Chicken Pot Pie with Sweet Potato Crust is one of those dishes that warms your heart from the inside out, dearies. It’s comfort food at its very best, with a golden sweet potato topping that’s just a little bit different from the traditional pie crust.
What makes this recipe so special is the combination of tender chicken filling and that beautiful, slightly sweet potato crust that bakes up golden brown. The butter keeps everything rich and flaky, and there’s something so satisfying about that first bite through the crust into the creamy filling below.
This is the kind of dish I love to bring to the table when family gathers around, because it always brings smiles and second helpings. My grandchildren have such wonderful memories of helping me layer this pie together, and now they make it in their own kitchens too.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Chicken Pot Pie with Sweet Potato Crust
Ingredients
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 0.25 cup Butter
- 1 cup Sweet Potato
- 2 tablespoon Butter
- 2 tablespoon All-Purpose Flour
- 1 cup Milk
- 3 cup Chicken
- 1 cup Corn
- 1 cup Carrots
Instructions
- In the bowl of a food processor, pulse to combine the flour, baking powder and salt.
- Cut in the butter and pulse until combined.
- Add the mashed sweet potato and pulse until dough forms into a ball.
- Turn onto a floured surface and form into a flat disk.
- Wrap in plastic wrap and refrigerate until ready to use.
- To make the filling, in a microwave safe bowl, melt the butter.
- Add the flour and whisk to combine.
- Warm the milk and add to the flour mixture.
- Whisk to combine.
- Microwave at 30-second intervals, whisking in between, until sauce thickens.
- Add salt and pepper, to taste.
- Add chicken, corn and carrots to the sauce, stir to combine.
- Pour the mixture into a deep dish pie pan.
- Roll out the pie crust to the size of your pie pan and place over the chicken mixture.
- Crimp the edges to fit the pan.
- Bake at 350 degrees for 30-40 minutes.
