Chicken Pot Pie with Sweet Potatoes

Our Chicken Pot Pie packs an extra punch with the addition of Sweet Potatoes!


  • Preheat oven to 425˚F.
  • In a medium saucepan, bring the broth to a boil.
  • Add the sweet potato, carrot, onion, thyme, and salt and pepper.
  • Simmer (15 minutes) until vegetables are soft.
  • Whisk together the milk and flour in a small bowl.
  • Once the vegetables are soft, slowly add the flour-milk mixture, stirring until the filling has thickened.
  • Remove the pan from the heat and stir in the chicken and the peas.
  • Add the pot pie filling to a 9 inch pie plate.
  • Cover with the pie crust and cut a few slits on top to allow the steam to escape.
  • Brush lightly with egg.
  • Bake (25-30 minutes) until filling is bubbly inside.

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