Chicken Pot Pie with Sweet Potato Crust

A tasty update on a favorite standby that's easy as pie.

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Opting for frozen veggies, canned sweet potatoes and a store-bought rotisserie chicken will take much of the work out of this hearty pie, which is the perfect cool-weather meal. For the frozen vegetables, use a combination of your favorites such as peas, carrots and corn, or choose a prepackaged medley.

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Total Time : 3 hours 15 minutes
Prep Time : 20 minutes
Chill Time : 2 hours
Cook Time : 40 minutes
Cool Time : 15 minutes
Servings : 6-8

Ingredients

For Crust:

1 1/2 cups all-purpose flour, plus 1/2 to 3/4 cup more for dusting
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
2 Tablespoons cold butter or margarine, cut into small pieces
1 cup mashed sweet potatoes (from about 3 small roasted sweet potatoes, or one 15-ounce can, rinsed and drained)

For Filling:

One 14 1/2-ounce can low-sodium/low-fat chicken broth
1 1/2 cups whole or low-fat milk
1/2 cup all-purpose flour
1 Tablespoon butter or margarine
1 clove garlic, minced
1/2 teaspoon dried thyme
2 cups mixed frozen vegetables
3 1/2 cups cooked chicken, skin and bones removed, cut into 1-inch pieces (from 1 medium-size rotisserie chicken, approximately 2 pounds)
Salt and pepper to taste

Directions

For Crust:

step 1In a large bowl, thoroughly combine the 1 1/2 cups flour, baking powder, salt and thyme. Use two forks or clean hands to cut in the butter until the mixture resembles coarse crumbs. Add the mashed sweet potatoes and mix with your hands until the mixture comes together and forms a soft dough. Gather the dough and press it together into a ball; then flatten it to form a disk. Place the dough in a Ziploc® Brand Storage Bag with the Smart Zip™ Seal and chill in the refrigerator for at least 2 hours or overnight.

For Filling:

step 2Preheat the oven to 400 degrees F. Spray a 9-by-9-inch glass baking dish (or any oven-safe baking dish that will hold about 1 quart) with nonstick cooking spray; set aside.

step 3In a medium-size pot, combine the chicken broth and milk. Gradually whisk in the flour, making sure the mixture is completely smooth. Place the pot on the stove and turn the heat to medium. Add the butter, garlic and thyme. Bring to a simmer and cook for about 8 to 10 minutes, whisking continually until the mixture begins to thicken. Stir in the frozen vegetables and cook for 20 seconds. Remove the pot from the heat and stir in the chicken, salt and pepper. Pour the filling into the reserved baking dish from Step 2 and set aside.

step 4On a clean countertop or pastry mat that's been lightly floured, roll out the dough until it's about 1/4-inch thick and roughly 10 inches square using more flour for dusting as needed if the dough is too sticky. Place the rolled-out dough over the baking dish (from Step 3), trim excess dough and crimp the sides by lightly pinching the dough along the edges to seal the pot pie and form a decorative edge. Cut a couple of small vent holes in the dough on the top of the pie with a knife and bake at 400 degrees F for 30 minutes until the crust is lightly browned. Allow the pot pie to cool for at least 15 minutes before serving so it can set.

Variations

For an even faster pot pie, substitute in Step 3 two 10 3/4-ounce cans of condensed cream of celery soup for the flour, milk, butter, garlic and chicken broth listed under Filling ingredients. Thaw the frozen vegetables according to the package directions; then combine the soup, thyme, vegetables, cooked chicken and salt and pepper in the baking dish. Continue with Step 4 as directed, cooking for 30 to 40 minutes.

Chef’s notes

Cooking for company? Give your pot pie a more decorative look. After you roll out the dough in Step 4, reserve a small piece of dough and use cookie cutters to cut out decorative pieces in the shapes of leaves or pumpkins. When you cover the pot pie with the rest of the dough, use a pastry brush to apply the dough-topped pie lightly with water and place the cut-outs on the top of the pie. Be sure to still cut some small vents in the top of the pie before baking.

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Nutrition Facts

Serving Size: 1/8 of pie
Serving Amount	8
Calories	340
Calories From Fat	70
Total Fat	8g
Saturated Fat	4.5g
Trans Fat	0g
Cholesterol	70mg
Sodium	330mg
Total Carbohydrates	38g
Dietary Fiber	2g
Sugars	4g
Protein	25g