Chicken Pie With Sweet Potato Crust Recipes

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OLD-FASHIONED CHICKEN POT PIE WITH SWEET POTATO CRUST



Old-Fashioned Chicken Pot Pie With Sweet Potato Crust image

The sweet potato gives a lovely orange color to the crust and an unusual flavor to pot pie. A little time-consuming to chop all the vegetables, so you could use already chopped frozen or canned vegetables for the most part (cooked according to package directions) to make it a little quicker and easier. Can be made ahead through step 14 and covered with tinfoil and frozen at that point. Thaw it in the refrigerator when you're ready to cook it, remove tinfoil and follow step 15 for cooking (may take an extra 5-10 minutes to cook through).

Provided by littleturtle

Categories     Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 21

3 cups cooked chicken or 3 cups cooked turkey, cut into bite-size pieces
1/2 cup carrot, coarsely chopped (cooked)
1 cup butternut squash, peeled & cubed (cooked)
1/2 onion, peeled & chopped (cooked)
1/2 cup celery, coarsely chopped (cooked)
1 cup peas (cooked)
1 tablespoon fresh parsley, minced
6 tablespoons butter
3 garlic cloves, minced
6 tablespoons flour
1 cup half-and-half
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground thyme
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold mashed sweet potatoes
1/3 cup vegetable oil
1 egg, well beaten

Steps:

  • Preheat oven to 350°F.
  • Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
  • In a saucepan, melt butter over medium heat.
  • Saute garlic for 2 minutes.
  • Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
  • Add half-and-half and chicken broth slowly, still stirring constantly.
  • Season with salt, pepper, and thyme.
  • Continue cooking and stirring until sauce boils and thickens.
  • Pour sauce over chicken and vegetble mixture.
  • Sift remaining cup of flour together with baking powder and salt into a bowl.
  • With a fork, work in mashed sweet potatoes with vegetable oil and egg.
  • Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
  • Cover casserole dish with dough and pinch edges all the way around.
  • Make several small slits in the dough.
  • Bake until crust is golden-brown (35-40 minutes).

Nutrition Facts : Calories 594, Fat 34.7, SaturatedFat 13.5, Cholesterol 133.2, Sodium 799.2, Carbohydrate 43.5, Fiber 4.7, Sugar 6.7, Protein 27.2

CHICKEN PIE WITH SWEET POTATO CRUST



Chicken Pie With Sweet Potato Crust image

Peas other vegetables would also be very nice in this savory pie. Substitute turkey for the chicken, if you wish. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

3 cups chicken, cooked and diced
1 cup carrot, cooked and diced
6 small onions, cooked
1 tablespoon parsley, minced
1 cup evaporated milk
1 cup chicken broth
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1 cup flour, more as needed
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sweet potato (cold, mashed)
1/3 cup butter, melted
1 egg, well beaten

Steps:

  • For the crust: Sift dry ingredients together.
  • Work in mashed potato, melted butter and egg.
  • Roll 1/4 inch thick.
  • Preheat oven to 350°F.
  • Arrange chicken, vegetables and parsley in layers in a casserole.
  • Combine milk and chicken broth.
  • Add flour slowly, blending well; cook until thickened, stirring constantly.
  • Season and pour over chicken and vegetables in a casserole.
  • Cover with sweet potato crust and crimp edges attractively and pierce with a fork to release steam.
  • Bake about 40 minutes.

Nutrition Facts : Calories 307.3, Fat 14.8, SaturatedFat 8.8, Cholesterol 74.5, Sodium 925.6, Carbohydrate 35.9, Fiber 2.8, Sugar 5, Protein 8.4

CHICKEN-MUSHROOM POT PIE WITH SWEET POTATO CRUST



Chicken-Mushroom Pot Pie with Sweet Potato Crust image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

6 slices bacon
1 medium onion, cut in half lengthwise, then cut into 1/2-inch wedges
1 large red bell pepper, chopped
2 packages (8 oz each) sliced fresh cremini mushrooms
1 teaspoon dried thyme leaves
1/4 cup all-purpose flour
1/2 cup chicken broth
1/2 teaspoon salt
3 cups cut-up cooked chicken
2 cups chopped red Swiss chard leaves (stems removed)
1 bag (24 oz) refrigerated mashed sweet potatoes

Steps:

  • Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer from skillet to paper towels; drain and cool. Crumble; set aside.
  • Discard all but 2 tablespoons bacon drippings in skillet. Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.
  • Sprinkle mushroom mixture with flour; stir until moistened. Stir in broth and salt. Cook about 2 minutes, stirring frequently, until mixture boils and thickens. Stir in chicken; sprinkle with Swiss chard. Cover; cook 2 to 3 minutes or until Swiss chard is partially softened. Remove 1/4 cup of the Swiss chard; reserve. Stir bacon into mixture in skillet.
  • Pour chicken-mushroom mixture into casserole. Heat sweet potatoes as directed on bag until 160°F; stir. Swirl reserved Swiss chard into sweet potatoes with spoon. Spoon evenly over mushroom mixture; spread evenly.
  • Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown. Cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 320, Carbohydrate 23 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g

SMOKED CHICKEN POT PIE WITH SWEET POTATO CRUST



Smoked Chicken Pot Pie with Sweet Potato Crust image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

