough with a classic double pie crust. If you do this, you’ll need to either line the entire bottom of the pie dish with one crust or simply lay the second crust over the top. If you use a full top crust, you’ll have to slash it a few times to let the steam escape, and you’ll need to add a few extra minutes onto the bake time since the filling underneath takes longer to heat up through the pastry.
Another wonderful option that gives a flakier result is store-bought puff pastry. Just roll that chilled puff pastry out just enough to cover the dish. It gets so beautifully light and golden brown while baking. It adds a slightly more elegant touch than the soft biscuits, while still skipping the whole mixing and chilling process of homemade dough.
Adjusting the Sweet Potato Amount
You’ll notice I specified 1 cup of diced sweet potato. If you adore sweet potatoes as much as I do, feel free to push that to 1.5 cups! Just be aware that if you add too much sweet potato (or any extra vegetable), you might need an extra splash of chicken broth when you build the sauce because the extra moisture can thin things out slightly. Watch the consistency as you whisk in the broth; if it looks thinner than pudding, add another tablespoon of flour with your seasonings!
Chicken Alternatives
Using rotisserie chicken is my shortcut for a great family dinner idea, but if you have leftover roasted chicken or even smoked chicken, use it! The flavor will change slightly, but it works beautifully. If you’re looking for a meatless version, you can easily substitute lentils or white beans for the shredded chicken. You might need to bump up the broth slightly, but the savory vegetables and sweet potato shine through regardless!
Serving Suggestions for This Family Dinner Idea
You’ve pulled this gloriously golden Chicken Pot Pie with Sweet Potatoes out of the oven, and the whole house smells like the best kind of comfort food dinner. But what goes alongside it? Since the pot pie is already pretty robust—it’s got veggies, starch (thanks, biscuits!), and protein all in one go—you really only need something light and crisp to cut through that rich, creamy filling. I try to keep my side simple because the star of the show deserves all the attention!
These are my absolute favorite pairings when I serve this up as part of a larger family dinner idea. Nothing fussy, just something fresh!
Light Green Salad
You can never go wrong with a simple green salad. It adds that necessary crunch and brightness. I usually toss together some fresh butter lettuce, thinly sliced red onion, and maybe some shaved cucumber. Keep the dressing super light—a simple vinaigrette made with white wine vinegar, good olive oil, a pinch of salt, and maybe a tiny bit of Dijon is perfect. That little bit of acidity wakes up your palate after a bite of creamy filling.
I have a fantastic, super-quick recipe for a Cucumber and Tomato Salad that works wonders here too, though you might want to skip the tomatoes if it’s winter and your tomatoes are flavorless. Focus on the greens!
Crusty Bread for Dipping
Okay, maybe you skip the salad, or maybe you have very hungry people! If you do, you absolutely must have something good for soaking up any leftover gravy that pools on your plate. A slightly crusty loaf of sourdough or a warm French baguette is divine. You don’t even have to do much to it—just slice it up and maybe warm it in a 350-degree oven for five minutes so the outside gets a little crisp. It is criminal to let that savory sauce go to waste!
Simple Steamed Greens
If you want a tiny boost of green vegetables that aren’t cooked inside the pie, a quick steamer basket job works well. Broccoli florets or green beans are my top picks. Boil them until they are tender-crisp—not mushy! Just a tiny drizzle of melted butter and a sprinkle of salt and pepper when you plate them up is all they need. They offer a beautiful textural contrast to the soft sweet potato and tender chicken inside the pie.
Storage and Reheating Instructions
One of the best things about making a big dish like this Chicken Pot Pie with Sweet Potatoes is having leftovers! Honestly, some people (me included!) think this tastes even better the next day once all those flavors have really settled down together. But we have to store it right, especially because we opted for those lovely biscuits on top instead of a solid pastry crust.
You’ll want to handle leftovers carefully so that biscuit topping doesn’t get soggy overnight. If you have any leftovers from this fantastic Comfort food dinner, here’s what I always do to keep it tasting amazing for the next meal:
First, you have to let it cool down a bit after it comes out of the oven. Remember I mentioned that 15-minute cooling time? If you seal up a piping hot pot pie, you’re just encouraging condensation, which equals a soggy top! Let it cool on the counter until it’s barely warm to the touch.
