Chicken Pot Pie with Sweet Potato Crust

Chicken Pot Pie with Sweet Potato Crust
Stephanie Mullins
  • Yield: 6-8 servings


Sweet Potato Crust
1/2cup cooked, cold, mashed sweet potatoes
1/3cup butter
1/2teaspoon salt
1teaspoon baking powder
1 1/4cups all-purpose flour
3tablespoons butter, divided
1large carrot, peeled and diced (1 cup)
1/2cup diced celery
1/2cup diced onion
1cup potatoes, peeled, diced, and cooked
1cup green peas
2cups diced cooked chicken
3tablespoons all-purpose flour
1cup milk
1cup chicken broth
1/2teaspoon salt
1/4teaspoon black pepper
1/4teaspoon dried sage


  1. For the sweet potato crust, in a medium bowl combine flour, baking powder, salt, and butter. Cut the butter in with a pastry blender until the mixture resembles coarse crumbs. Add the mashed sweet potatoes, stirring until blended. Turn out onto plastic wrap and flatten into an oblong piece. Cover and refrigerate for 1 hour. Place the dough on a lightly floured surface and roll to 1/4-inch thickness, 1/2 inch larger than the baking dish.
  2. Preheat oven to 350F. For the filling, melt 1 tablespoon of butter in a large skillet over medium heat. Add carrots, celery, and onion and stir-fry for 2 to 3 minutes or until vegetables are slightly tender. Add cooked potatoes, green peas, and diced chicken. Place vegetable-chicken mixture in an 8×11 baking dish. Melt remaining 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and milk, stirring until smooth, and gradually add the chicken broth, salt, black pepper, and sage. Cook until thickened, stirring constantly. Pour over the chicken and vegetables.
  3. Cover with sweet potato crust and bake 45 minutes.

Reprinted with permission from Y’all Come Over. Copyright 2013 by Nelson Books.