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
Scale
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.
