What’s better than a classic chicken pot pie? A Smoked Chicken Pot Pie with Sweet Potato Crust! This savory twist on a childhood favorite is packed with smoky chicken, hearty veggies, and a buttery, flaky sweet potato crust. Comfort food at its finest!
Chicken Pot Pie with Sweet Potato Crust
Growing up, chicken pot pie was one of my absolute favorite dishes. Back then, I relied on good ol’ Pillsbury store-bought dough, frozen veggie medleys, and cream of mushroom soup to whip up this comforting meal. But as an adult, I’ve upped the ante with a much tastier version that’s every bit as comforting as the original—only now, I’m making it from scratch with smoky roasted chicken and a rich sweet potato crust. And let’s just say, it’s a whole new level of deliciousness! I think young adult me would be very proud of this grown-up version of pot pie.
This Smoked Chicken Pot Pie with Sweet Potato Crust is the perfect dish to warm you up during the colder months. It’s loaded with tender chicken, fresh veggies, and the rich, smoky flavors of chipotle and roasted sweet potatoes. If you’ve never made your own pot pie crust before, don’t worry—this sweet potato version is easy to handle and adds an extra layer of comfort to the dish. Plus, you can make this in individual servings or a family-sized pie, so it’s great for any occasion. Also, bonus points as sweet potatoes are abundant right now, so hooray for eating foods in season!
Why This Recipe Works
Sweet Potato Crust: Adding roasted sweet potato to the dough creates a slightly sweet, rich crust that complements the savory filling perfectly.
Smoked Chicken for Depth: Roasted chicken and chipotle puree add a smoky, spicy flavor that takes this pot pie to new heights.
Packed with Veggies: Fresh, blanched carrots, potatoes, mushrooms, and pearl onions make this dish hearty and nutritious, with a great balance of textures.
Creamy, Homemade Sauce: The béchamel sauce made from butter, flour, and milk ties everything together, making the filling rich and comforting.
Sustainably Delicious: Using seasonal veggies like sweet potatoes and carrots, as well as leftover roasted chicken, reduces waste and makes this dish both flavorful and eco-friendly!
Tips for Making Chicken Pot Pie with Sweet Potato Crust
Roast the Sweet Potato: Make sure the sweet potato is fully roasted and tender before adding it to the dough. This ensures it mixes smoothly and gives the crust a perfect texture.
Handle the Dough with Care: When working with the sweet potato dough, avoid overworking it to keep it flaky and tender.
Adjust the Spice: If you want a milder flavor, you can substitute the chipotle puree with smoked paprika, which still provides a smoky kick without the heat.
Blanch Your Veggies: Blanching the vegetables before adding them to the filling helps them retain their texture and vibrant color.
Don’t Skip the Egg Wash: Brushing the crust with an egg wash before baking will give it that irresistible golden-brown finish.
How to Make Smoked Chicken Pot Pie with Sweet Potato Crust
For the Sweet Potato Crust
- 1 large sweet potato
- 3 3/4 cups all-purpose flour, plus more for shaping
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound (2 sticks) unsalted butter, cut into pieces, chilled
- 1 large egg
- 1/2 cup whole milk
- 2 large eggs, beaten with 3 tablespoons cold water
For the Pot Pie Filling
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, finely chopped
- 1/4 cup all-purpose flour
- 1 quart whole milk, heated, or more if needed
- 3/4 pound cremini mushrooms, quartered and sauteed in canola oil until golden brown
- 2 potatoes, peeled, cut into medium dice, blanched *see notes on blanching
- 2 carrots, cut into matchsticks, blanched
- 1 cup frozen pearl onions, preferably half red and half white, blanched and drained
- 1 cup frozen peas, blanched and drained
- 1 (3 pound) roasted chicken, shredded
- 2 teaspoons ‘ data-amount-secondary=’10 g’>2 teaspoons pureed canned chipotle chile in adobo or 2 teaspoons smoked sweet Spanish paprika
- Kosher salt and freshly ground black pepper
- 1/4 cup coarsely chopped fresh flat-leaf parsley
Step 1: Preheat the oven to 375°F.
Prick the sweet potato several times with a fork, place on a baking sheet, and roast in the oven until soft, about 45 minutes. Remove from the oven and let cool slightly. When cool enough to handle, halve the potato lengthwise and, using a small spoon, scrape the flesh into a medium bowl; discard the skin. While the potato is still hot, mash with a potato masher or fork until slightly smooth. Measure out 1 cup potato.
Step 2:Stir together the flour, salt, and pepper in a large bowl. Cut in the butter until the butter pieces are the size of small peas. Stir together the egg, milk, and sweet potato in a bowl, add the mixture to the flour, and gently mix with a rubber spatula until just combined. Transfer to a lightly floured surface and lightly knead the dough until it just comes together. Form into a circle and flatten slightly. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour or overnight.
Step 3: Meanwhile, make the filling. Melt the butter in a medium saucepan over high heat. Add the diced onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, until deep golden brown, about 3 minutes. Slowly whisk in the hot milk and cook until thickened, 5 minutes. Reduce the heat to medium and cook, whisking occasionally, for 5 minutes. If the mixture is too thick to pour easily, thin it with a little extra milk.
Step 4: Add the mushroom, potato, carrots, pearl onions, peas, chicken, and chipotle puree to the sauce and fold gently to combine. Season the sauce with salt and pepper and stir in the parsley. The filling can be made a day in advance, covered, and refrigerated.
