Description
This comforting Sweet Potato Chicken Pot Pie Casserole combines tender cooked chicken, mixed vegetables, and creamy chicken soup filling topped with a smooth and fluffy sweet potato layer. Baked until golden and bubbly, it’s a hearty and flavorful twist on traditional pot pie perfect for a family dinner or weeknight meal.
Ingredients
Scale
Filling
- 3 cups cooked chicken, diced (rotisserie chicken works great)
- 1 cup frozen peas & carrots mix, thawed (or use canned)
- 1 cup frozen pearl onions, thawed and halved if large
- 10.5 ounces cream of chicken soup
- ½ cup evaporated milk
Sweet Potato Topping
- 29 ounces canned sweet potatoes, well drained
- 2 tablespoons butter, melted
- ¼ cup evaporated milk
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole evenly.
- Make Filling: In a large bowl, whisk together the cream of chicken soup and ½ cup evaporated milk until smooth. Add the diced cooked chicken, thawed peas and carrots, and pearl onions. Stir gently until all ingredients are well combined.
- Make Sweet Potato Topping: In a separate bowl, combine the well-drained sweet potatoes with melted butter and ¼ cup evaporated milk. Using an electric mixer, blend the mixture until smooth and fluffy. Season with salt and black pepper to your taste.
- Assemble Casserole: Spray a casserole dish with nonstick cooking spray to prevent sticking. Pour the chicken and vegetable filling evenly into the dish, then carefully spread the sweet potato topping over the filling to create a smooth layer.
- Bake: Place the casserole in the preheated oven and bake for 20 to 30 minutes, or until the casserole is heated through and the sweet potato topping has a light golden-brown color.
- Garnish and Serve: Remove from the oven, sprinkle with freshly chopped parsley for a burst of color and flavor, and serve hot for a satisfying meal.
Notes
- You can substitute frozen vegetables with fresh ones if preferred, adjusting cooking time accordingly.
- Using rotisserie chicken saves time and adds great flavor.
- For a thicker topping, reduce the evaporated milk slightly when mixing with sweet potatoes.
- This casserole can be prepared ahead and refrigerated before baking; just add extra baking time if baking cold.
- Leftovers reheat well in the oven or microwave.