Storing Leftovers Properly
Once it’s cooled, cover the pie dish tightly. Plastic wrap is fine, but if you have a lid that fits your 9-inch dish, use that! Pop the whole thing in the refrigerator. It should stay good for about three to four days. I usually just eat the leftover biscuits separately the next day or, if they get a little sad looking, I’ll just scoop the filling out and eat that over a baked potato—genius, right?
Reheating for Maximum Crispness
This is the crucial bit! Reheating is where people go wrong with pot pies. If you microwave that biscuit topping, it turns into soft, chewy mush. Not what we want for our favorite Chicken pot pie recipe!
For the very best results, you need to reheat this in the oven. Cover the dish loosely with aluminum foil—this acts like a little shield to prevent the edges of the biscuits from burning before the creamy sweet potato filling gets hot all the way through. Bake it at about 350 degrees F (175 degrees C) for 15 to 20 minutes. If you took the foil off five minutes before it’s done, that’s when you let the cheddar cheese (if you used it) get melty again.
If you are just reheating a small scoop of the filling (maybe you ate the biscuits separately), the microwave is fine for just a minute or two. But for the full experience, always opt for the oven reheat. If you want some more general advice on making sure your baked goods turn out great, check out some tips I gathered over at Simply Recipes that cover general pie pitfalls—though I still think my sweet potato version beats the standard every time!
Frequently Asked Questions About Chicken Pot Pie with Sweet Potatoes
It’s funny how the simpler recipes always bring out the most questions! I think because we made a slight change to the classic Chicken pot pie recipe by adding sweet potatoes, people want to make sure they get the balance just right. That mix of sweet and savory is crucial for a perfect Comfort food dinner. Here are the things I get asked most often about making this dish!
Can I use fresh sweet potatoes instead of dicing them?
Absolutely! In fact, I specify dicing them in the recipe because it helps them soften up quickly during that initial sauté step—we only cook them for about 8 to 10 minutes before adding the flour. If you have a larger sweet potato, you can definitely chop it up fresh, but you might want to roast or microwave the chunks for about 5 minutes first just to give them a head start. We need those sweet potatoes tender before we move on to making the sauce, otherwise, they’ll be hard after the 25-minute bake time!
How can I make this recipe gluten-free?
That’s a great question for our modern kitchen! Making this a gluten-free Family dinner idea is easier than you think. For the roux, just swap out the 1/4 cup of all-purpose flour for a good quality 1-to-1 Gluten-Free Baking Flour blend. Most of those blends already contain xanthan gum, which helps give it structure.
The bigger swap is the topping. Most major supermarket brands now carry gluten-free refrigerated biscuit dough—just look carefully at the packaging! If you can’t find GF biscuits, skip the topping altogether, and instead, make a quick layer of mashed potatoes or top it with some crushed, buttered gluten-free cornflakes right before the last 10 minutes of baking. They get surprisingly crunchy!
Is the biscuit topping necessary for this Chicken Pot Pie Recipe?
Necessary? Nope! But highly recommended for that classic, cozy feel? Absolutely yes! The biscuit topping is what makes the assembly so quick. However, if you don’t want the dough or need to save calories, you can skip it entirely. If you skip the biscuits, you are left with a fantastic, rich stew that is still one of the best One-dish meals out there.
What do you serve instead? A fresh side salad (like the ones I mentioned earlier!) works great. Or, if you want more starch, serve the creamy sweet potato filling over a slice of toasted French bread or even top it liberally with some pre-made mashed potatoes. If you’re looking for more easy dinner recipes in general, you can browse my list of easy dinner recipes for more inspiration!
Estimating the Nutrition for Chicken Pot Pie with Sweet Potatoes
When you are making a Comfort food dinner this hearty, it’s smart to have a general idea of what’s in each bowl. This recipe makes about six generous servings, and remember, these numbers are based on using the biscuit topping and optional cheddar cheese.
