Some people would call this peasant food or comfort food, but everyone enjoys a home cooked pot pie. I've always loved to cook chicken pot pies because you can change the ingredients in the filling and take the flavor in a totally different direction. And that's exactly what we did with this dish. This is a very easy and tasty way to use up leftover sweet potatoes and chicken into one yummy pie.
For this pot pie I used some leftover baked chicken, sweet baby peas and a generous cup of little pearl onions, with a quick sauce of milk and white wine/herb broth. I actually cooked the onions in the broth for a bit so the onion flavor would blend into the sauce.
The topping for this pie was going to be something special. A creamy blend of leftover mashed sweet potatoes, butter, flour and egg proved to be a delicious crust, and it was a nice change from the traditional crust.
This is also a great "plan-ahead" meal that will save you time in the kitchen. By baking a chicken for Sunday night dinner, and serving mashed sweet potatoes on the side, you already have the two main ingredients of this dish ready to go for a quick weeknight meal.
For the Crust
2 cups Mashed Sweet Potatoes
1/3 cup Butter, melted
1 1/2 cups Flour
1 1/2 tsp Baking Powder
1 tsp Salt
In a medium bowl combine the potatoes, butter and egg; stir until combined. Blend in the flour, baking powder and salt and stir until you have a smooth mixture. Set aside.
To Prepare the Pot Pie
3 cups Diced Cooked Chicken (or use leftover turkey)
1 cup Cooked Peas (or peas and carrots)
1 cup Frozen Small Pearl Onions
1 cup Milk
1 cup College Inn White Wine & Herb Broth
3 TB Flour
1 tsp Salt
1/2 tsp Black Pepper
Preheat oven to 375 degrees. Lightly butter the bottom of a 9 x 13-inch casserole dish and arrange the chicken followed by the peas in an even layer. Set aside.
In a medium saucepan, combine the milk, broth and pearl onions and cook over medium-high heat for 3-4 minutes until warm, but not boiling. Add the flour, salt and pepper to the broth mixture, blending well. Cook until thickened, stirring constantly.
Pour the mixture over the chicken and peas in the casserole dish, then drop tablespoons of the sweet potato batter on top of the pot pie, lightly smoothing the mixture to fully cover the top of the pie.
Bake for 35-40 minutes or until the sweet potato crust is slightly browned and solid. Enjoy!!