If cozy comfort food calls your name, you’re going to love this Sweet Potato Chicken Pot Pie Casserole. It wraps up everything you love about classic pot pie—savory chicken, tender veggies, creamy sauce—in a vibrant blanket of sweet potatoes instead of traditional pastry. It’s warming, filling, full of color, and (the best part) comes together with simple ingredients for a weeknight-friendly dinner everyone will crave. Whether you’re blending up leftovers or feeding a hungry crowd, this casserole never lasts long at my table.
Ingredients You’ll Need
Every bite of Sweet Potato Chicken Pot Pie Casserole bursts with flavor thanks to familiar, easy-to-find ingredients. Each element plays its own special role, making the dish heartwarming, hearty, and seriously hard to resist.
- Olive oil: Adds a rich base for sautéing veggies and a subtle depth of flavor.
- Onion: Lends aromatic sweetness and forms the backbone of the casserole’s savory taste.
- Garlic: Delivers warm, robust flavor—don’t skip it!
- Carrots: Adds color, gentle sweetness, and a soft bite that’s perfect for pot pie.
- Celery: Brings freshness and crunch, balancing the creamy filling.
- Frozen peas: Little pops of sweetness and bright green color—straight from the freezer, no need to thaw!
- Cooked shredded chicken: The protein-rich star of the show; leftovers or rotisserie work perfectly.
- All-purpose flour: Thickens the sauce for that classic pot pie creaminess.
- Chicken broth: Infuses each spoonful with savory depth and keeps everything moist.
- Milk: Adds creaminess; feel free to use your favorite dairy or non-dairy option.
- Dried thyme: This herb ties all the flavors together with earthy, floral notes.
- Salt and black pepper: Essential for boosting flavor in every layer.
- Sweet potatoes: Thinly sliced, they bake into tender, naturally sweet “crust.”
- Shredded cheddar cheese (optional): For a melty, golden finish—totally optional, but hard to resist.
- Cooking spray: Ensures quick cleanup and keeps everything from sticking to the pan.
How to Make Sweet Potato Chicken Pot Pie Casserole
Step 1: Prep Your Oven and Pan
First things first: preheat your oven to 375°F (190°C) and lightly coat a 9×13-inch casserole dish with cooking spray. This helps guarantee the casserole comes out easily, with every slice picture-perfect. Setting up your cooking space now makes the rest of the process a breeze.
Step 2: Sauté the Aromatics and Veggies
In a large skillet over medium heat, warm the olive oil. Toss in your diced onion, minced garlic, carrots, and celery. Sauté these until the onions turn translucent and the veggies begin to soften—about 5 to 7 minutes. This is where the magical base flavors are built, and your kitchen will be smelling unforgettable.
Step 3: Create the Creamy Sauce
Next up, sprinkle the flour over the sautéed veggies and stir for about a minute. This step gets rid of any raw flour taste and sets you up for a thick, luscious sauce. Gently pour in the chicken broth and milk, whisking constantly until smooth. Let it come to a simmer, and cook until you see the sauce thicken (3 to 5 minutes). Season the filling with thyme, salt, and pepper.
Step 4: Bring Everything Together
Now comes the good part: stir in the frozen peas and cooked shredded chicken. Let it all simmer for another 2 minutes, just enough for the peas to warm and the flavors to meld. Once combined, take the pan off the heat—it’s ready to transfer to your casserole dish.
Step 5: Assemble and Layer the Sweet Potatoes
Pour your savory chicken-vegetable mixture into the greased dish, spreading it evenly. Arrange the sweet potato slices over the top, overlapping slightly like shingles—the more artfully you layer, the prettier the presentation! Give the top a light mist of cooking spray (or brush with olive oil) to encourage browning.
Step 6: Bake to Perfection
Cover the dish with foil and bake for 30 minutes. This helps the sweet potatoes steam and soften. Then, remove the foil, sprinkle on that optional cheddar cheese if you like things extra cozy, and bake uncovered for 15–20 more minutes. The casserole is ready when the sweet potatoes are fork-tender and beautifully golden with gooey cheese bubbles on top. Don’t forget to let it cool for about 5 minutes before serving!
How to Serve Sweet Potato Chicken Pot Pie Casserole
Garnishes
For that chef’s touch, sprinkle your Sweet Potato Chicken Pot Pie Casserole with freshly chopped parsley or chives right before serving. A little black pepper or a dash of paprika looks gorgeous and adds extra flavor flair. If you’re a cheese lover, another quick shower of shredded cheddar right after baking never hurts.
Side Dishes
This casserole is truly a meal on its own, but it shines even brighter with a crisp green salad or some garlicky roasted green beans. For a heartier spread, add warm crusty bread or a bowl of soup—it’s simple, homey, and oh so satisfying paired together.
Creative Ways to Present
For a fun dinner party riff, scoop the casserole into individual ramekins and bake them for personal-sized pot pies. Or, bring the whole shimmering dish straight to the table and let everyone dig in family-style. The vibrant sweet potato topping makes for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
To save any leftover Sweet Potato Chicken Pot Pie Casserole, let it cool completely, then transfer portions to airtight containers. It will keep good flavor and texture in the fridge for up to four days—a perfect make-ahead lunch or dinner!
Freezing
This casserole is a freezer superstar. Freeze cooled portions (or even the whole thing!) tightly wrapped or in a sealed container. It’ll stay fresh for up to three months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
Reheat Sweet Potato Chicken Pot Pie Casserole in a 350°F oven until bubbling hot, about 20 minutes for a whole dish or 5–10 minutes for individual slices. In a pinch, the microwave works too—just cover loosely so the steam keeps everything moist and delicious!
FAQs
Can I use turkey instead of chicken?
Absolutely! Leftover cooked turkey makes an easy, equally delicious swap—especially after the holidays. The flavors blend beautifully with the creamy base and sweet potatoes.
What’s the best way to slice the sweet potatoes thinly?
A mandoline slicer gives you perfectly even, thin slices in no time, but a sharp kitchen knife also does the trick. Aim for slices about 1/8-inch thick so they cook through and get tender on top.
Does this casserole work as a gluten-free recipe?
Yes! Substitute the all-purpose flour for your favorite gluten-free all-purpose blend, and ensure your chicken broth is gluten-free. Everything else will fit perfectly into your gluten-free meal rotation.
How can I make this dairy-free?
It’s easy—use unsweetened almond milk (or another dairy-free option) in the creamy sauce and skip the cheese topping. The casserole will still be creamy, cozy, and full of flavor.
Can I prepare Sweet Potato Chicken Pot Pie Casserole ahead of time?
You sure can. Assemble the casserole through the layering step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the covered baking time to account for the chill.
Final Thoughts
For a cozy family dinner or easy meal prep for the week, Sweet Potato Chicken Pot Pie Casserole is pure comfort in one pan. It’s simple and nourishing without skimping on flavor. Give this recipe a try and let it become your new favorite too!
