Sweet Potato Pot Pie

We watched ThrowDown with Bobby Flay the other day and this sweet potato pot pie looked so yummy.

We watched ThrowDown with Bobby Flay the other day and this sweet potato pot pie looked so yummy.

Darn, I’m not impressed with the second picture so I hope you will imagine how perfect and yummy it was.

We watched ThrowDown with Bobby Flay the other day and this sweet potato pot pie looked so yummy.

My husband loves pot pie, but I don’t make it because I always hate everything sitting in a nasty gravy and that soggy crust. These pot pies looked much more up my alley. We tried the Casserole Queens‘ filling and Bobby Flay’s biscuit crust. I baked the biscuits right on top and they baked through perfectly, but you could do it like the recipe says and bake it separate.

Sweet Potato Pot Pie

Sweet Potato Pot Pie
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Light and fluffy crust and a tasty filling make this recipe one that you will be making again and again!
Ingredients
  • Recipe by Casserole Queens and Bobby Flay
Filling
  • (Make sure you read through the ingredients because some items need to be prepared before beginning to make the filling)
  • 2 tablespoons butter
  • 1 roasted chicken, shredded
  • ¼ cup chopped red sweet pepper
  • 2 medium shallots, thinly sliced
  • 2 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon dried tarragon, crushed
  • ¼ teaspoon black pepper
  • 2 cups milk
  • 1 cup heavy cream
  • ⅓ cup dry white wine
  • 1½ cups peas, blanched
  • 1½ cups carrots, blanched
  • 2 potatoes, peeled, diced, and boiled
Sweet Potato Crust
  • (I used canned sweet potatoes because I had forgotten to buy them. I will for sure buy fresh next time)
  • 1 pound all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 sticks butter, cut into pieces and chilled
  • 2 eggs
  • 1 cup milk
  • 2 cups sweet potato puree (sweet potatoes roasted, peeled and pureed in food processor)
  • 1 egg mixed with 1 tablespoon water, for egg wash
Instructions
Filling
  1. In a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently.
  2. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly.
  3. Stir in wine, peas, carrots and potatoes; heat thoroughly.
Crust
  1. In a large bowl combine flour with salt, and pepper. Cut in the butter with a fork or pastry blender until the mixture looks crumbly.
  2. In another bowl combine eggs, milk, and sweet potato puree. Add to the flour mixture and stir gently until combined. Don't over mix!
  3. Divide dough into quarters. On a lightly floured surface roll each piece into a circle about ⅛-inch thick. Cut the circles to fit the size of the serving bowls. Brush with egg wash and bake on a parchment lined baking sheet until lightly golden brown. Remove from the oven and set aside.
  4. Transfer the hot chicken mixture to a 1½-quart casserole or individual dishes.

 

 

 

Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.