If you’re craving comfort food that feels like a warm hug on a plate, then this Sweet Potato Chicken Pot Pie Casserole Recipe is exactly what you need. It combines tender, juicy chicken with a creamy, veggie-packed filling, all topped with a smooth, buttery sweet potato mash that browns beautifully in the oven. This dish takes the classic pot pie to a whole new level with the sweet earthiness of sweet potatoes, making it both hearty and uniquely delicious. Whether it’s a family dinner or a cozy night in, this casserole hits all the right notes every time.
Ingredients You’ll Need
These ingredients are simple staples, yet each one plays an important role in bringing together the perfect balance of taste, texture, and color in the Sweet Potato Chicken Pot Pie Casserole Recipe. From savory chicken and creamy soup to the naturally sweet potato topping, every element works harmoniously.
- 3 cups cooked chicken, diced: Using rotisserie chicken is a great shortcut for tender, flavorful meat.
- 1 cup frozen peas & carrots mix, thawed: Adds vibrant color and a touch of natural sweetness to brighten the filling.
- 1 cup frozen pearl onions, thawed and halved if large: These tender onions add a subtle, mild sharpness that complements the creamy base.
- 10.5 ounces cream of chicken soup: Creates that rich, velvety filling base that ties everything together.
- ½ cup evaporated milk: Blends smoothness and creaminess without overpowering other flavors.
- 29 ounces canned sweet potatoes, well drained: The star of the topping, bringing natural sweetness and a fluffy texture.
- 2 tablespoons butter, melted: Adds richness and helps in blending the sweet potato topping beautifully.
- ¼ cup evaporated milk: Lightens the sweet potato mash giving it a creamy, airy finish.
- Salt and black pepper to taste: Essential seasonings that balance and enhance all the flavors.
- 1 tablespoon fresh parsley, chopped: A fresh, herbaceous garnish that adds a pop of green and brightness.
How to Make Sweet Potato Chicken Pot Pie Casserole Recipe
Step 1: Preheat Oven
Start by preheating your oven to 350°F. This ensures the casserole will bake evenly and get that perfect golden top by the time it’s done.
Step 2: Make the Filling
In a large bowl, whisk together the cream of chicken soup and ½ cup evaporated milk until perfectly smooth. This creamy base is what makes the filling so luscious. Fold in the diced cooked chicken, thawed peas and carrots, and pearl onions. Stir gently to combine everything evenly, so each bite is loaded with a nice mix of chicken and veggies.
Step 3: Prepare the Sweet Potato Topping
In a separate bowl, combine the well-drained canned sweet potatoes, melted butter, and ¼ cup evaporated milk. Using an electric mixer helps blend the mixture until it’s smooth and fluffy, which will give you an irresistible, almost mashed-potato-like topping. Season with salt and pepper to bring out the natural flavors perfectly.
Step 4: Assemble the Casserole
Lightly spray your casserole dish with nonstick cooking spray to make sure nothing sticks. Pour in the chicken and veggie filling, spreading it out evenly. Then dollop and gently spread the sweet potato topping all over the surface to create an even layer that will crisp and brown in the oven.
Step 5: Bake and Finish
Bake your dish for 20 to 30 minutes, or until everything is heated through and the sweet potato topping turns a lovely golden brown. You’ll know it’s ready when the edges start bubbling lightly and the top smells irresistibly buttery and sweet.
Step 6: Garnish and Serve
Once out of the oven, sprinkle freshly chopped parsley over the top. This little touch adds not just color but a burst of fresh flavor that complements all the creamy, hearty notes beautifully. Serve it hot for maximum comfort and satisfaction.
How to Serve Sweet Potato Chicken Pot Pie Casserole Recipe
Garnishes
Fresh parsley is a simple but elegant garnish that adds a burst of color and freshness. You can also consider a light sprinkle of smoked paprika for a subtle smoky note or some crispy fried onions for added texture.
