If you’re craving comfort food with a nutritious twist, this Sweet Potato Chicken Pot Pie Casserole Recipe is about to become your new best friend. Tender chicken pieces mingle with vibrant peas, carrots, and pearl onions in a creamy, savory base, all crowned with a luscious, fluffy sweet potato topping. It’s a delightful balance of hearty and wholesome that warms both the heart and the belly. Whether for a cozy family dinner or a crowd-pleasing potluck, this casserole delivers all the pot pie magic without the fuss of pastry, all while showcasing sweet potatoes in a way you’ll adore.
Ingredients You’ll Need
These ingredients are simple, accessible, and each plays an important role in crafting the perfect Sweet Potato Chicken Pot Pie Casserole Recipe. From the creamy chicken base to the naturally sweet and velvety topping, every item contributes to flavor, texture, or vibrant appeal.
- 3 cups cooked chicken, diced: Rotisserie chicken is a super convenient shortcut and adds great flavor.
- 1 cup frozen peas & carrots mix, thawed: Brings a pop of color and a sweet crunch to the filling.
- 1 cup frozen pearl onions, thawed: They add a mild onion sweetness without overpowering the dish.
- 10.5 ounces cream of chicken soup: Acts as the creamy, comforting base of the filling.
- ½ cup evaporated milk: Lightens the soup and adds richness without heaviness.
- 29 ounces canned sweet potatoes, well drained: The star of the topping that’s packed with natural sweetness and creaminess.
- 2 tablespoons butter, melted: Helps make the sweet potato topping silky and golden when baked.
- ¼ cup evaporated milk: Used in the topping for smooth, fluffy texture.
- Salt and black pepper: Essential for bringing all the flavors into perfect harmony.
- 1 tablespoon fresh parsley, chopped: Adds a fresh, herbaceous note as a final garnish.
How to Make Sweet Potato Chicken Pot Pie Casserole Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F. This ensures your casserole will cook evenly and the sweet potato topping will brown beautifully by the time the filling is heated through.
Step 2: Make the Filling
In a large bowl, whisk together the cream of chicken soup with ½ cup evaporated milk until it’s smooth and creamy. Then fold in the diced cooked chicken along with the thawed peas, carrots, and pearl onions. This mixture is rich in flavor and has a lovely texture thanks to the veggies and tender chicken.
Step 3: Prepare the Sweet Potato Topping
Drain the canned sweet potatoes really well to avoid excess moisture. In a separate bowl, combine the sweet potatoes, melted butter, and ¼ cup evaporated milk. Use an electric mixer to whip everything together until the topping is fluffy and light. Season with salt and black pepper to taste—this topping will add a wonderful sweetness and creaminess contrast.
Step 4: Assemble the Casserole
Spray a casserole dish with nonstick cooking spray to prevent sticking. Pour the chicken and veggie filling into the dish, smoothing it out evenly. Carefully spread the fluffy sweet potato mixture over the top, covering the entire surface to create that classic pot pie look without the crust.
Step 5: Bake and Finish
Bake the casserole for 20 to 30 minutes until the filling is bubbling and the sweet potato topping has developed a light golden brown crust. This final step melds all those wonderful flavors and textures together into one comforting dish.
How to Serve Sweet Potato Chicken Pot Pie Casserole Recipe
Garnishes
A simple sprinkle of freshly chopped parsley adds a burst of color and a fresh note that brightens every bite of this rich casserole. If you like a little extra crunch, toasted pecans or crispy fried onions make great toppings as well.
Side Dishes
This casserole is hearty enough to stand on its own, but if you want to round out your meal, light sides like a crisp green salad, steamed broccoli, or roasted Brussels sprouts add freshness and balance. A warm crusty bread or garlic rolls are also fantastic for soaking up the delicious sauce.