This is just an estimate, of course, based on standard ingredient amounts, but it shows you where we land:
- Calories: 450 per serving
- Fat: 18g
- Saturated Fat: 8g
- Protein: 28g
- Carbohydrates: 45g
- Fiber: 6g
- Sodium: 650mg (This is where using lower-sodium broth helps!)
You get a great dose of Vitamin A from those sweet potatoes and carrots, which I just love—it means you’re getting hidden veggies in your favorite Chicken pot pie recipe!
Share Your Experience Making This Comfort Food Dinner
I really hope this Chicken Pot Pie with Sweet Potatoes brings as much warmth and comfort to your table as it does mine. Swapping in that little bit of natural sweetness really transformed this classic for me, and I hope you see why it’s become such a permanent fixture in our rotation of Family dinner ideas.
If you try this out, please stop back by and leave a rating and a comment below! I’m always so curious to hear if you stuck with the sweet potatoes or tried one of the other substitutions we talked about. Your feedback helps me keep adapting these classics!
Did those biscuits turn out golden? Did your family even notice the veggie swap? Let me know! If you need to get in touch about a recipe, or just want to send me a note about how much you loved this creamy filling, you can always use my contact page.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.
Estimating the Nutrition for Chicken Pot Pie with Sweet Potatoes
When you are making a Comfort food dinner this hearty, it’s smart to have a general idea of what’s in each bowl. This recipe makes about six generous servings, and remember, these numbers are based on using the biscuit topping and optional cheddar cheese.
This is just an estimate, of course, based on standard ingredient amounts, but it shows you where we land:
- Calories: 450 per serving
- Fat: 18g
- Saturated Fat: 8g
- Protein: 28g
- Carbohydrates: 45g
- Sodium: 650mg (This is where using lower-sodium broth helps!)
You get a great dose of Vitamin A from those sweet potatoes and carrots, which I just love—it means you’re getting hidden veggies in your favorite Chicken pot pie recipe!
Share Your Experience Making This Comfort Food Dinner
I really hope this Chicken Pot Pie with Sweet Potatoes brings as much warmth and comfort to your table as it does mine. Swapping in that little bit of natural sweetness really transformed this classic for me, and I hope you see why it’s become such a permanent fixture in our rotation of Family dinner ideas.
If you try this out, please stop back by and leave a rating and a comment below! I’m always so curious to hear if you stuck with the sweet potatoes or tried one of the other substitutions we talked about. Your feedback helps me keep adapting these classics!
Did those biscuits turn out golden? Did your family even notice the veggie swap? Let me know! If you need to get in touch about a recipe, or just want to send me a note about how much you loved this creamy filling, you can always use my contact page.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.
Chicken Pot Pie with Sweet Potatoes
Equipment
- Large Skillet
- 9-inch pie dish
- Mixing Bowls
Ingredients
For the Filling
- 2 tbsp Butter
- 1 cup Diced sweet potato About 1 medium potato
- 1 cup Diced carrot
- 1/2 cup Diced celery
- 1/2 cup Diced yellow onion
- 1/4 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Cooked, shredded chicken Rotisserie chicken works well
- 1/2 cup Frozen peas
- 1 tsp Dried thyme
- 1/2 tsp Salt Or to taste
- 1/4 tsp Black pepper Or to taste
For the Topping
- 1 package Refrigerated biscuit dough About 8 biscuits
- 1/2 cup Shredded cheddar cheese Optional
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie dish.
- Melt the butter in a large skillet over medium heat. Add the sweet potato, carrot, celery, and onion. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
- Slowly whisk in the chicken broth until the mixture thickens slightly. Stir in the shredded chicken, frozen peas, thyme, salt, and pepper.
- Pour the filling mixture into the prepared pie dish.
- Separate the biscuit dough pieces and arrange them over the top of the filling. You can overlap them slightly to cover the surface.
- If using, sprinkle the cheddar cheese over the biscuits.
- Bake for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbling hot.
- Let the pot pie cool for about 15 minutes before serving. This allows the filling to set.