Chicken Pot Pie Sweet Potato Bowl is a delicious way to enjoy those familiar chicken pot pie flavors without making a traditional pie.
You still have tender chicken, peas, carrots, and a creamy sauce seasoned with thyme, but everything is served over roasted sweet potatoes and fresh spinach.
The sweet potatoes are a nice change from a regular pie crust. Roasting gives them lightly browned edges and a soft center, which tastes especially good with the savory chicken filling.
There’s just enough sauce to coat the chicken and vegetables without turning the bowl into soup.
You’ll need a baking sheet for the sweet potatoes and a large skillet for the filling. Both can cook at the same time, so dinner is ready in about 50 minutes.
Each serving has approximately 30 grams of protein, making this a satisfying high protein dinner. It’s a good choice for cooler evenings when something warm and comforting sounds good, but you still want plenty of vegetables in your meal.
You can also prepare the sweet potatoes and chicken filling ahead of time, then assemble the bowls when you’re ready to serve.
Why You’ll Love This Chicken Pot Pie Sweet Potato Bowl
Classic Chicken Pot Pie Flavor
You still get the creamy chicken filling, tender vegetables, and familiar thyme seasoning of traditional chicken pot pie. It’s comforting without needing to prepare a crust.
Roasted Sweet Potatoes Instead of Pastry
The lightly browned sweet potatoes are delicious with the savory filling. Their natural sweetness is especially nice with the creamy chicken sauce.
30 Grams of Protein Per Serving
With a full pound of chicken divided among four bowls, this recipe provides approximately 30 grams of protein per serving. It’s a hearty dinner that doesn’t need much added to make a complete meal.
Plenty of Vegetables
Peas, carrots, spinach, and sweet potatoes give you a good variety of vegetables in one bowl. The spinach wilts slightly under the warm filling, so there’s no need to cook it separately.
A Creamy Sauce Without Heavy Cream
You can make a smooth, comforting chicken pot pie sauce with chicken broth and 2% milk. It has that familiar creamy texture without using heavy cream.
Good for Preparing Ahead
The chicken filling and roasted sweet potatoes can be refrigerated separately. When it’s time for dinner, reheat both and assemble the bowls with fresh spinach.
Ingredient Substitutions
Chicken Breasts
Boneless, skinless chicken thighs can replace chicken breasts. They have a slightly richer flavor and stay tender during cooking.
Sweet Potatoes
Regular Yukon Gold potatoes are a good alternative if you prefer a less sweet base. Cut them into small cubes and roast until tender.
Frozen Peas and Carrots
Use frozen mixed vegetables instead. A combination with green beans and corn also tastes good in the creamy filling.
Yellow Onion
White onion or sweet onion can replace yellow onion without making a noticeable difference.
Dried Thyme
Use 1½ teaspoons fresh thyme instead of ½ teaspoon dried thyme. Poultry seasoning is another option, although it will change the flavor slightly.
All-Purpose Flour
Use a 1:1 gluten-free all-purpose flour blend to thicken the sauce. Choose a blend intended for cooking and sauces.
Chicken Broth
Vegetable broth works if you don’t have chicken broth available. The filling will have a slightly different savory flavor.
2% Milk
Whole milk makes a slightly richer sauce. Unsweetened plain almond milk is another option, although the sauce may be a little less creamy.
Dijon Mustard
Yellow mustard can replace Dijon mustard. Use the same amount, or leave it out if you prefer a milder sauce.
Baby Spinach
Chopped kale can replace spinach, but it has a firmer texture. Baby arugula is another option if you enjoy a slightly peppery flavor.
Olive Oil
Avocado oil can replace olive oil for roasting the sweet potatoes and cooking the chicken.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Chicken Pot Pie Sweet Potato Bowl
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Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the Chicken Pot Pie Filling:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup yellow onion diced
- 1 cup frozen peas and carrots
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 2 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- ½ cup 2% milk
- ½ teaspoon dijon mustard
For the Bowls:
- 2 cups baby spinach
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the cubed sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Toss until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through.
- Transfer the chicken to a plate and set aside.
- Add the diced onion to the same skillet. Cook for 3 minutes, stirring occasionally, until softened.
- Add the frozen peas and carrots, thyme, and ½ teaspoon garlic powder. Cook for 2 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and stir until evenly coated.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps.
- Add the milk and Dijon mustard. Stir with a wire whisk until smooth. Cook for 3 to 5 minutes, stirring frequently, until the sauce thickens.
- Return the cooked chicken to the skillet. Stir until coated in the sauce and heated through.
- Divide the baby spinach and roasted sweet potatoes evenly among 4 serving bowls.
- Spoon the creamy chicken pot pie filling over each bowl and serve warm.
Notes
Tips and Tricks
Cut Even Pieces – Keep the sweet potato cubes close to the same size so they roast evenly. Leave Room on the Baking Sheet – Spread the sweet potatoes out so they brown instead of steam. Use two baking sheets if necessary. Keep the Chicken Tender – Avoid overcooking the chicken. It should reach an internal temperature of 165°F. Adjust the Sauce – If the filling becomes too thick, stir in a little additional chicken broth until it reaches your preferred consistency. Use Fresh Spinach – Add the spinach when assembling the bowls so it stays bright green and only wilts slightly from the warm filling. For a Thicker Filling – Let the sauce simmer for another minute or two before returning the chicken to the skillet.Storing and Reheating
Refrigerator – Store the chicken filling and roasted sweet potatoes in separate airtight containers for up to 3 to 4 days. Keep the spinach separate until serving. Freezer – Freeze the chicken filling for up to 2 to 3 months. The sauce may separate slightly when thawed. Roasted sweet potatoes can also be frozen separately, although their texture may soften. Microwave – Reheat individual portions in a microwave-safe bowl in 30 to 60-second intervals, stirring between intervals, until heated through. Stovetop – Warm the chicken filling in a skillet over medium-low heat, stirring occasionally. Add a splash of chicken broth if the sauce has thickened during storage. Oven – Reheat the sweet potatoes on a baking sheet at 350°F until warmed through. This helps maintain a better texture than microwaving.Nutrition
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