Description
This Sweet Potato Chicken Pot Pie Casserole is a comforting and flavorful dish that combines tender cooked chicken, mixed vegetables, and a creamy sauce, all topped with a fluffy sweet potato layer. It’s an easy-to-make casserole that’s perfect for weeknight dinners or family gatherings.
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 (175°C) to prepare for baking the casserole.
- Prepare Chicken Filling: In a large bowl, whisk together the cream of chicken soup and ½ cup evaporated milk until smooth. Add the cooked diced chicken, thawed peas and carrots, and pearl onions. Stir everything until well combined.
- Prepare Sweet Potato Topping: In a separate bowl, combine the well-drained canned sweet potatoes, melted butter, and ¼ cup evaporated milk. Use an electric mixer to blend the mixture until smooth and fluffy. Season with salt and black pepper according to your taste preferences.
- Assemble Casserole: Spray a casserole dish with nonstick cooking spray to prevent sticking. Pour the prepared chicken filling into the dish and spread it evenly. Next, top it with the smooth sweet potato mixture, spreading it to cover the filling completely.
- Bake: Place the casserole dish in the preheated oven and bake for 20 to 30 minutes, or until the casserole is heated through and the sweet potato topping is lightly browned on the edges.
- Garnish and Serve: Remove the casserole from the oven, garnish with freshly chopped parsley, and serve hot for a comforting meal.
Notes
- Rotisserie chicken adds great flavor and convenience, but any cooked chicken can be used.
- Make sure to drain canned sweet potatoes well to avoid excess moisture in the topping.
- You can substitute frozen vegetables with canned if preferred; just ensure they are well drained to maintain texture.
- For a richer topping, add a pinch of cinnamon or nutmeg to the sweet potatoes.
- This casserole can be prepared ahead and refrigerated before baking; add extra baking time if baking from cold.
