Chicken Pie with Sweet Potato Biscuits

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Individual chicken pies with a yummy sweet potato biscuit top. The biscuits are great on their own as well. Make extra in aluminum foil containers and freeze after baking for a quick supper or lunch.

Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
1 hr
8 servings



  • 1 teaspoon olive oil

  • 1 cup diced onion

  • 1 teaspoon minced garlic

  • ½ cup diced celery

  • 2 cups frozen cut green beans

  • 2 cups frozen diced carrots

  • 1 teaspoon dried thyme

  • ¼ teaspoon poultry seasoning

  • 1 ¾ cups chicken broth

  • 1 cup cream-style corn

  • 1 (3 pound) rotisserie chicken, deboned and chopped

  • 1 cup 2% evaporated milk

  • 3 tablespoons all-purpose flour

  • ½ cup shredded reduced-fat Swiss cheese

  • 1 tablespoon chopped fresh parsley

Biscuit Topping:

  • 1 cup all-purpose flour

  • ½ cup whole wheat flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • ¾ cup mashed cooked sweet potato

  • ¾ cup buttermilk

  • 3 tablespoons unsalted butter, melted, divided


  1. Preheat the oven to 400 degrees F (200 degrees C). Place eight 7-ounce foil containers or oven-safe bowls on a baking sheet lined with foil.

  2. Heat olive oil in a large nonstick pot over medium-high heat. Add onions and garlic; cook until onions begin to soften, about 3 minutes. Add celery and cook for 2 more minutes. Stir in green beans, carrots, thyme, and poultry seasoning; cook for 1 minute. Add broth and corn and let mixture simmer, uncovered, for 2 minutes. Stir in chopped chicken.

  3. Whisk evaporated milk and flour together in a small bowl until smooth. Add to the pot. Cook and stir until mixture thickens. Remove from heat. Add Swiss cheese and parsley and stir until cheese melts. Cover and keep warm.

  4. Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt for biscuits in a large bowl. Combine mashed sweet potato, buttermilk, and 2 tablespoons of the melted butter in a medium bowl; whisk to combine. Add wet ingredients to dry ingredients and stir gently until a ball is formed.

  5. Transfer biscuit dough to a lightly floured surface. Press dough with lightly floured hands or roll dough to about 1/3-inch thickness. Cut dough into 2 1/2-inch circles (or just slightly smaller than the top of your bowls) with a round cookie cutter.

  6. Fill bowls with warm chicken mixture and top each with a biscuit. Brush tops of biscuits with remaining melted butter.

  7. Bake in the preheated oven until filling bubbles and biscuits are puffed up and golden brown, 13 to 15 minutes. Let stand for 5 minutes before serving.

Cook's Notes:

Reheating Instructions: Remove frozen pies from foil container and place biscuit-side up in a microwave-safe bowl. Heat on high for 5 to 8 minutes.

Canned mashed, cooked sweet potato is fine to use.

Nutrition Facts (per serving)

492 Calories
22g Fat
38g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 492
% Daily Value *
Total Fat 22g 28%
Saturated Fat 8g 42%
Cholesterol 110mg 37%
Sodium 885mg 38%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 15%
Total Sugars 9g
Protein 36g
Vitamin C 8mg 42%
Calcium 306mg 24%
Iron 4mg 19%
Potassium 583mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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