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Chicken and Sweet Potato Pot Pie
Chicken and Sweet Potato Pot Pie | Meat


3 lb. sweet potatoes, cooked, peeled and mashed (about 4 cups)

1/1/2 cup non dairy creamer or rice or soy milk

3/4 teaspoon salt

1/4 teaspoon pepper

6 slices kosher breakfast beef

2 cloves garlic, minced

1 cup sliced button mushrooms

1 cup frozen small white onions, thawed 1/4 cup all-purpose flour

1 3/4 cups chicken broth

1 teaspoon cumin

1/4 teaspoon nutmeg

1/4 teaspoon Dijon mustard

1 tablespoon soy sauce

1 1/4 lb. boneless, skinless chicken breasts, cooked and diced

3 cups frozen mixed vegetables


Preheat oven to 350. In a bowl, combine the mashed sweet potatoes, 1/3 cup non dairy creamer, salt and pepper. Stir to combine; set aside. 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. 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. 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. Crumble breakfast beef into a bowl; add chicken, mixed vegetables and sauce mixture and stir. 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.

Makes 6 to 8 servings.