I first found this recipe in a 1940's cookbook and I knew that I had to rework it to make it quick and easy! Y'all, it's so good!
Table of Contents
🗝️ Key takeaways
- No soggy, fussy pie crust to deal with so prep is easy plus the smooth, whipped sweet potatoes add delicious flavor
- I always think of this as a weekend dinner. It's easy, hearty, and encourages lingering around the table and talking.
- Thanksgiving is on its way. This is fantastic with leftover turkey!
Crustless sweet potato chicken pot pie casserole is one of those easy weeknight dinners that the whole family will agree on.
Made with simple ingredients and a creamy chicken pot pie filling, it gives everyone a few moments of pleasure-even on a busy night.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card.
📖 Recipe
Sweet Potato Chicken Pot Pie Casserole
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Filling
- 3 cups chicken, cooked & diced - a rotisserie chicken works great here
- 1 cup frozen peas & carrots mix, thawed - or use canned
- 1 cup frozen pearl onions, thawed, cut in half if large
- 10.5 ounces cream of chicken soup
- ½ cup evaporated milk
For Sweet Potato Topping
- 29 ounces sweet potatoes, well drained
- 2 tablespoons butter, melted
- ¼ cup evaporated milk
- Salt and black pepper to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 350°F
Filling
- Whisk the soup and ½ cup evaporated milk together until smooth.
- Mix the chicken and vegetables in a large bowl.
- Pour the soup mixture over the chicken mixture and stir to blend.
- Set aside.
Topping
- Add the sweet potatoes, butter, and evaporated milk to a large bowl.
- Mix with an electric mixer until smooth and fluffy.
- Add salt and pepper to taste.
Assemble
- Spray casserole dish with no-stick cooking spray.
- Add filling to casserole dish.
- Top with sweet potatoes.
- Bake for 20-30 minutes or until heated through.
- Top with chopped parsley and serve.
Notes
- Save time by using rotisserie chicken.
- You don't want the sweet potatoes to be too wet. Dry them quickly this way: after draining, place them back on the hot stove top for 1-2 minutes at the most. This will let any excess moisture evaporate.
- The best way to quickly prepare uncooked chicken breast for shredding is in the instant pot. This works for dark meat cuts as well!
- However, if it's a busy day, you can put the chicken in a crockpot in the morning. By the time dinner rolls around, the protein will be ready to go!
- You don't have to salt the chicken because the soup has the perfect amount of seasoning already. However, after combining the pot pie filling, you can taste test and add a pinch of salt then, if you'd like.
- Standard evaporated milk cans contain 12 oz. This sweet potato chicken pot pie will use half of that (4 oz in the sauce, 2 oz in the sweet potatoes.) You can store extra evaporated milk in the fridge for up to a week. Or, double the recipe and make extra pot pie for another time!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card.
- Whisk together the cream of chicken soup and evaporated milk.
- Combine the creamy filling with the mixed vegetables and chicken.
- Grease the bottom of the pan and spread the mixture into it.
- Beat the sweet potatoes, butter, and remaining milk together and spread the sweet potato puree on top of the casserole. Bake and enjoy!
📖 Variations
This family-friendly meal is easy to switch up-here are a few ways it can become one of your new favorite recipes.
- This recipe is perfect for leftover turkey pot pie, too.
- Chicken thighs work very well in place of chicken breasts.
- Instead of sweet potatoes, you can use Yukon golds or buy premade mashed potatoes. (This is traditionally called "shepherd's pie.")
- Have some butternut squash or acorn squash to use? Swap it in for the sweet potatoes.
- You can use fresh vegetables if you'd like, but I'd blanch them first.
- On the other hand, you could substitute frozen green peas for canned ones if it's all you have. Drain them first, though.
- Feel free to add different vegetables if you'd like. Asparagus, green beans, mushrooms, and other mixed veggies make the meal stretch!
- If you have access to fresh herbs, poultry seasoning, or an Italian seasoning blend, you can make a more flavorful sauce. My favorite combination is fresh thyme, sage, and rosemary.
