Chicken Pot Pie with Sweet Potato Biscuit Topping

Our simple, quick-cooking chicken pot pie gets a healthy makeover while still offering the homey comfort you crave this time of year. By simply swapping chicken stock for cream and topping the dish with our homemade, whole-wheat, sweet potato biscuits instead of puff or pie pastry, this lightened-up version hits all the notes of the classic.

Serves 4

You’ll Need

  • 2 cups chicken stock
  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 3 medium carrots, peeled and diced
  • 2 Tbsp all-purpose flour
  • ½ cup milk
  • 3 cups shredded or chopped cooked chicken breast
  • 1 cup frozen peas
  • Salt and pepper
  • 1 recipe sweet potato biscuits

Prep and Cook

  • Place the chicken stock in a small saucepan and warm over medium heat.
  • Heat the olive oil in large pot or Dutch oven set over medium heat. Add the onion and carrot and cook until softened but not browned, about five minutes. Sprinkle the flour over the top and stir frequently, cooking for two minutes. Add the sage and cook for an additional 30 seconds.
  • Pour the warm chicken stock into the pot and stir. Bring the mixture to a simmer but don’t let it come to a rolling boil. Add the milk, chicken and peas and stir to combine. Cook until the sauce had thickened and the peas are warmed through. Season well with salt and pepper then scrape the mixture into a 9” x 9”(or similar sized) baking pan.
  • Preheat the oven to 425°. Made the biscuits as per the recipe directions. Place the cut biscuit dough on top of the pot pie filling and bake for 8-10 minutes, or until the tops of the biscuits are golden brown. Serve warm immediately.
  • The pot pie filling can be made up to three days in advance. Gently reheat it before topping with the sweet potato biscuits.
  • When making the biscuits, feel free to swap some of the all-purpose flour for additional whole-wheat flour up to a maximum of 1 cup per recipe.


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