There’s something undeniably comforting about a warm, homemade pie straight from the oven – the aromas wafting through the house, promising a delicious and cozy meal. If you’re looking to add a twist to your classic chicken pot pie, then this Chicken Pie with Sweet Potato Crust recipe is for you. The savory filling pairs perfectly with a sweet and slightly crisp sweet potato crust, creating a delightful combination of flavors. It’s a hearty and satisfying dish that’s perfect for family dinners or a casual gathering with friends.
Chicken Pie With Sweet Potato Crust
Ingredients:
– 2 boneless, skinless chicken breasts, diced
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 cup peas
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– 2 tablespoons all-purpose flour
– 1 cup chicken broth
– 1/2 cup milk
– 2 large sweet potatoes, peeled and sliced into thin rounds
– 2 tablespoons olive oil
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes.
3. Add the diced onion, carrots, celery, and garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
4. Sprinkle the flour over the chicken and vegetable mixture, stirring to coat everything evenly. Cook for another 2 minutes to cook off the raw flour taste.
5. Slowly pour in the chicken broth while stirring constantly to avoid lumps. Let the mixture simmer for a few minutes until it thickens.
6. Add the peas, dried thyme, dried rosemary, salt, and pepper to the skillet, stirring well to combine. Let the filling simmer for another 5 minutes until all the flavors meld together. Remove from heat and set aside.
7. Meanwhile, in a separate pot, boil the sweet potato slices for about 5-7 minutes until they are slightly tender but not mushy. Drain and set aside.
8. Grease a baking dish with a bit of oil. Arrange the parboiled sweet potato slices in an overlapping pattern to create a crust at the bottom and around the sides of the dish.
9. Pour the chicken and vegetable filling over the sweet potato crust, spreading it out evenly.
10. Top the pie with another layer of sweet potato slices, slightly overlapping them to cover the filling completely.
11. Bake in the preheated oven for 25-30 minutes, or until the sweet potato crust is golden brown and the filling is bubbling.
12. Remove from the oven and let it cool slightly before serving.
This Chicken Pie with Sweet Potato Crust is a delightful twist on the classic pot pie, offering a delicious harmony of savory and sweet flavors. The creamy filling with tender chicken and vegetables pairs beautifully with the slightly crisp and sweet potato crust. It’s a satisfying and heartwarming dish that is sure to become a favorite at your table. Enjoy this comforting meal with your loved ones for a cozy and joyful dining experience.
