There's not an easier casserole than this 30 minute chicken pot pie with a sweet potato topping. Since it's crustless it goes together fast and you can make it ahead of time. Be sure to read the time-saving tips.
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
Storage:Once the leftovers 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.Tips:
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!