Chicken Pot Pie with Sweet Potatoes
Sweet potatoes give this pot pie a softer, comforting flavor that feels perfect for family dinners.
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.
Notes
For a richer flavor, you can sauté the vegetables in bacon grease instead of butter. If you prefer a traditional crust, substitute the biscuit topping with your favorite double pie crust recipe.