Chicken Pot Pie topped with Sweet Potato Soufflé

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Chicken Pot Pie topped with Sweet Potato Soufflé

A big thank you to Shop Rite for the ingredients for this recipe!

Try my healthier version of a comfort dish!  I love baking in my Le Creuset pan and of course all of the dried hers are from Simply Organic!  

Cindy's Tip:  Use a rotisserie chicken and a can of sweet potato puree for an easy weeknight meal!




  • 2 breast chicken (bone in)
  • Olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2-1 teaspoon garlic powder
  • ---------------------------------
  • Ingredients for the Filling
  • 2 tablespoons organic butter
  • 2 tablespoons arrowroot flour
  • 1 garlic clove, minced
  • 1 small onion, chopped
  • 2 carrots, sliced
  • 1 celery, sliced
  • 1 cup low sodium chicken broth
  • 1/4 cup coconut milk
  • 1 cup frozen peas
  • 1 cup frozen chopped kale
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • ---------------------------------
  • Ingredients for Sweet Potato Soufflé
  • 2 sweet potatoes
  • 2 large egg whites
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper


  1. Preheat oven to 350 degrees F. Take chicken breasts and drizzle with olive oil then season with salt, pepper and garlic powder. Using a lined baking sheet, bake chicken for 45 minutes. Let cool and cut into cubes.

  2. In a large sauce pan add butter, onions, carrots, celery and garlic. Sauté for 3-4 minutes then add arrowroot - 1 tablespoon at a time and stir with a wooden spoon.  Add in cubed chicken.

  3. Add in chicken broth and coconut milk. Bring to a slight boil.

  4. Add in frozen peas, chopped kale and herbs then salt and pepper. Let simmer for 10 minutes until the sauce becomes think. If it becomes too thick add in more chicken broth.

  5. To make the sweet potato souffle - You can either bake the potatoes while you are baking the chicken or wrap in clear plastic and microwave for 4 minutes. Let cool.

  6. In a medium bowl using your mixer or food processor mix well and add in the spices. Taste for additional spices.

  7. Take a medium bowl and beat your egg whites with a mixer until you have stiff peaks.

  8. Fold your potato mixture into the eggs. Do not over mix.

  9. Take a 9x9 baking pan and pour in your chicken mixture. Then top with your potato mixture. Spread evenly! Bake in the oven for 45 minutes.


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