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!
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❤️ Why you'll love it
- No soggy, fussy pie crust to deal with so prep is easy
- Smooth, whipped sweet potatoes add delicious flavor
- Great way to make comfort food faster and (a little) healthier, too
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 (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- 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 on top of the casserole. Bake and enjoy!
🥫 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 sweet potato chicken pot pie 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.
📖 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 pot pie is also tasty with leftover turkey.
- 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 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.
💭 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!
- 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!
👩🍳 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!
🍽️ Serve with...
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📞 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 the 2023s no one has that kind of time.
I love my simplified version of this easy chicken pot pie recipe and I hope you do, too.
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. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Sweet Potato Chicken Pot Pie Casserole
Print Pin Recipe SaveEquipment Needed
Ingredients
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
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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!
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