What We Ate: Sweet Potato-Topped Chicken Pot Pie

Well everybody, I’m still injured. And definitely not running. I’ve been 13 weeks of patient to heal and am just starting to see some more improvement toward normal, but who knows how long until I can actually run again. An injured hip limits me from a lot of activities – even walking – and that’s why you keep seeing all these food posts. More on injury stuff soon, and apologies if you think recipe posts are boring beyond all reason.

So, bummer stuff aside, Fall. Chilly mornings, football Saturdays, riding boots, scarves, colorful mums, and crunchy leaves on the trail. Pumpkin all the things! And warm comfort foods!

I might’ve drooled onto my magazine when I saw BHG’s original recipe for this sweet potato-topped turkey pot pie. It looked so good that this is the first recipe I’ve dared to make from a magazine!

I clean food-ified the original recipe and took some lazy shortcuts that still paid off. With all the right ingredients and cooking tools, you could probably cut your prep time in half and avoid a million dirty dishes. I’ve already made this thing at least 3 times already in the past week and a half…. it’s surprisingly easy and it’s Ben-approved.

This recipe could work so easily with leftover turkey (hello, almost-Thanksgiving!), a different spice mix, and vegetables could be interchangeable. Maybe mashed cauliflower on top, add more vegetables than the recipe calls for, or switch celerty/carrots out altogether for winter squash. You know, I think this is actually called a shepherd’s pie. Don’t judge.

What We Ate: Sweet Potato Topped Chicken Pot PieIngredients

Sweet Potato Topping

  • 2 large sweet potatoes
  • 1/2 cup canned pureed pumpkin (optional)
  • 1/2 cup water
  • 1 tsp sea salt
  • 3 tbsp clarified butter, melted
  • 1/4 tsp ground nutmeg
  • freshly ground pepper

Fillling

  • 3 tbsp coconut oil or clarified butter
  • 2 large yellow onions, chopped (2 cups)
  • 1 1/4 cup diced celery
  • 1 1/4 cup diced carrot
  • 1 tbsp Sea salt
  • 3 tbsp almond flour
  • 1/4 cup arrowroot powder
  • 2 1/4 cups water
  • 1/2 cup coconut milk
  • 3 cups cooked chicken, shredded
  • 4 tbsp finely chopped fresh parsley
  • 1 1/2 tbsp ground sage (try fresh if you like)
  • 1 1/2 tbsp ground thyme (try fresh if you like)

Directions

Sweet Potato Topping:

1. Peel and dice sweet potatoes, cook in boiling water and simmer until tender.
*Cheat: Microwave the sweet potatoes ~5 minutes or until soft. Once cooled, peel away the skin and mash with a potato masher. Add the water/coconut milk. If it’s still dry, add more water to achieve a good mashed potato consistency.

2. Stir in canned pumpkin, butter, nutmeg, the remaining 1 tsp salt, and freshly ground black pepper. Set aside.

3. Position a rack in center of oven. Preheat oven to 400 degrees F.

For Filling:

4. In a large saucepan melt butter with the oil over medium heat.
*Cheat: reduce dirty dishes and use a dutch oven to cook on stovetop and transfer directly into the oven. (Dutch oven— on my Christmas list!)

5. Add onion, celery, and carrot. Cook and stir, about 2 minutes. Add salt. Cover partially. Reduce the heat to medium-low. Cook until vegetables are very tender, about 12 minutes. Cook vegetables through, otherwise you’ll be drinking vegetable soup later!

6. Add arrowroot powder a little bit at a time (or else you’ll have gooey chunks), then slowly stir in the water. Simmer and stir occasionally until smooth and thickened, about 2 minutes. Stir in almond flour and coconut milk, then bring to a simmer. Add the chicken, parsley, sage, and thyme. (*Cheat: use a pre-cooked rotisserie chicken) Stir to combine; return the mixture to a simmer. Remove from the heat. The mixture should be thick and not runny. See?

What We Ate: Sweet Potato Topped Chicken Pot Pie

7. Spoon the filling into a rectangular baking dish. Using a rubber spatula, carefully spread and mound spoonfuls of the mashed sweet potatoes over the filling, leaving some of the filling visible. Bake until bubbly and piping hot, about 20 minutes. Serve Immediately and ENJOY!

What We Ate: Sweet Potato Topped Chicken Pot Pie
What We Ate: Sweet Potato Topped Chicken Pot Pie

In other random news, I just bought Well Fed 2. I’m only 40 pages in (So I’m reading it like a book. What of it??) but it is already so inspirational I think my head’s going to explode if I don’t get to the grocery store soon and make it all!

Have you tried this recipe? Let me know what you thought!

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What We Ate: Sweet Potato Topped Chicken Pot Pie

7 thoughts on “What We Ate: Sweet Potato-Topped Chicken Pot Pie

  1. Deb
    November 25, 2013 at 5:06 pm

    Awesome recipe! I had a small pumpkin, so I roasted that along with a butternut squash, and used that for the topping. I also used my homemade chicken bone broth in place of the water. I followed my instincts and did not use 3 tablespoons of salt in the filling; I used more like a teaspoon. It all came out seriously awesome, I’ll be making this again. Thanks!

    1. Steph
      November 25, 2013 at 5:21 pm

      Hi Deb, Thanks for trying! I’ve also been cutting back on the salt and it tastes just fine. Great tip!

  2. January 6, 2014 at 4:23 pm

    This looks awesome and I’m making it tonight! When do I add in the almond flour? Thanks!

    1. Steph
      January 6, 2014 at 4:27 pm

      Hi Katherine, thanks for stopping by! You can stir in the almond flour when you add the coconut milk. Good catch! I updated the recipe to reflect this. :)

  3. Jocelyn
    January 8, 2014 at 8:30 pm

    I made this and it turned out great except it was a bit on the salty side. I decreased the amount of salt to 2 1/2 TB. Next time I will decrease it to just 1 TB.

    1. Steph
      January 8, 2014 at 9:55 pm

      Hey Jocelyn,
      Good call — I think it was a little much, too, now that I’ve made this a few times. I modified the recipe to just 1 Tbsp… thanks for the suggestion!

  4. Ashley
    January 31, 2014 at 4:23 am

    I assembled this two days ago and baked it for friends tonight. Everyone really enjoyed it. I used chicken broth in place of water and added a bit of curry powder to the chicken and the sweet potatoes. I also used 3 TBS of arrowroot powder instead of 4 like the recipe calls for, but I should’ve done the 4. I also did 2 cups of chicken broth instead of 2 and 1/4. It was still a bit thinner than I would’ve liked. The taste was fantastic. I’ll definitely be making it again.

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