Sweet Potato Chicken Pot Pie
Sweet Potato Chicken Pot Pie
Ingredients
For the Chicken and Filling
- 1 1/2 pounds boneless, skinless chicken breasts, cooked and shredded or diced
- 1 1/2 pounds Japanese sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth, alpha-gal safe
- 1 cup unsweetened almond milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
For the Biscuit Topping
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup plant-based butter alternative, cold, cut into small cubes
- 1/2 cup unsweetened almond milk, plus 1 tablespoon for brushing
Instructions
- 1
Preheat your oven to 400°F. If your chicken is not already cooked, boil or bake the chicken breasts until fully cooked, then shred or dice them. Set aside.
⏱️ 15 min•🌡️ 400
- 2
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the diced Japanese sweet potatoes, onion, carrots, and celery. Sauté for 8-10 minutes, or until vegetables begin to soften.
⏱️ 10 min
- 3
Add the minced garlic and dried thyme to the skillet, and cook for 1 minute more until fragrant.
⏱️ 1 min
- 4
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth and unsweetened almond milk until smooth and no lumps remain. Bring the mixture to a simmer, stirring occasionally, until it thickens, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in the cooked chicken, frozen peas, salt, and black pepper. Remove the skillet from the heat.
⏱️ 2 min
- 7
Prepare the biscuit topping: In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and 1/2 teaspoon salt. Cut in the cold plant-based butter alternative using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min
- 8
Pour in the 1/2 cup unsweetened almond milk and mix with a fork until just combined into a shaggy dough. Do not overmix.
⏱️ 1 min
- 9
Turn the dough out onto a lightly floured surface and gently pat or roll it to about 1/2-inch thickness. Use a 2-inch biscuit cutter or a knife to cut out biscuits. You should get about 8-10 biscuits.
⏱️ 3 min
- 10
Arrange the biscuits over the chicken and vegetable filling in the skillet. Brush the tops of the biscuits with the remaining 1 tablespoon of almond milk.
⏱️ 2 min
- 11
Bake for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbly. If the biscuits brown too quickly, you can loosely tent the pie with aluminum foil.
⏱️ 30 min•🌡️ 400
- 12
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Chicken Pot Pie
Ingredients
For the Chicken and Filling
- 1 1/2 pounds boneless, skinless chicken breasts, cooked and shredded or diced
- 1 1/2 pounds Japanese sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth, alpha-gal safe
- 1 cup unsweetened almond milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
For the Biscuit Topping
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup plant-based butter alternative, cold, cut into small cubes
- 1/2 cup unsweetened almond milk, plus 1 tablespoon for brushing
Instructions
- 1
Preheat your oven to 400°F. If your chicken is not already cooked, boil or bake the chicken breasts until fully cooked, then shred or dice them. Set aside.
⏱️ 15 min•🌡️ 400 - 2
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the diced Japanese sweet potatoes, onion, carrots, and celery. Sauté for 8-10 minutes, or until vegetables begin to soften.
⏱️ 10 min - 3
Add the minced garlic and dried thyme to the skillet, and cook for 1 minute more until fragrant.
⏱️ 1 min - 4
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 5
Gradually whisk in the chicken broth and unsweetened almond milk until smooth and no lumps remain. Bring the mixture to a simmer, stirring occasionally, until it thickens, about 5-7 minutes.
⏱️ 7 min - 6
Stir in the cooked chicken, frozen peas, salt, and black pepper. Remove the skillet from the heat.
⏱️ 2 min - 7
Prepare the biscuit topping: In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and 1/2 teaspoon salt. Cut in the cold plant-based butter alternative using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min - 8
Pour in the 1/2 cup unsweetened almond milk and mix with a fork until just combined into a shaggy dough. Do not overmix.
⏱️ 1 min - 9
Turn the dough out onto a lightly floured surface and gently pat or roll it to about 1/2-inch thickness. Use a 2-inch biscuit cutter or a knife to cut out biscuits. You should get about 8-10 biscuits.
⏱️ 3 min - 10
Arrange the biscuits over the chicken and vegetable filling in the skillet. Brush the tops of the biscuits with the remaining 1 tablespoon of almond milk.
⏱️ 2 min - 11
Bake for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbly. If the biscuits brown too quickly, you can loosely tent the pie with aluminum foil.
⏱️ 30 min•🌡️ 400 - 12
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min