- SWEET POTATO TOPPING
- 1 pound sweet potatoes, cut into 1-inch pieces (about 2 1/2 cups)
- 1 tablespoon fresh lemon juice
- 1 large egg
- 1/4 cup whole milk, or unsweetened almond milk, rice milk, or soymilk
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 pound chicken cutlets
- 1 tablespoon canola oil
- 1 cup chopped yellow onion (about 1 large onion)
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup chopped celery (about 2 celery stalks)
- 1 1/2 cups frozen peas, thawed
- Salt and freshly ground black pepper
- 2 tablespoons butter or olive oil
- 1 cup chicken broth plus 1 cup whole milk, or 2 cups chicken broth
- 2 tablespoons cornstarch
Who needs a boring old crust when you can have a dreamy, fluffy sweet potato topping? If you’re pressed for time, use about 1 1/2 cups of rotisserie chicken instead of roasting your own. This is also a great dish to double and freeze.
- To make the sweet potato topping, bring a medium pot of salted water to a boil over high heat. Add the sweet potatoes to the boiling water, and cook for 10 to 12 minutes, until fork-tender.
- Drain the sweet potatoes, and add to a food processor. Add the lemon juice, egg, milk, salt, and baking soda. Puree for about 30 seconds, until smooth. Set aside.
- To make the filling, preheat the oven to 350°F. Bring a medium pot of salted water to a boil over high heat. Add the chicken cutlets, making certain the chicken pieces are completely submerged in the water.
- Cook the chicken for about 5 minutes, until done. Transfer the chicken to a large bowl, and let cool for 10 minutes. Cut into bite-size pieces.
- Meanwhile, in a large sauté pan or skillet, heat the canola oil over medium-high heat. Add the onion, and sauté, stirring, for about 5 minutes, until softened and translucent. Add the carrots and celery, cooking for 5 minutes longer, until mostly softened. Add the peas and stir to combine with the other vegetables, cooking for just 1 to 2 minutes, until warm. Season with salt and pepper to taste. Add the vegetables to the large bowl and mix with the reserved chicken pieces.
- Gently wipe the large sauté pan to reuse. Melt the butter or oil in the pan over medium-high heat, then add the broth, and season to taste with salt and pepper. Once the liquid begins simmering, carefully transfer 4 tablespoons of hot liquid into a small bowl. Carefully stir the liquid with the cornstarch to make a slurry. Add the slurry back into the pan, whisking constantly to combine. Bring to a boil, still whisking, and cook for 1 to 2 minutes, until thickened enough to coat the back of a spoon. Remove from the heat.
- Add the creamy sauce to the reserved vegetables and chicken. Mix to coat the vegetables and chicken with the sauce. Pour into a 9-inch pie plate. Spread an even layer of the reserved topping over the chicken and vegetables.
- Bake the potpie for 30 to 40 minutes, until the sweet potato topping is puffy and brown on the edges. Let sit for 5 minutes and serve.
Per serving: calories 431, fat 20 g, protein 33 g, carbohydrates 31 g, dietary fiber 6 g