Herb-Infused Chicken Pot Pie with Sweet Potato Crust

Name: Herb-Infused Chicken Pot Pie with Sweet Potato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

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Herb-Infused Chicken Pot Pie with Sweet Potato Crust is a delightful twist on the classic comfort food. This version combines the savory goodness of herbed chicken with the natural sweetness of a cheesy sweet potato crust, making it a warming meal perfect for cozy evenings.

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Ingredients for Herb-Infused Chicken Pot Pie with Sweet Potato Crust

Chicken breast is the lean protein base of our dish, providing a hearty, filling center. Olive oil helps in browning the chicken to give it a delicious golden crust. The butter adds richness to the vegetables, ensuring they are tender and flavorful. Onion, garlic, carrots, and celery create the aromatic base, while peas add a touch of sweetness and color. Thyme and rosemary are the stars of the show, infusing the dish with earthy, aromatic notes. Black pepper brings a subtle kick of spice. The combination of chicken broth and whole milk forms a creamy, savory sauce. Sweet potatoes provide a naturally sweet and fluffy crust, and cheddar cheese adds a deliciously cheesy topping. Finally, a dash of salt ties all the flavors together.

Tips & Tricks

For a richer flavor, you can use bone-in chicken. Just make sure to remove the bones before adding to the pie.
Use a potato masher to get a smooth texture for the sweet potato crust.
If you love a bit of spice, sprinkle some red pepper flakes into the chicken filling.

Serving Suggestions

This pot pie pairs wonderfully with a crisp green salad drizzled with a light vinaigrette. You could also serve it alongside some roasted root vegetables to keep in theme with the season's produce.

Frequently Asked Questions

Can I use leftover chicken for this recipe?: Absolutely! Just shred your leftover chicken and add it in when you combine the filling ingredients.
Is there a way to make this recipe dairy-free?: Yes, you can substitute the milk with a non-dairy alternative like almond or oat milk, and use a dairy-free cheese.
Can this be made ahead of time?: You can prepare the filling and crust separately and assemble just before baking. Store in the fridge for up to 24 hours.

Herb-Infused Chicken Pot Pie with Sweet Potato Crust Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). While the oven heats, grab a large skillet and warm up 2 tablespoons of olive oil over medium heat. Lay your chicken breasts in the skillet, cooking them until both sides are beautifully golden brown, about 8 minutes in total. Once they're done, take them out and set them aside for later.

Using the same skillet, toss in 2 tablespoons of butter and let it melt. Add the diced onions, garlic, carrots, and celery. You'll want to cook these up until they're tender, which should take about 5 minutes. Stir in the flour, cooking it for a minute to get rid of that raw taste. Gradually pour in the chicken broth and milk, whisking as you go, until the sauce thickens up nicely.

Now, slice the cooked chicken into bite-sized pieces and add them back into the skillet along with the peas, thyme, rosemary, and black pepper. Stir everything together, making sure it's well combined, then transfer the mixture into a 9-inch pie dish.

In a separate bowl, mix your mashed sweet potatoes with the cheddar cheese and a pinch of salt. Spread this mixture evenly over the chicken filling in the pie dish. Once that's done, pop the pie into your preheated oven and bake for 25-30 minutes, until the sweet potato crust is golden brown. Let it cool for about 5 minutes before digging in.

Why You'll Love This Recipe

The sweet potato crust adds a unique, nutritious twist to the traditional pot pie.
Herbs like thyme and rosemary elevate the flavor profile, offering a fragrant, savory aroma.
It's a heartwarming dish that's perfect for gatherings or family dinners.
Combines ease of preparation with a rich, satisfying result.

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

Step-by-step 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.