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Chicken Pot Pie w/ Sweet Hashbrown Crust

Don’t you love chicken pot pie on a cold winter day? ME TOO! But, I’ll warn you – this isn’t ANY chicken pot pie… It has a SWEET POTATO HASH BROWN CRUST! And, more than that, it is soy, gluten, and nut free!

Ingredients:

  • 1 lb boneless, skinless chicken breasts, cooked and roughly diced
  • 1 lb bag of frozen peas & carrots
  • 1 small onion, diced
  • 1 cup plain or garlic hummus
  • 1/2-1 cups chicken or bone broth – I used bone broth from The Balanced Bee. 
  • 2 tbsp olive or avocado oil, or other oil you like to cook with
  • 2 tsp dried thyme 
  • 2 tsp sage
  • 1/2 – 1 tsp black pepper, to taste
Topping: (hear me out !)
  • 2 cups medium sweet potatoes, shredded
  • 1 egg
  • 1 tsp garlic powder
  • 1/4 cup grated Romano (cheese of choice)
 

Instructions:

  • Sauté onion in oil over low heat for 5-6 minutes, until translucent.
  • While the onion sautés, prepare the sauce.
  • In a large bowl, whisk broth into hummus to make creamy and velvetty smooth!
  • Add frozen veggies, chicken, spices, and cooked onion. Mix together.
  • Add the mixture in a 12 inch pie plate or baking dish.
  • In the same large mixing bowl your filling was in, add shredded sweet potato, egg, cheese, garlic powder. Mix together.
  • Add the sweet potato crust in a thin layer on top of the pot pie.
  • Bake at 375F for 40 mins, or until your pot pie is bubbling and potatoes are browning.
  • Eat ! Enjoy! Eat Seconds!

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Additionally, the products above are not recommended to or for you. These products are solely based off personal and individual preferences. These items are not to be considered nutrition or medical advice. Before trying these items, consult with your health care provider.