Herb-Infused Chicken Pot Pie with Sweet Potato Crust
Discover a delightful twist on the classic Chicken Pot Pie with this Herb-Infused variation featuring a sweet potato crust, offering a savory yet subtly sweet flavor profile perfect for a wholesome meal.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
1 lb boneless, skinless chicken breast
2 cups chicken broth
1 cup diced carrots
1 cup frozen peas
1 cup diced celery
1 medium onion, diced
2 cloves garlic, minced
1 tsp thyme
1 tsp rosemary
1/2 tsp black pepper
1/4 cup all-purpose flour
2 tbsp olive oil
2 tbsp unsalted butter
1/2 cup whole milk
2 large sweet potatoes, peeled and mashed
1/2 cup grated cheddar cheese
Salt to taste
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat and cook the chicken breast until golden brown on both sides, approximately 8 minutes. Remove from skillet and set aside.
3. In the same skillet, add butter, diced onions, garlic, carrots, and celery. Cook until vegetables are tender, about 5 minutes.
4. Stir in flour, cooking for 1 minute. Gradually whisk in chicken broth and milk, cooking until the mixture thickens.
5. Add cooked chicken, peas, thyme, rosemary, and pepper to the skillet, stirring to combine.
6. Transfer the mixture into a 9-inch pie dish.
7. In a bowl, combine mashed sweet potatoes with cheddar cheese and a pinch of salt. Spread the sweet potato mixture over the chicken filling evenly.
8. Bake for 25-30 minutes, or until the sweet potato crust is golden brown.
9. Let stand for 5 minutes before serving.
Storage
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat individual servings in the microwave for 2-3 minutes or until heated through. Alternatively, cover with foil and reheat in a 350°F (175°C) oven for 15 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.