Chicken Pie With Sweet Potato Crust
A comforting chicken pie featuring a sweet potato crust, packed with tender chicken, carrots, and onions in a creamy sauce. This hearty dish offers a delightful combination of savory flavors and is perfect for family dinners or casual gatherings, providing a nutritious twist on classic comfort food.
Ingredients
Instructions
- Layer the diced cooked chicken, sliced cooked carrots, quartered cooked white onions, and chopped parsley into a greased 2 1/2-quart casserole.
- Combine the flour and a small amount of milk in a saucepan, blending until smooth.
- Gradually stir in the remaining milk and chicken broth.
- Place over low heat.
- Cook until the sauce thickens, stirring constantly.
- Add salt and pepper to taste.
- Pour the sauce over the chicken and vegetables in the casserole.
- Cover the mixture with a sweet potato crust.
- Bake at 350°F (175°C) for about 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of garlic powder or thyme to the sauce. If you don't have flour, cornstarch can be a great substitute for thickening, just mix it with cold water before adding to the saucepan. You can also use leftover rotisserie chicken to save time. For a twist, try incorporating cooked green beans or peas into the filling.
Serving Suggestions
This chicken pie is delicious served with a fresh green salad or steamed vegetables for a balanced meal. Pair it with crusty bread to soak up the sauce or serve alongside mashed potatoes for a comforting dinner. It also pairs beautifully with Cabbage And Chicken for a hearty meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. You can also microwave individual portions, but the crust may lose its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pie With Sweet Potato Crust contains roughly 663 calories, with 23g protein, 117g carbohydrates, and 14g fat. It is an excellent source of iron (147% of the Daily Value), vitamin C (75% of the Daily Value), and potassium (54% of the Daily Value). Note that it is relatively high in sodium, at 1152mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chicken pie ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I use instead of sweet potatoes for the crust?
If you prefer a different flavor, you can use mashed potatoes or even a store-bought pie crust. For a healthier option, consider using cauliflower mash as a crust alternative. Just make sure to adjust baking times accordingly.
Is it possible to freeze this chicken pie?
Yes, you can freeze the assembled pie before baking. Wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).