There's something about fall and Thanksgiving that's so incredibly cozy, all you want to do is curl up in a blanket with a good book and a hot cup of tea in front of the fire. Savory, seasonal foods give you that same wonderful and warm feeling!
I might’ve drooled right onto my magazine page when I saw BHG’s original recipe for this sweet potato-topped turkey pot pie. This is a clean food-ified (whole 30, paleo, real food) version of an original magazine recipe. And, with a few lazy shortcuts to cut down on cooking time, this recipe still hits the spot.
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 celery/carrots out altogether for winter squash. There are tons of ways you can get in a rainbow of veggies in this dish to get all of the health benefits when you eat the rainbow. So many possibilities!
Photo: Better Homes & Gardens
RECIPE: Sweet Potato-Topped Chicken Pot Pie
Whole30, Paleo, Sugar-Free, Nut-Free, Egg-Free
Sweet Potato Topping
2 large sweet potatoes, cooked & mashed
1/2 cup canned pureed pumpkin (optional)
1/2 cup water or coconut milk
1 tsp sea salt
3 tbsp clarified butter or coconut oil, 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
1 tbsp Sea salt
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:
Cook and mash sweet potatoes. Add water or coconut milk. If it’s still dry, add more water to achieve a good mashed potato consistency.
Mix in canned pumpkin, butter, nutmeg, the remaining 1 tsp salt, and freshly ground black pepper. Set aside.
Position a rack in center of oven and preheat to 400* F.
In a large saucepan, heat butter/oil over medium heat.
Add onion, celery, and carrot. Cook and stir, about 2 minutes. Add salt. Cover partially, and reduce the heat to medium-low. Cook until vegetables are tender, about 12 minutes.
Add arrowroot powder to cold water, then slowly stir the mixture into the veggies. Simmer and stir occasionally until smooth and thickened, about 2 minutes.
Stir in coconut milk, and once it simmers, add the chicken, parsley, sage, and thyme.
Stir to combine; return the mixture to simmer for 5 minutes. Remove from the heat. The mixture should be thick and not runny.
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 heated through, about 20 minutes. Serve Immediately and ENJOY!