chicken and sweet potato potpie

My family adores a good potpie. It warms the body as it warms the soul. This is a nutritious riff on the classic, using ingredients like sweet potato, spinach, and edamame for something a little different. You can make this ahead and freeze before baking for a convenient weeknight dinner, or freeze the leftover portions for baby’s meals throughout the week.

Edamame is one of the few sources of complete protein derived from plants.

From Jen's Cookbook: Growing Up Gourmet.

Makes 8 cups (16 1/2 cup servings)


2 TBPS butter

1 small onion, chopped

2 stalks celery, chopped

1 large sweet potato, peeled and cut in 1/4 inch cubes

1/4 tsp. each salt and pepper

1/3 cup unbleached all-purpose flour

2 cups low sodium chicken broth

3 cups cooked chicken, diced

1/2 cup shelled edamame

2 TBSP fresh sage, thinly sliced

1/8 tsp nutmeg

2 cups fresh spinach, chopped

1/2 cup evaporated milk or half and half


1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp ground sage
1/4 tsp salt
2 TBSP butter
1/3 cup milk
  1. PREHEAT oven to 400F.
  2. In a large saucepan, melt the butter over medium heat; cook the onion, celery, sweet potato, salt and pepper for about 7 minutes.
  3. Stir in the flour; cook, stirring for 1 minute. Gradually, stir in the broth and bring to a boil. Reduce the heat and simmer until thickened and the sweet potato is tender. About 8 minutes.
  4. Stir in the chicken, edamame, fresh sage, and nutmeg. Cook until the chicken is heated through, about 4 minutes. Stir in the spinach and evaporated milk.
  5. Combine the flours, baking powder, ground sage, and the salt in a large bowl
  6. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
  7. Stir in the milk and form into a ball, adding a bit more flour if the dough is too sticky.
  8. Roll out on a floured surface, until the dough is wide enough to cover the top of the casserole dish.
  9. Pour the chicken mixture into a casserole dish and top with the biscuit dough. Prick the dough several times with a fork.
  10. Bake for 25 minutes, until the topping is golden brown. Let cool for 5 minutes before serving.
  11. FOR BABY: remove 1/2 cup potpie and pulse in a mini food processor 5-15 times, with 3 TBSP of milk, until the desired consistency is reached. Cool and serve.

Try topping your pie with leftover mashed potatoes.

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