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
4 tablespoons unsalted butter
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped
4 tablespoons all-purpose flour
4 to 5 cups whole milk, heated
3/4 pound cremini mushrooms, quartered and sauteed until golden brown
2 medium turnips, peeled, cut into medium dice, blanched and drained
2 medium carrots, peeled, cut into matchsticks (about 2-inches long by 1/4-inch thick)
12 frozen pearl onions, blanched and drained
1 cup frozen peas, blanched and drained
1 smoked chicken (about 3 pounds) meat shredded, bones discarded
Salt and freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • 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.
  • In another bowl combine eggs, milk, and sweet potato puree. Add to the flour mixture and stir gently until combined. Don't overmix!
  • Divide dough into quarters. On a lightly floured surface roll each piece into a circle about 1/8-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.
  • Melt the butter in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the flour and cook until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin with a little extra milk.
  • Add the mushrooms, turnips, carrots, onions, peas and chicken to the sauce and gently fold to combine and heat through. Season the sauce with salt and pepper and stir in the parsley.
  • Spoon the hot filling into bowls and top with a circle of the baked sweet potato dough.

CHICKEN & SWEET POTATO PIE



Chicken & Sweet Potato Pie image

This pie is really yummy, I usually make it in pastry so that it can be frozen but original recipe is with potato topping so that's what I'm posting. From a Family Circle Mince Cookbook

Provided by Mandy

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon oil
1 large onion, chopped
750 g ground chicken
750 g sweet potatoes, chopped
250 g button mushrooms, chopped
1 1/2 cups chicken stock
440 g chopped tomatoes
1/2 cup tomato puree or 1/2 cup tomato sauce
2 tablespoons fresh thyme leaves
1 tablespoon Worcestershire sauce
4 large potatoes, peeled and chopped
60 g butter
1/2 cup sour cream

Steps:

  • Preheat oven to 180°C.
  • Heat oil in a pan, add onion and sauté for approx 2 minutes until lightly browned, add mince and cook for about 4 minutes or until well browned breaking up any lumps.
  • Add remaining filling ingredients and bring to the boil, reduce heat & simmer for approx 15 minutes until mixture has thickened and sweet potato is tender.
  • Spoon mixture into a 24cm pie plate.
  • To Make topping: Cook potatoes in rapidly boiling water until tender, approx 10 minutes and then drain.
  • Mash potatoes with butter & sour cream until smooth & fluffy.
  • Spread topping over chicken filling evenly.
  • Bake for approx 20 minutes until heated through & lightly browned.

BOBBY FLAY'S SMOKED CHICKEN POT PIE WITH SWEET POTATO CRUST



Bobby Flay's Smoked Chicken Pot Pie with Sweet Potato Crust image

Categories     Sauce     Chicken     Potato     Bake     Pastry

Yield serves 6 to 8

Number Of Ingredients 25

Sweet Potato Crust
1 pound (3 3/4 cups) all-purpose flour, plus more for rolling
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (2 sticks) unsalted butter, cut into pieces, cold
1 large egg
1/2 cup whole milk
1 cup sweet potato puree (from 1 large sweet potato, roasted, peeled, and pureed in a food processor)
Filling
4 tablespoons (1/2 stick) unsalted butter
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups whole milk, or more if needed, hot
12 ounces cremini mushrooms, quartered and sautéed until golden brown
2 turnips, peeled, cut into medium dice, blanched, and drained
2 carrots, peeled, cut into matchsticks, blanched and drained
1/2 cup frozen red pearl onions, blanched and drained
1/2 cup frozen white pearl onions, blanched and drained
1 cup frozen peas, blanched and drained
1 roasted (3-pound) chicken (see Note), shredded
2 teaspoons pureed chipotle in adobo, or 2 teaspoons smoked sweet Spanish paprika (see Note)
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley leaves
2 large eggs, beaten with a few tablespoons cold water, for an egg wash

Steps:

  • To make the crust, stir the flour, salt, and pepper together in a large bowl. Cut in the butter until the mixture resembles coarse meal. Stir the egg, milk, and sweet potato puree together in a bowl. Add the mixture to the flour, and gently mix with a rubber spatula until just combined. Transfer the mixture to a lightly floured surface, and lightly knead until the dough just comes together. Form into a round and flatten it slightly. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour and up to 24 hours.
  • Preheat the oven to 375°F.
  • To make the filling, melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, 5 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin it with a little extra milk.
  • Add the mushrooms, turnips, carrots, onions, peas, chicken, and chipotle, if using, to the sauce and fold gently to combine. Season the filling with salt and pepper, and stir in the parsley.
  • Divide the dough in half, and roll each half out on a lightly floured surface until 1/8 inch thick. Invert individual heatproof bowls on the pastry sheet, and using a sharp knife, cut circles around the outside of the bowls that are slightly larger than the bowls. Fill the bowls three-quarters full with the chicken filling, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each bowl with a pastry round, pressing the dough around the rim to form a seal. Brush the tops with the egg wash and season with salt and pepper. Use a paring knife to make a small slit in the center of the dough. (Alternatively, roll one large crust and use it to top a family-style pot pie in a 10-inch baking dish.)
  • Place the bowls on baking sheets, and bake until the crust is golden brown and the filling is bubbly, 15 to 18 minutes for individual pies and 25 to 30 minutes for one large pot pie. Remove from the oven and let sit for 5 minutes before serving.

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