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Old-Fashioned Chicken Pot Pie With Sweet Potato Crust

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“The sweet potato gives a lovely orange color to the crust and an unusual flavor to pot pie. A little time-consuming to chop all the vegetables, so you could use already chopped frozen or canned vegetables for the most part (cooked according to package directions) to make it a little quicker and easier. Can be made ahead through step 14 and covered with tinfoil and frozen at that point. Thaw it in the refrigerator when you're ready to cook it, remove tinfoil and follow step 15 for cooking (may take an extra 5-10 minutes to cook through).”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
  3. In a saucepan, melt butter over medium heat.
  4. Saute garlic for 2 minutes.
  5. Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
  6. Add half-and-half and chicken broth slowly, still stirring constantly.
  7. Season with salt, pepper, and thyme.
  8. Continue cooking and stirring until sauce boils and thickens.
  9. Pour sauce over chicken and vegetble mixture.
  10. Sift remaining cup of flour together with baking powder and salt into a bowl.
  11. With a fork, work in mashed sweet potatoes with vegetable oil and egg.
  12. Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
  13. Cover casserole dish with dough and pinch edges all the way around.
  14. Make several small slits in the dough.
  15. Bake until crust is golden-brown (35-40 minutes).

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