Healthy Chicken Pot Pie

Try this updated version of pot pie, it's full of vegetables and replaces the crust with crisp sweet potatoes, it's so good you won't miss the cream and bread - I promise!
Healthy Chicken Pot Pie

Pot pie is a classic winter comfort food – this version is lighter and easier to make but just as filling and delicious as the original. You can make a yummy vegetarian pot pie by omitting the chicken and using vegetable stock.

One of the tricks to a quick(ish) cooking potpie is to chop all your ingredients into even pieces so they cook quickly and evenly.


  1.  Start by prepping your ingredients, cube the chicken breast, slice the mushrooms and thinly dice an onion.
  2. Place the onions into a large pot with a tablespoon of olive oil and let them start to sweat on a low heat.
  3. Peel a large sweet potato and chop about half of it, make sure to reserve enough to make the sweet potato topping later. I used a huge sweet potato so there was plenty for the topping. Just guesstimate based on what you find in season.
  4. Peel and chop the carrots into small pieces.
  5. Add the mushrooms and the butter to the onions. Raise the heat to medium and then stir in the flour, stir them together for about a minute – you’ll notice the flour thickening. It’s important to stir them together for bit so that the flour and the butter combine to become your thickening agent. Add Salt, pepper and any dried herbs you want to use, I used oregano, thyme and rosemary.
  6. Add in the carrots, sweet potatoes, peas and a few sprigs of fresh thyme. Stir so everything is combined.
  7. Cover with stock and add in the cubed chicken. Raise the heat to medium high and  bring to a simmer then drop the heat and cover. It should be ready in about 25 minutes but if you have the time keep it cooking for an hour.  It also tastes great re-heated the next day!
  8. While everything is cooking, slice the rest of your sweet potato into thin rounds (or use a mandolin) and place them on a baking dish with a pinch of salt, pepper and a drizzle of olive oil.  Bake the sweet potato rounds at 350 degrees for 15 minutes. You want them tender on the inside and slightly crisp on the outside.
  9. Ladle the vegetable mixture into a bowl and cover it with sweet potato rounds to create a crust.  Sprinkle a little salt on the sweet potatoes and bake on broil or a high heat (450 degrees) for 2-3 minutes.