Family dinner, casual dinner party…what to make? This delightful creative take on the classic chicken potpie will have you and your guests going for seconds and thirds! This is an easy recipe and packed with veggies and good spices. I think this will become one of your favorite recipes!

Watch the cooking video here:


1 4-pound chicken or 3 sounds boneless chicken

1 large sweet potato

1 stick butter at room temp

2 large carrots, cut into bite-size discs

1 medium onion chopped

2-3 clove garlic, chopped

8 oz mushrooms sliced (1 cup)

2 leeks, washed and sliced

1 tsp rosemary chopped

1 tsp salt

1 tsp pepper

 1/4 cup flour

1/2 tsp cayenne pepper

1/2 tsp cumin

1 1/2 cups chicken broth

1 cup whole milk

1 1/4 cup frozen peas

3/4 cup shredded cheddar cheese


2 cups flour

2 tsp sugar

4 tsp baking powder

1/2 tsp salt

1/2 tsp cream of tartar

1/2 cup cold butter

2/3 cup whole milk

1 egg


Oven 400

Rub oil, salt and pepper on chicken and roast in oven all cooked through, 45 minutes to 1 hour. 

Poke holes in potato with fork and roast on baking sheet in oven for 1 hour. Set both aside to cool. 

Oven 400

In large saucepan set over medium heat, melt butter and add carrots, onion, garlic, mushrooms, leeks, salt, pepper and rosemary and stir till veggies are soft. Add sweet potato and combine till no more lumps. Add flour, cayenne pepper and cumin. Stir. 

Add broth and milk and let come to a boil then cook 1 more minute. Remove from heat and add peas and chopped chicken (no skin). Add cheese. Stir until mixed and pour into greased casserole dish (11×7). Set aside. Make biscuits.

In food processor or large bowl, whisk together dry ingredients. Mix in butter in pieces and pulse or pinch until you get a crumb mixture. Add milk and pulse just until mixed together. Turn onto floured board and knead just until dough is smooth., about 8 times. Roll out dough gently and using a glass or biscuit cutter, cut out biscuits. Spread evenly on top of the casserole pressing down lightly so the biscuits get into the mixture. Make egg wash and brush biscuits. Bake uncovered for 15-20 minutes until biscuits are golden brown.