Creative Ways to Present
For individual servings, try layering the filling and sweet potato topping in ramekins—it makes for a charming presentation perfect for dinner parties. You can also top with some shredded cheese and broil for a couple of minutes for an extra cheesy crust. This Sweet Potato Chicken Pot Pie Casserole Recipe lends itself well to customization, so have fun experimenting with your favorite veggies or herbs.
Make Ahead and Storage
Storing Leftovers
Let the casserole cool completely before covering it tightly with plastic wrap or foil. Store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even tastier.
Freezing
This casserole freezes beautifully. Assemble it in a freezer-safe dish, cover well, and freeze for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight and bake as directed.
Reheating
Reheat leftovers in the oven at 350°F until warmed through to retain that lovely texture. Microwave works in a pinch but the oven ensures the sweet potato top stays fluffy and slightly crisp.
FAQs
Can I use fresh sweet potatoes instead of canned?
Absolutely! Roasting or boiling fresh sweet potatoes until tender and then mashing them works great. Just make sure they’re well drained and smooth to get the right topping consistency.
Is this recipe gluten-free?
Yes, as long as you use a gluten-free cream of chicken soup, this Sweet Potato Chicken Pot Pie Casserole Recipe is naturally gluten-free and safely enjoyed by those with gluten sensitivities.
Can I make this casserole vegetarian?
Yes. Substitute the cooked chicken with hearty vegetables like mushrooms, zucchini, or chickpeas, and use a cream of mushroom soup instead of chicken soup for a vegetarian-friendly version.
What can I substitute for evaporated milk?
If you don’t have evaporated milk, you can use regular milk or half-and-half. However, evaporated milk provides a richer texture and less water content, which helps keep the casserole from becoming too watery.
Is it possible to add cheese to this casserole?
Definitely! Stir some shredded cheddar or mozzarella into the filling or sprinkle it on top of the sweet potato before baking for a gooey, cheesy twist on the classic recipe.
Final Thoughts
This Sweet Potato Chicken Pot Pie Casserole Recipe feels like a warm hug on a plate. It’s comforting, vibrant, and surprisingly quick to pull together. I hope you’ll give it a try soon—whether for a cozy weeknight or a special family gathering, it’s bound to become one of your favorite go-to dishes. Trust me, once you make it, it’s going to be a regular on your dinner rotation!
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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: Casserole
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Chicken Pot Pie Casserole is a comforting twist on the classic pot pie, featuring a creamy chicken filling combined with peas, carrots, and pearl onions, all topped with a fluffy sweet potato mash. Perfect for a wholesome family dinner, this casserole blends savory and sweet flavors with a smooth, creamy texture and a lightly browned topping.
Ingredients
Filling Ingredients
- 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
Sweet Potato Topping
- 29 ounces canned sweet potatoes, well drained
- 2 tablespoons butter, melted
- ¼ cup evaporated milk
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare 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 diced chicken, thawed peas and carrots, and thawed pearl onions. Stir gently to combine all the ingredients evenly.
- Make Sweet Potato Topping: In a separate bowl, add the drained canned sweet potatoes, melted butter, and ¼ cup evaporated milk. Using an electric mixer, blend the mixture until smooth and fluffy. Season with salt and black pepper to your taste.
- Assemble Casserole: Lightly spray a casserole dish with nonstick cooking spray to prevent sticking. Pour the chicken and vegetable filling into the dish, then carefully spread the sweet potato topping evenly over the filling.
- Bake: Place the casserole dish in the preheated oven and bake for 20-30 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 sprinkle with fresh chopped parsley. Serve hot for a comforting and satisfying meal.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- If you prefer, substitute fresh vegetables for the frozen peas, carrots, and pearl onions.
- Ensure the sweet potatoes are well drained to avoid a watery topping.
- Adjust seasoning with salt and pepper to your preference, especially if using canned soup which can be salty.
- For a thicker topping, reduce the evaporated milk slightly when blending the sweet potatoes.
- Leftovers can be refrigerated and reheated, though topping texture may change after storage.