Side Dishes
This casserole is quite filling on its own, but if you want to round out your meal, a crisp green salad or steamed green beans with lemon zest create a lovely contrast. For a heartier meal, garlic bread or a warm dinner roll works perfectly to soak up any extra filling.
Creative Ways to Present
Make individual servings in ramekins for a charming presentation great for dinner parties or family meals. You can even swirl a dollop of sour cream or Greek yogurt on top for a tangy twist that pairs wonderfully with the sweet potatoes.
Make Ahead and Storage
Storing Leftovers
Let the casserole cool completely before covering and storing in an airtight container. It keeps well in the refrigerator for up to 3 days, making it an easy option for next-day lunches or dinners.
Freezing
If you want to prep in advance, you can freeze the casserole before baking. Wrap it tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers covered with foil in a 350°F oven for about 20 minutes until warmed through. If reheating individual portions, the microwave works well, but be sure to cover to retain moisture and avoid drying out the topping.
FAQs
Can I use fresh sweet potatoes instead of canned?
Absolutely! If using fresh sweet potatoes, peel, cube, and boil them until tender before mashing with melted butter and evaporated milk. This fresh approach adds even more natural flavor and texture.
What can I substitute for cream of chicken soup?
You can make a homemade béchamel sauce with butter, flour, milk, and chicken broth as a healthier alternative or use a cream of mushroom soup for a different but delicious twist.
Is this recipe gluten-free?
Yes, as long as you use gluten-free cream of chicken soup and confirm all other ingredients are gluten-free, this casserole is safe for those avoiding gluten.
Can I add other vegetables to the filling?
Definitely! Feel free to mix in diced celery, corn, or even mushrooms to customize the veggie mix to your taste preferences and add more texture.
How can I make this dish spicier?
Try adding a pinch of cayenne pepper or a dash of hot sauce to the filling for a subtle kick. You could also sprinkle some crushed red pepper flakes on top before baking.
Final Thoughts
I really hope you give this Sweet Potato Chicken Pot Pie Casserole Recipe a try because it’s such a cozy, satisfying dish that’s surprisingly easy to pull together. Every spoonful wraps you in warmth and flavor, making it a true crowd-pleaser. Once you make it, it’s destined to become a family favorite that you’ll want to prepare again and again.
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Sweet Potato Chicken Pot Pie Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender chicken and vegetables in a creamy sauce, topped with a smooth and fluffy sweet potato layer. Baked to golden perfection, it combines classic pot pie flavors with a nutritious twist using sweet potatoes instead of traditional crust, making it a family-friendly meal perfect for any night of the week.
Ingredients
Chicken 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
- ½ cup evaporated milk
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Sweet Potato Topping
- 29 ounces canned sweet potatoes, well drained
- 2 tablespoons butter, melted
- ¼ cup evaporated milk
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Make Filling: In a large bowl, whisk together the cream of chicken soup and ½ cup evaporated milk until smooth. Add the cooked chicken, thawed peas and carrots, and pearl onions. Stir everything together until well combined.
- Make Sweet Potato Topping: In a separate bowl, combine the drained sweet potatoes, melted butter, and ¼ cup evaporated milk. Using an electric mixer, blend the mixture until it becomes smooth and fluffy. Season the sweet potato topping generously with salt and black pepper to taste.
- Assemble Casserole: Lightly spray a casserole dish with nonstick cooking spray. Pour the chicken mixture into the dish evenly. Spoon the sweet potato topping over the filling, spreading it out to cover completely.
- Bake: Place the casserole in the preheated oven and bake for 20 to 30 minutes, or until the casserole is heated through and the sweet potato topping is lightly browned on top.
- Garnish and Serve: Remove the casserole from the oven and garnish with chopped fresh parsley. Serve hot and enjoy.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- Ensure sweet potatoes are well drained to avoid a watery topping.
- You can substitute frozen pearl onions with diced yellow onions if unavailable.
- For a thicker filling, you can reduce evaporated milk slightly.
- Leftovers can be stored in the fridge for up to 3 days and reheated.
