Sweet Potato & Chicken Pot Pie

Finally its fall which means its time for savory dishes that keep you warm on the inside. I always love a good chicken pot pie which always consists of a potato on the inside so I switched it up. I am trying a different layout today, let me know what everyone thinks!

Cut up some sweet potato, onion, celery and carrots and cook them until soft.  I added in one of my freezer cubes of olive oil and rosemary for some extra flavor.
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Add in diced cooked chicken and 3 tbsp butter

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once butter has melted, add 1/4 cup flour. Add chicken stock to the pan and bring to a boil, watch as the liquid thickens. Let the filling cool to room temperature before filling your shell.

I used a store bought Pillsbury pie crust and fill crust 3/4 of the way. Heat the oven to 350 degrees and cook the pie for 40 minutes total (first 20 minutes cover the edges with aluminum foil to prevent burning).

 

Ingredients:

  • 4 stalks of celery, diced
  • 1/2 bag of baby carrots, diced
  • 4 medium sweet potatoes, peeled and diced
  • 1/2 onion, diced
  • 2 cups chicken, diced
  • rosemary, sea salt and ground pepper
  • olive oil
  • 1/4 cup flour
  • 3 tbsp butter
  • 3 cups of chicken broth or stock
  • Pillsbury pie crust

Steps: 

  • Cut up some sweet potato, onion, celery and carrots and cook them until soft.  I added in one of my freezer cubes of olive oil and rosemary for some extra flavor.
  • Add in diced cooked chicken and 3 tbsp butter
  • once butter has melted, add 1/4 cup flour. Add chicken stock to the pan and bring to a boil, watch as the liquid thickens. Let the filling cool to room temperature before filling your shell. 
  • I used a store bought Pillsbury pie crust and fill crust 3/4 of the way. Heat the oven to 350 degrees and cook the pie for 40 minutes total (first 20 minutes cover the edges with aluminum foil to prevent burning). 

 

 

3 thoughts on “Sweet Potato & Chicken Pot Pie

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