Chicken Pot Pie Bowls
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The recipes and photography for this post were provided by Carolyn Hodges of The Dinner Shift.
Warm chicken and sautéed veggies lay atop a bed of slow-cooked mashed sweet potatoes for a belly-warming spin on traditional chicken pie.
Whether you’re looking for an easy weeknight meal or a way to use up holiday leftovers, add this recipe to your cold weather recipe lineup.
Chicken Pot Pie Bowls
Servings: 4
Ingredients
- 2 Tbsp. Kerrygold butter
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 1/2 large onion, chopped
- 1 tsp. Heinen's poultry seasoning
- 2 cups Heinen's organic chicken stock
- 1 tsp. Bobs Red Mill cornstarch
- 2-3 cups cooked chicken, cut into bite-size pieces
- 1/2 cup frozen peas
- Kosher salt and black pepper
- 1-2 tsp. lemon juice
- Mashed sweet potatoes
Instructions
- In a large skillet over medium heat melt the butter. Add the vegetables and sauté for 10 minutes, or until the carrots are crisp-tender (you can keep the skillet covered to help these soften more quickly.) Add the poultry seasoning and cook for 30 seconds.
- Whisk together the cornstarch and stock, then stir into the vegetable mixture. Bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally.
- Add the chicken and peas and cook until heated through, about 3 minutes. Add lemon juice to taste, then season with salt and pepper. Serve over mashed sweet potatoes.
- Slow cooker Mashed Sweet Potatoes: In a small slow cooker (3-4 quart), add 3 pounds of uncooked, peeled whole sweet potatoes. Cover and cook on low for 8 hours, then mash together with 3 tablespoons and salt to taste. I usually hit them with my immersion blender whisk to make them extra creamy.
