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Chicken and Sweet Potato Pot Pie
Chicken and Sweet Potato Pot Pie Eileen Goltz | Meat
1 hour, 25 minutes 25 minutes
1 hour
6 to 8 servings

  • 3 lb. sweet potatoes, peeled
  • 1½ cup non dairy creamer or rice or soy milk
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 6 slices kosher breakfast beef
  • 2 cloves garlic, minced
  • 1 cup sliced button mushrooms
  • 1 cup frozen small white onions, thawed
  • ¼ cup all-purpose flour
  • 1¾ cups chicken broth
  • 1 teaspoon cumin
  • ¼ teaspoon nutmeg
  • ¼ teaspoon Dijon mustard
  • 1 Tablespoon soy sauce
  • 1¼ lb. boneless, skinless chicken breasts
  • 3 cups frozen mixed vegetables

  1. Cook and mash sweet potatoes (about 4 cups).
  2. Cook and dice chicken
  3. Preheat oven to 350°F
  4. In a bowl, combine the mashed sweet potatoes, 1/3 cup non dairy creamer, salt and pepper. Stir to combine; set aside.
  5. In a large skillet over medium-high heat, cook breakfast beef 4 to 5 minutes or until crisp, turning at least once. Remove the breakfast beef from the skillet and drain on paper towels. Discard all but 1 teaspoon of fat from the pan.
  6. Add garlic, mushrooms and white onions and cook over medium-high heat 4 to 5 minutes, stirring occasionally, until onions begin to brown slightly and mushrooms have softened.
  7. Sprinkle flour over mushroom mixture and cook, stirring 1 minute. Slowly add remaining non dairy creamer, stirring constantly to avoid lumps. Add chicken broth, cumin and nutmeg; bring to a gentle boil and cook until slightly thickened, about 1 to 2 minutes. Remove skillet from heat and stir in mustard and soy sauce; set aside.
  8. Crumble breakfast beef into a bowl; add chicken, mixed vegetables and sauce mixture and stir.
  9. Pour into a 13 x 9-inch baking dish. Spread the Sweet Potato mixture evenly over the top of the dish to cover. Bake 25 to 35 minutes or until thoroughly warmed.