🥫 Storage
Normal pot pie leftovers get soggy, but since this is a crustless chicken pot pie recipe, you can enjoy it for days! It's a great meal prep recipe, too.
Once the extras have cooled, cover the baking dish with foil, plastic wrap, or spoon the leftover chicken pot pie into an airtight container. It'll last in the refrigerator for about five days.
Reheat in a microwave-safe container. You can also heat it up in the baking dish (covered with foil) in the oven until it's warmed through.
This can be frozen for up to 3 months.
💭 Things to know
Expert Tip: You don't want the sweet potatoes to be too wet. Dry them quickly this way: after draining, place them back on the hot stove top for 1-2 minutes at the most. This will let any excess moisture evaporate.
- Save time by using rotisserie chicken.
- The best way to quickly prepare uncooked chicken breast for shredding is in the instant pot. This works for dark meat cuts as well!
- Cut prep time by using canned sweet potatoes, or precook them the night before.
- You don't have to salt the chicken because the soup has the perfect amount of seasoning already. However, after combining the pot pie filling, you can taste test and add a pinch of salt then, if you'd like.
- If you're using table salt rather than kosher salt be sure to use ¼ less.
- Standard evaporated milk cans contain 12 oz. This sweet potato chicken pot pie will use half of that (4 oz in the sauce, 2 oz in the sweet potatoes.) You can store extra evaporated milk in the fridge for up to a week. Or, double the recipe and make extra pot pie for another time!
👩🍳 FAQs
Yes ma'am, and it makes a delicious freezer meal. Store the pot pie in a tightly sealed container, or carefully portion it into freezer bags. It'll keep for three months, so you can pull it out during extra busy weeks. Let thaw in the fridge overnight before enjoying.
Pearl onions, or baby onions, are similar to a classic white onion, but smaller in size and a bit sweeter in flavor. They are traditionally added to a pot pie and give this sweet potato version a yummy, aromatic flavor.
It sure is! First, we ditch the crust which gives lots of home cooks trouble. Then, instead of a roux or gravy (made with melted butter, a cornstarch slurry, chicken broth, heavy cream, and other things) we simply use a quick can of soup. It's an easy hack but makes a delicious sauce!
📚 Related recipes
- In the best Chicken Pot Pie Skillet recipe, all of your favorite parts of the traditional meal come together super easily and in less than one hour.
- Ground Beef Pot Pie uses just six ingredients-yes, six-but tastes like old-fashioned comfort food! The secret: buttery crescent roll dough.
- Use leftover pot roast in a creative way in this Shepherd's Pie-no one will know it's made from last night's meal with just five minutes of prep!
📞 The last word
The original recipe called for homemade white sauce, poaching the whole chicken and then separating the meat from the bones, and a few other things that made it take way too much time.
It might have been ok in the 1940s but in current times no one has that kind of time.
I love my simplified, updated version of the classic chicken pot pie recipe and I hope you do, too. It's an easy recipe with great flavors for Fall! If this is your type of comfort food be sure to check out chicken and stuffing casserole. It's another favorite!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Mariza says
I tried this recipe and it's really a winner!!
I didn't have the evaporated milk, but used chicken stock with half a packet of creamy chicken soup. The results were also amazing!
Caryn says
Looking forward to trying this, very simple. I love these recipes from our history. My parents were teens during the depression, both said if your family didn't grow it, you didn't eat it. Just a food history note, a Shepherd's Pie was traditionally made with lamb, hence "Shepherd" . A Cottage Pie was beef or other meat.
Marye says
Very true. My parents were also in their late teens and OH! the stories. I know about the shepherd's pie/cottage pie, however people are gonna call things what they're gonna call them -LOL!
Shirley Sweitzer says
Thank you another great recipe! You always give alternative ingredients which makes me use everything available in my pantry. I will give this recipe a try as soon as the temperature dips below 90 degrees.