Description
This Sweet Potato Chicken Pot Pie Casserole is a comforting and hearty dish that combines tender cooked chicken and vegetables in a creamy sauce, topped with a smooth, fluffy sweet potato layer. Baked to golden perfection, it’s an easy one-dish meal perfect for family dinners or potlucks.
Ingredients
Scale
Chicken 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
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F 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 diced cooked chicken, thawed peas and carrots, and pearl onions. Stir everything together until well combined to form the savory filling.
- Make Sweet Potato Topping: In a separate bowl, combine the drained canned sweet potatoes with melted butter and ¼ cup evaporated milk. Use an electric mixer to blend the mixture until it becomes smooth and fluffy. Season with salt and black pepper according to taste.
- Assemble Casserole: Spray a casserole dish with nonstick cooking spray to prevent sticking. Pour the chicken filling evenly into the dish, then spread the sweet potato mixture on top, covering the filling completely.
- Bake: Place the casserole in the preheated oven and bake for 20 to 30 minutes, or until the casserole is heated throughout and the sweet potato topping has lightly browned, giving a slight crisp texture on top.
- Garnish and Serve: Remove the casserole from the oven, sprinkle freshly chopped parsley over the top for a burst of color and freshness, and serve hot for a delicious, comforting meal.
Notes
- Using rotisserie chicken saves time and adds flavor, but any cooked chicken works well.
- Make sure to drain the canned sweet potatoes thoroughly to avoid a watery topping.
- Feel free to substitute frozen pearl onions with chopped yellow onion if unavailable.
- This casserole can be made ahead and refrigerated, then baked when ready to serve.
- Leftovers keep well in the fridge for up to 3 days and reheat wonderfully.
