Chicken Pie with Sweet Potato Crust

Delight your taste buds with this wholesome and comforting Chicken Pie with Sweet Potato Crust! This hearty recipe combines tender, sautéed chicken and a medley of vegetables—peas, carrots, and onions—simmered in a creamy, herb-infused sauce and baked under a luscious, golden mashed sweet potato topping. Perfect for weeknight dinners or special occasions, this gluten-free alternative to traditional chicken pot pie features a naturally sweet and nutrient-packed crust that adds a unique twist. With a prep time of just 30 minutes and a savory filling bursting with flavor, this dish is the ultimate crowd-pleaser for family meals. Serve it straight from the oven for a bubbling, soul-warming treat!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 large Sweet potatoes
• 2 tablespoons Olive oil
• 2 medium Chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1.5 cups Chicken stock
• 0.5 cup Milk
• 0.75 cup Frozen peas
• 2 medium Carrots
• 1 small Onion
• 2 cloves Garlic
• 1 teaspoon Fresh thyme
• 1 large Egg

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Peel and cut the sweet potatoes into chunks. Boil them in a pot of salted water for 15-20 minutes or until fork-tender. Drain and mash with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Set aside.

Step 3

While the sweet potatoes cook, dice the chicken breasts into bite-sized pieces. Season with salt and pepper.

Step 4

Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes or until browned and fully cooked. Remove from skillet and set aside.

Step 5

In the same skillet, melt the butter and sauté the diced onion and carrots for 3-4 minutes until softened. Add the minced garlic and cook for another minute.

Step 6

Sprinkle the flour over the vegetables and stir for 1 minute to coat. Gradually pour in the chicken stock, whisking constantly to avoid lumps. Add the milk and bring the mixture to a simmer.

Step 7

Stir in the cooked chicken, peas, and thyme. Let the filling simmer for 5-7 minutes until slightly thickened. Adjust seasoning with salt and pepper if needed.

Step 8

Transfer the chicken mixture into a deep 9-inch pie dish or casserole dish. Spread the mashed sweet potatoes evenly over the top to form a crust.

Step 9

Beat the egg and brush it over the sweet potato crust for a golden finish.

Step 10

Bake the pie for 20-25 minutes or until the top is slightly browned and the filling is bubbling.

Step 11

Let the pie rest for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1865.2g)

Amount per serving	% Daily Value*
Calories	1898.1

Total Fat 80.3g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 614.2mg	0%
Sodium 3404.6mg	0%
Total Carbohydrate 136.1g	0%
Dietary Fiber 23.1g	0%
Total Sugars 42.3g
Protein 153.9g	0%

Vitamin D 111.9IU	0%
Calcium 474.2mg	0%
Iron 11.7mg	0%
Potassium 1221.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 32.7%

Carbs: 28.9%