Sweet Potato Topped Chicken Pot Pie
Recipe type: Gluten Free, Paleo, Healthy Dinners
Cuisine: comfort food, casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  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!
Recipe by Sassy Southern Yankee at https://sassysouthernyankee.com/2014/01/sweet-potato-topped-chicken-pot-pie-2/