Step 5: Preheat the oven to 375°F.For individual servings, divide the dough in half and roll each half out on a lightly floured surface until 1/8 inch thick. Invert individual ovenproof bowls onto the rolled crust and, using a sharp knife, cut circles around the outside of the bowls that are slightly larger than each bowl. Fill the bowls three-quarters of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and sauce. Carefully cap each crock with a pastry round, pressing the dough around the rim to form a seal. Brush the top with the egg wash and season with salt and pepper. Make a small slit in the center of each using a paring knife. Alternatively, roll one large crust and use it to top a family-style pot pie in a 10-inch baking dish.
Step 6: Transfer the pies to the baking sheets and bake until the crust is golden brown and the filling is bubbly, 15 to 18 minutes for individual pot pies and 25 to 30 minutes for one large pot pie. Remove from the oven and let sit for 5 minutes before serving.
Notes
Blanching
This term means to plunge food into boiling salted water for a few seconds or a few minutes, depending on what you are cooking. Once blanched, the food should be placed in ice water to stop the cooking and set the color of the vegetables.
Chicken Pot Pie Adult Style
This Smoked Chicken Pot Pie with Sweet Potato Crust brings comfort food to a whole new level. The smoky chicken, creamy filling, and golden sweet potato crust come together in perfect harmony, making this dish ideal for cozy nights or a special weekend meal. Plus, with sustainable ingredients and homemade goodness, you can feel good about what you’re eating.
Ready to make a pot pie that’s as good for you as it is for the planet? Make this today and don’t forget to tag me @the.sustainable.kitchen when you give it a try! What’s your favorite twist on a classic dish? Let’s chat in the comments below!
Chicken Pot Pie with Sweet Potato Crust
Ingredients
Sweet Potato Crust
1 large sweet potato
3 3/4 cups all-purpose flour, plus more for shaping
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound (2 sticks) unsalted butter, cut into pieces, chilled
1 large egg
1/2 cup whole milk
2 large eggs, beaten with 3 tablespoons cold water
Pot Pie Filling
4 tablespoons (1/2 stick) unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
1 quart whole milk, heated, or more if needed
3/4 pound cremini mushrooms, quartered and sauteed in canola oil until golden brown
2 potatoes, peeled, cut into medium dice, blanched
2 carrots, cut into matchsticks, blanched
1 cup frozen pearl onions, preferably half red and half white, blanched and drained
1 cup frozen peas, blanched and drained
1 (3 pound) roasted chicken, shredded
2 teaspoons ‘ data-amount-secondary=’10 g’>2 teaspoons pureed canned chipotle chile in adobo or 2 teaspoons smoked sweet Spanish paprika
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
Instructions
Preheat the oven to 375°F.
Prick the sweet potato several times with a fork, place on a baking sheet, and roast in the oven until soft, about 45 minutes. Remove from the oven and let cool slightly. When cool enough to handle, halve the potato lengthwise and, using a small spoon, scrape the flesh into a medium bowl; discard the skin. While the potato is still hot, mash with a potato masher or fork until slightly smooth. Measure out 1 cup potato.
Stir together the flour, salt, and pepper in a large bowl. Cut in the butter until the butter pieces are the size of small peas. Stir together the egg, milk, and sweet potato in a bowl, add the mixture to the flour, and gently mix with a rubber spatula until just combined. Transfer to a lightly floured surface and lightly knead the dough until it just comes together. Form into a circle and flatten slightly. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour or overnight.
Meanwhile, make the filling. Melt the butter in a medium saucepan over high heat. Add the diced onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, until deep golden brown, about 3 minutes. Slowly whisk in the hot milk and cook until thickened, 5 minutes. Reduce the heat to medium and cook, whisking occasionally, for 5 minutes. If the mixture is too thick to pour easily, thin it with a little extra milk.
Add the mushroom, potato, carrots, pearl onions, peas, chicken, and chipotle puree to the sauce and fold gently to combine. Season the sauce with salt and pepper and stir in the parsley. The filling can be made a day in advance, covered, and refrigerated.
Preheat the oven to 375°F.
For individual servings, divide the dough in half and roll each half out on a lightly floured surface until 1/8 inch thick. Invert individual ovenproof bowls onto the rolled crust and, using a sharp knife, cut circles around the outside of the bowls that are slightly larger than each bowl. Fill the bowls three-quarters of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and sauce. Carefully cap each crock with a pastry round, pressing the dough around the rim to form a seal. Brush the top with the egg wash and season with salt and pepper. Make a small slit in the center of each using a paring knife. Alternatively, roll one large crust and use it to top a family-style pot pie in a 10-inch baking dish.
Transfer the pies to the baking sheets and bake until the crust is golden brown and the filling is bubbly, 15 to 18 minutes for individual pot pies and 25 to 30 minutes for one large pot pie. Remove from the oven and let sit for 5 minutes before serving.
Notes
Recommended Products
Notes
Blanching
This term means to plunge food into boiling salted water for a few seconds or a few minutes, depending on what you are cooking. Once blanched, the food should be placed in ice water to stop the cooking and set the color of the vegetables.
Nutrition Facts
Calories
1198.83
Fat
56.54 g
Sat. Fat
30.91 g
Carbs
110.11 g
Fiber
9.11 g
Net carbs
101 g
Sugar
17.66 g
Protein
61.98 g
Sodium
846.13 mg
Cholesterol
273.71 mg
