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Chicken-Mushroom Pot Pie with Sweet Potato Crust
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Prep Time:
35 minutes
Total Time:
1 hour 20 minutes
Ingredients:
  • 6 slices bacon
  • 1 medium onion, cut in half lengthwise, then cut into 1/2-inch wedges
  • 1 large red bell pepper, chopped
  • 2 packages (8 oz each) sliced fresh cremini mushrooms
  • 1 teaspoon dried thyme leaves
  • 1/4 cup all-purpose flour
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 3 cups cut-up cooked chicken
  • 2 cups chopped red Swiss chard leaves (stems removed)
  • 1 bag (24 oz) refrigerated mashed sweet potatoes
Instructions:
  • 1. Preheat oven to 350°F and generously coat a 2 1/2-quart casserole dish with cooking spray. 2. In a large 12-inch nonstick skillet, cook bacon over medium heat for approximately 10 minutes until it becomes crispy. 3. Remove the bacon from the skillet and place it on a paper towel to drain and cool. Once cooled, crumble the bacon and set it aside for later use.
  • Keep 2 tablespoons bacon drippings in the skillet. Sauté onion, bell pepper, mushrooms, and thyme in the drippings over medium heat for about 9 minutes. Stir frequently and use a spoon to break apart onion pieces until translucent.
  • Coat mushroom mixture with flour; mix until well combined. Add broth and salt, then cook for about 2 minutes until it boils and thickens. Mix in chicken and top with Swiss chard. Cover and cook for 2 to 3 minutes until Swiss chard is slightly tender. Remove 1/4 cup of Swiss chard and set aside. Stir in bacon into the skillet mixture.
  • Transfer the chicken-mushroom mixture into a casserole dish. Follow the instructions on the bag to heat the sweet potatoes to 160°F, then stir them. Combine the reserved Swiss chard with the sweet potatoes using a spoon. Spread this mixture evenly over the mushroom mixture in the casserole dish.
  • Place the dish in the oven without covering it for approximately 35 minutes, or until the filling is heated through and the potatoes are lightly browned. Allow it to cool for 5 to 10 minutes before serving.

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