Chicken & Sweet Potato Potpie Recipe

3.5 3 3
Chicken & Sweet Potato Potpie Recipe
Chicken & Sweet Potato Potpie Recipe photo by Taste of Home
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Chicken & Sweet Potato Potpie Recipe

Read Reviews
3.5 3 3
Publisher Photo
Chicken potpie is a top 10 comfort food for me. To save time, we use ready-made phyllo dough and rotisserie chicken, then add sweet potatoes and red peppers. —Jacyn Siebert, San Francisco, California
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 large sweet potato, cubed
  • 1 cup chopped sweet red pepper
  • 1/2 cup chopped celery
  • 2 cups reduced-sodium chicken broth, divided
  • 1/3 cup all-purpose flour
  • 1/2 cup 2% milk
  • 1 skinned rotisserie chicken, shredded
  • 2 tablespoons sherry or reduced-sodium chicken broth
  • 3/4 teaspoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 5 sheets phyllo dough (14x9-in. size)
  • Butter-flavored cooking spray

Directions

Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 3-4 minutes. Stir in sweet potato, red pepper and celery; cook 5 minutes longer. Add 1/4 cup broth. Reduce heat; cook, covered, over medium-low heat until vegetables are tender, 6-8 minutes.
Sprinkle flour over vegetables; cook and stir 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, about 1-2 minutes. Stir in chicken, sherry and seasonings. Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until heated through, 10-15 minutes.
Meanwhile, stack all five sheets of phyllo dough. Roll up lengthwise; cut crosswise into 1/2-in.-wide strips. In a bowl, toss strips to separate; spritz with butter-flavored spray. Place on an ungreased baking sheet; spritz again. Bake until golden brown, 4-5 minutes. Arrange over chicken mixture. Yield: 6 servings.
Originally published as Chicken & Sweet Potato Potpie in Taste of Home September/October 2016, p38

Nutritional Facts

1 cup: 329 calories, 10g fat (2g saturated fat), 75mg cholesterol, 517mg sodium, 30g carbohydrate (10g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.

  • 2 teaspoons olive oil
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 large sweet potato, cubed
  • 1 cup chopped sweet red pepper
  • 1/2 cup chopped celery
  • 2 cups reduced-sodium chicken broth, divided
  • 1/3 cup all-purpose flour
  • 1/2 cup 2% milk
  • 1 skinned rotisserie chicken, shredded
  • 2 tablespoons sherry or reduced-sodium chicken broth
  • 3/4 teaspoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 5 sheets phyllo dough (14x9-in. size)
  • Butter-flavored cooking spray
  1. Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 3-4 minutes. Stir in sweet potato, red pepper and celery; cook 5 minutes longer. Add 1/4 cup broth. Reduce heat; cook, covered, over medium-low heat until vegetables are tender, 6-8 minutes.
  2. Sprinkle flour over vegetables; cook and stir 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, about 1-2 minutes. Stir in chicken, sherry and seasonings. Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until heated through, 10-15 minutes.
  3. Meanwhile, stack all five sheets of phyllo dough. Roll up lengthwise; cut crosswise into 1/2-in.-wide strips. In a bowl, toss strips to separate; spritz with butter-flavored spray. Place on an ungreased baking sheet; spritz again. Bake until golden brown, 4-5 minutes. Arrange over chicken mixture. Yield: 6 servings.
Originally published as Chicken & Sweet Potato Potpie in Taste of Home September/October 2016, p38

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Reviews forChicken & Sweet Potato Potpie

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HomeChefColleen User ID: 7305751 274571
Reviewed Sep. 27, 2017

"This was good but seemed to be lacking slightly in flavour. I would forego the phyllo dough altogether as it didn't really add much to the final dish. Great idea to use rotisserie chicken and sweet potato though."

MY REVIEW
danid User ID: 5870512 254083
Reviewed Sep. 13, 2016

"This was good but the sauce could have been a tad thicker."

MY REVIEW
ms11145 User ID: 1604521 253371
Reviewed Aug. 29, 2016

"I made this dish in individual ramekins. The best thing about this recipe is the topping. The phyllo strips are great."

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