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!


  • 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)


  • 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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