Pot pies just have a way of warming the soul. This Chicken Pot Pie with a Sweet Potato crust is bringing this traditional comfort food to a whole new level. We used the sweetness of sweet potatoes and added some tangy buttermilk to balance it out for the most flavorful pot pie yet. This recipe really wants to make you sing! Speaking of singing, this recipe was inspired by country music artist Ava Paige. You can check out her full interview by clicking here. While you are listening to her music, give this recipe for Chicken Pot Pie with Sweet Potato crust today!
Chicken Pot Pie with Sweet Potato Crust
- (8) 9 oz ramekins
- medium pot
- Cutting Board
- food processor
- rolling pin
- fry pan
Sweet Potato Pie Crust
- 2.5 cups flour
- 1 cup butter really cold and cut into slices
- 1 tsp baking powder
- .5 tsp salt
- 1 cup sweet potato cooked and finely smashed
- 1 tsp honey
- 8 tbsp ice cold water
- 2.5 cups roasted chicken About half a chicken diced
- 5 tbsp flour
- 5 tbsp butter
- 6 slices bacon diced
- 1.5 cups leeks cleaned and diced
- 1 cup celery diced
- 1.5 cups carrots diced
- 1 tsp salt
- 1 tsp pepper
- .25 tsp fresh thyme
- 3 cups chicken stock
- 1 cup buttermilk
- .25 cup fresh parsley chopped
- 12 oz frozen peas
Sweet Potato Pie Crust
- In a food processor add the flour, baking powder and salt.
- Next add half of the butter and pulse about 6 times. Add the remainder of the butter and pulse until the butter is a little larger than a pea.
- Mix the honey and sweet potato together and then add it to the food processor. Pulse 3-4 times until the potato in fully incorporated.
- Add the water a couple tablespoons at a time until dough comes together and is easy to form. You may not need all the water.
- On a floured surface place the dough. Roll out and split into two even dough balls. Wrap in plastic wrap and refrigerate for an hour.
- In the fry pan melt the butter over medium heat. Once butter is melted add the flour. Combine the two and cook until the mixture is an almond color and smells like roasted almonds. Remove from heat and let cool. This is roux.
- In the medium pot over medium heat add the diced bacon. Brown and reserve the pieces leaving the drippings.
- Add the carrots, celery, leeks, salt, pepper and thyme. Saute until the edges of the vegetables are soft and the leeks start to carmelize. Add the chicken stock, buttermilk peas and diced chicken. Add your roux to a bowl. Add the liquid from the pot pie to the roux a little time and whisk in. Keep doing this until the roux is wet enough to easily pour into the pot pie mixture. After the roux is added bring the pot pie mixture to a light boil. Remove from heat.
- Remove the pie dough from fridge.
- Preheat oven to 350 degrees.
- Add the pot pie mixture evenly between the 8 ramekins.
- Once the pie dough has softened (about 10 minutes) roll each ball out to a little over 1/4 inch in thickness. Cut circular pieces 1/2 inch larger than the ramekins. Place each piece on top of a filled ramekin. Fold the edges in and crimp like you would with a large pie. Using a knife poke 2 holes on top of the crust.
- Place ramekins on a baking sheet and bake for 25-30 minutes. The pies should be golden brown and bubbly. Remove from oven and let cool for 10 minutes.