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    You are in: Home / Recipes / Old-Fashioned Chicken Pot Pie With Sweet Potato Crust Recipe
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    Old-Fashioned Chicken Pot Pie With Sweet Potato Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    littleturtle's Note:

    The sweet potato gives a lovely orange color to the crust and an unusual flavor to pot pie. A little time-consuming to chop all the vegetables, so you could use already chopped frozen or canned vegetables for the most part (cooked according to package directions) to make it a little quicker and easier. Can be made ahead through step 14 and covered with tinfoil and frozen at that point. Thaw it in the refrigerator when you're ready to cook it, remove tinfoil and follow step 15 for cooking (may take an extra 5-10 minutes to cook through).

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    1. 1
      Preheat oven to 350°F.
    2. 2
      Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
    3. 3
      In a saucepan, melt butter over medium heat.
    4. 4
      Saute garlic for 2 minutes.
    5. 5
      Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
    6. 6
      Add half-and-half and chicken broth slowly, still stirring constantly.
    7. 7
      Season with salt, pepper, and thyme.
    8. 8
      Continue cooking and stirring until sauce boils and thickens.
    9. 9
      Pour sauce over chicken and vegetble mixture.
    10. 10
      Sift remaining cup of flour together with baking powder and salt into a bowl.
    11. 11
      With a fork, work in mashed sweet potatoes with vegetable oil and egg.
    12. 12
      Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
    13. 13
      Cover casserole dish with dough and pinch edges all the way around.
    14. 14
      Make several small slits in the dough.
    15. 15
      Bake until crust is golden-brown (35-40 minutes).

    Ratings & Reviews:

    • on May 05, 2007


      This is a good pot pie recipe! The sweet potato crust is very good, though I had to use more than one cup of flour to make it rollable - maybe because my sweet potato wasn't cold...I added a few cooked new potatoes and a bit of sage to the mix. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2010


      I've been waiting to try this, and after Thanksgiving this year fit the bill. This was very good! The crust is very soft, so I rolled it on a pastry cloth so I could flip the whole thing over onto my dish, otherwise it would not have handled well (you could also use a floured tea towel). The crust is a little more biscuit like than crust like, but still delish. A nice twist to regular crust! Prep time was over an hour, but any scratch pot pie will take that long. The directions were well written, just took a while. I microwaved my veggies til they were tender but not cooked since they would continue to cook in the oven. I sub'd a potato for the squash. Yummy! Thanks for sharing

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2005


      I Try it and I loved it. This is a must try recipe, like the chef said it is time consuming , but oh so worth it. If the stars went higher I'd give a higher rating....YUMMMMMM JERSEYGIRL

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Old-Fashioned Chicken Pot Pie With Sweet Potato Crust

    Serving Size: 1 (391 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 594.0
    Calories from Fat 312
    Total Fat 34.6 g
    Saturated Fat 13.5 g
    Cholesterol 133.2 mg
    Sodium 799.2 mg
    Total Carbohydrate 43.4 g
    Dietary Fiber 4.7 g
    Sugars 6.6 g
    Protein 27.2 g

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