Sweet Potato Topped Chicken Pot Pie

Sweet Potato Topped Chicken Pot Pie

I have tons of Sweet Potatoes left over from Christmas.  I slightly over estimated how many I would need to make Sweet Potato casserole.  The rule of thumb is to have everyone’s weight in potatoes at Christmas isn’t it?  So what to do with all of these sweet potatoes?  Make Sweet Potato topped Chicken Pot Pie of course!!!  If living a healthier life is on the list try this healthy yet filling sweet potato topped chicken pot pie, it can be made gluten-free, dairy free and Paleo.  Trust me its way better than that salad you were planning on eating.

On another note there’s something to be said for new beginnings.  Each year it seems that we constantly on the go.  I know some people don’t like New Years as it is a reminder of everything they need to accomplish or failed to accomplish the year prior.  I personally LOVE this time of year.  Each year I make a list of goals that I want to accomplish over the upcoming year.  I think its important to have some fun goals along with ones that make a different if your life or the life of someone else.  Some year’s I’m better than others as far as checking things off my list.  I’m also not going to lie, procrastination is my middle name.  I’m not above getting a goal accomplished on December 31st 😉   I’m happy to announce of the 12 goals I had set last year I accomplished 11 of them.   I know, I know there goes the overachiever award out the window for 2013 🙁  I have hope that 2014 will the year I accomplish all of my goals. So what are your goals for 2014? Are they realistic? While you thinking about that let’s get started on the Sweet potato topped chicken pot pie.

Ingredients:

1 store-bought Rotisserie Chicken or 2lbs cooked chicken or turkey chopped

2 Granny Smith Apples cored and chopped

2 Leeks washed and chopped

3 celery stalks chopped

1 small onion chopped

3 Cloves Garlic minced

3 Sweet Potatoes

4 Tablespoons coconut oil  (You can use Butter or Olive Oil)

16 oz chicken stock

3 Tablespoons Corn Starch or Flour

1/2 Cup Almond Milk (Milk, Cream or Half and Half)

2 Tablespoons Fresh Sage

2 Tablespoons Fresh Parsley

1 Tablespoon Fresh Thyme

Salt and Pepper to taste

Sweet Potatoes

First you need to start off by taking the sweet potatoes wash, peel and chop them into pieces.  Place them into a large sauce pan covered with enough water, so they can boil until fork tender.  If you are short on time you can do this in the microwave using the baked potato setting.  Once they come out of the microwave, and are cool enough to handle you should be able to peel off the skin.   To mash the sweet potatoes you can use a potato masher, or pop them into your stand up mixer for a minute with the paddle attachment.  

Leeks

While those are cooking next cut up the onions and leeks then pop them into a large sauté pan with a bit of coconut oil (olive oil or butter if you prefer). If you haven’t cooked with leeks before here is a quick video on how to clean a leek.  Saute those for about 5 min.  While those are cooking chop up the celery and apples then add it to the party in the saute pan.  cook an additional  5 min.  

Chicken

Next chop up  your store bought rotisserie chicken or if you have leftover turkey from the holiday this is the perfect time to use it! Chop that bad boy up! 

Next add the corn starch (or flour) to the sauté pan full of vedfitables stirring until mixed.  Slowly add the chicken stock to the pan stirring until smooth.  ****I prefer to make my own gravy using chicken stock then thickening it with corn starch because I’m gluten free; however if you are in a hurry or are not gluten free feel free to use the canned stuff.  Cook for 2 min then add the milk.  

Sweet Potato Topped Chicken Pot Pie

Add the chopped chicken until combined thoroughly. Add in your chopped fresh herbs then place the mixture into your favorite 9×13 inch casserole dish.  Set aside.

Now we will work on finishing your mashed sweet potatoes.  Add salt and pepper to taste.  I also added 2 Tablespoons of coconut oil (Butter).  Now we are going to frost the pot pie with the sweet potato mixture.  I left some of the edges bare as it allows the pot pie to thicken up a bit in the oven.  Bake at *400 for 2o min.

This Sweet Potato Topped Chicken Pot Pie is work “Husband” tested and Sassy Blogger Approved 😉  We hope you enjoy it as much as we have this week!

Sweet Potato Topped Chicken Pot Pie
Author: 
Recipe type: Gluten Free, Paleo, Healthy Dinners
Cuisine: comfort food, casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 store bought Rotisserie Chicken or 2lbs cooked chicken or turkey chopped
  • 2 Granny Smith Apples cored and chopped
  • 2 Leeks washed and chopped
  • 3 celery stalks chopped
  • 1 small onion chopped
  • 3 Cloves Garlic minced
  • 3 Sweet Potatoes
  • 4 Tablespoons coconut oil (You can use Butter or Olive Oil)
  • 16 oz chicken stock
  • 3 Tablespoons Corn Starch or Flour
  • ½ Cup Almond Milk (Milk, Cream or Half and Half)
  • 2 Tablespoons Fresh Sage
  • 2 Tablespoons Fresh Parsley
  • 1 Tablespoon Fresh Thyme
  • Salt and Pepper to taste
Instructions
  1. First you need to start off by taking the sweet potatoes wash, peel and chop them into pieces. Place them into a large sauce pan covered with enough water, so they can boil until fork tender. If you are short on time you can do this in the microwave using the baked potato setting. Once they come out of the microwave, and are cool enough to handle you should be able to peel off the skin. To mash the sweet potatoes you can use a potato masher, or pop them into your stand up mixer for a minute with the paddle attachment.
  2. While those are cooking next cut up the onions and leeks then pop them into a large sauté pan with a bit of coconut oil (olive oil or butter if you prefer). Saute those for about 5 min. While those are cooking chop up the celery and apples then add it to the party in the satue pan. cook an additional 5 min.
  3. Next chop up your store bought rotisserie chicken or if you have leftover turkey from the holiday this is the perfect time to use it! Chop that bad boy up!
  4. Next add the corn starch (or flour) to the sauté pan full of vedfitables stirring until mixed. Slowly add the chicken stock to the pan stirring until smooth. ****I prefer to make my own gravy using chicken stock then thickening it with corn starch because I'm gluten free; however if you are in a hurry or are not gluten free feel free to use the canned stuff. Cook for 2 min then add the milk.
  5. Add the chopped chicken until combined thoroughly. Add in your chopped fresh herbs then place the mixture into your favorite 9x13 inch casserole dish. Set aside.
  6. Now we will work on finishing your mashed sweet potatoes. Add salt and pepper to taste. I also added 2 Tablespoons of coconut oil (Butter). Now we are going to frost the pot pie with the sweet potato mixture. I left some of the edges bare as it allows the pot pie to thicken up a bit in the oven. Bake at *400 for 2o min.
  7. This Sweet Potato Topped Chicken Pot Pie is work "Husband" tested and Sassy Blogger Approved 😉 We hope you enjoy it as much as we have this week!

 

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