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Chicken Pot Pie Bowls

Chicken Pot Pie Bowls
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The recipes and photography for this post were provided by Carolyn Hodges of The Dinner Shift.

Warm chicken and sautéed veggies lay atop a bed of slow cooked mashed sweet potatoes for a belly-warming spin on traditional chicken pie. 

This recipe is also great for using up any holiday leftovers!

Chicken Pot Pie Bowls

Chicken Pot Pie Bowls


  • 2 tbsp. butter
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 large onion, chopped
  • 1 tsp. poultry seasoning
  • 2 cups chicken stock
  • 1 tsp. cornstarch
  • 2-3 cups cooked chicken, cut into bite-size pieces
  • 1/2 cup frozen peas
  • Kosher salt and black pepper
  • 1-2 tsp. lemon juice
  • Mashed sweet potatoes


  1. In a large skillet over medium heat, melt butter. Add vegetables and saute for 10 minutes, or until carrots are crisp-tender ( you can keep the skillet covered to help these soften more quickly.) Add poultry seasoning and cook for 30 seconds.
  2. Whisk together the cornstarch and stock, then stir into vegetable mixture. Bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally.
  3. Add chicken and peas and cook until heated through, about 3 minutes. Add lemon juice to taste, then season with salt and pepper. Serve over mashed sweet potatoes.
  4. Slow cooker Mashed Sweet Potatoes: In a small slow cooker ( 3-4 quart), add 3 lbs. of uncooked, peeled whole sweet potatoes. Cover and cook on low for 8 hours, then mash together with 3 tbsp. and salt to taste. I usually hit them with my immersion blender whisk to make them extra creamy.

Holiday Leftover Weeknight Meal Plan: Chicken Pot Pie Bowls

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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