http://bartleysrun.com/2013/10/what-we-ate-sweet-potato-topped-chicken-pot-pie.html
I might’ve drooled onto my magazine when I saw BHG’s original recipe for this sweet potato-topped turkey pot pie. It looked so good that this is the first recipe I’ve dared to make from a magazine!
I clean food-ified the original recipe and took some lazy shortcuts that still paid off. With all the right ingredients and cooking tools, you could probably cut your prep time in half and avoid a million dirty dishes. I’ve already made this thing at least 3 times already in the past week and a half…. it’s surprisingly easy and it’s Ben-approved.
This recipe could work so easily with leftover turkey (hello, almost-Thanksgiving!), a different spice mix, and vegetables could be interchangeable. Maybe mashed cauliflower on top, add more vegetables than the recipe calls for, or switch celerty/carrots out altogether for winter squash. You know, I think this is actually called a shepherd’s pie. Don’t judge.
Ingredients
Sweet Potato Topping
Sweet Potato Topping:
1. Peel and dice sweet potatoes, cook in boiling water and simmer until tender.
*Cheat: Microwave the sweet potatoes ~5 minutes or until soft. Once cooled, peel away the skin and mash with a potato masher. Add the water/coconut milk. If it’s still dry, add more water to achieve a good mashed potato consistency.
2. Stir in canned pumpkin, butter, nutmeg, the remaining 1 tsp salt, and freshly ground black pepper. Set aside.
3. Position a rack in center of oven. Preheat oven to 400 degrees F.
For Filling:
4. In a large saucepan melt butter with the oil over medium heat.
*Cheat: reduce dirty dishes and use a dutch oven to cook on stovetop and transfer directly into the oven. (Dutch oven— on my Christmas list!)
5. Add onion, celery, and carrot. Cook and stir, about 2 minutes. Add salt. Cover partially. Reduce the heat to medium-low. Cook until vegetables are very tender, about 12 minutes. Cook vegetables through, otherwise you’ll be drinking vegetable soup later!
6. Add arrowroot powder a little bit at a time (or else you’ll have gooey chunks), then slowly stir in the water. Simmer and stir occasionally until smooth and thickened, about 2 minutes. Stir in coconut milk, then bring to a simmer. Add the chicken, parsley, sage, and thyme. (*Cheat: use a pre-cooked rotisserie chicken) Stir to combine; return the mixture to a simmer. Remove from the heat. The mixture should be thick and not runny. See?
7. Spoon the filling into a rectangular baking dish. Using a rubber spatula, carefully spread and mound spoonfuls of the mashed sweet potatoes over the filling, leaving some of the filling visible. Bake until bubbly and piping hot, about 20 minutes. Serve Immediately and ENJOY!
This recipe could work so easily with leftover turkey (hello, almost-Thanksgiving!), a different spice mix, and vegetables could be interchangeable. Maybe mashed cauliflower on top, add more vegetables than the recipe calls for, or switch celerty/carrots out altogether for winter squash. You know, I think this is actually called a shepherd’s pie. Don’t judge.
Ingredients
Sweet Potato Topping
- 2 large sweet potatoes
- 1/2 cup canned pureed pumpkin (optional)
- 1/2 cup water
- 1 tsp sea salt
- 3 tbsp clarified butter, melted
- 1/4 tsp ground nutmeg
- freshly ground pepper
- 3 tbsp coconut oil or clarified butter
- 2 large yellow onions, chopped (2 cups)
- 1 1/4 cup diced celery
- 1 1/4 cup diced carrot
- 3 tbsp Sea salt
- 3 tbsp almond flour
- 1/4 cup arrowroot powder
- 2 1/4 cups water
- 1/2 cup coconut milk
- 3 cups cooked chicken, shredded
- 4 tbsp finely chopped fresh parsley
- 1 1/2 tbsp ground sage (try fresh if you like)
- 1 1/2 tbsp ground thyme (try fresh if you like)
Sweet Potato Topping:
1. Peel and dice sweet potatoes, cook in boiling water and simmer until tender.
*Cheat: Microwave the sweet potatoes ~5 minutes or until soft. Once cooled, peel away the skin and mash with a potato masher. Add the water/coconut milk. If it’s still dry, add more water to achieve a good mashed potato consistency.
2. Stir in canned pumpkin, butter, nutmeg, the remaining 1 tsp salt, and freshly ground black pepper. Set aside.
3. Position a rack in center of oven. Preheat oven to 400 degrees F.
For Filling:
4. In a large saucepan melt butter with the oil over medium heat.
*Cheat: reduce dirty dishes and use a dutch oven to cook on stovetop and transfer directly into the oven. (Dutch oven— on my Christmas list!)
5. Add onion, celery, and carrot. Cook and stir, about 2 minutes. Add salt. Cover partially. Reduce the heat to medium-low. Cook until vegetables are very tender, about 12 minutes. Cook vegetables through, otherwise you’ll be drinking vegetable soup later!
6. Add arrowroot powder a little bit at a time (or else you’ll have gooey chunks), then slowly stir in the water. Simmer and stir occasionally until smooth and thickened, about 2 minutes. Stir in coconut milk, then bring to a simmer. Add the chicken, parsley, sage, and thyme. (*Cheat: use a pre-cooked rotisserie chicken) Stir to combine; return the mixture to a simmer. Remove from the heat. The mixture should be thick and not runny. See?
7. Spoon the filling into a rectangular baking dish. Using a rubber spatula, carefully spread and mound spoonfuls of the mashed sweet potatoes over the filling, leaving some of the filling visible. Bake until bubbly and piping hot, about 20 minutes. Serve Immediately and ENJOY!
In other random news, I just bought Well Fed 2. I’m only 40 pages in (So I’m reading it like a book. What of it??) but it is already so inspirational I think my head’s going to explode if I don’t get to the grocery store soon and make it all!
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