Sweet Potato Biscuit Topped Chicken Pot Pie

Patty Ruth Hand Pirko

"An alternative to the usual chicken pot pie. Light as air sweet potato biscuits cover a rich chicken and gravy filling."
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60 min servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Heat Olive oil in large skillet. Add onion, celery and carrots. Sauté until onions are translucent and carrots are crisp tender. Approximately 5 minutes.
  2. Add mushrooms and sauté until tender but still has texture. Remove vegetables from skillet.
  3. Add chicken and sauté until just browned. Remove from skillet.
  4. Add butter to the same skillet with all herbs. When butter is melted add flour and make a roux. When flour is well incorporated slowly add broth, whisking as you go until bubbly and thickened.
  5. Add chicken and vegetables back into sauce. Pour all into an 8x8 glass Pyrex casserole.
  6. Make biscuits:
  7. In a medium bowl, stir together the flour, baking powder, sugar, cinnamon and salt.
  8. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough. (DO NOT OVERWORK DOUGH! It will get tough)
  9. Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass.
  10. Top chicken filling with 6 sweet potato biscuits.
  11. Bake at 400 degrees for 15 - 18 minutes


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