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
Scale
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.
