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Week of 8/11/25

Deconstructed Chicken and Mushroom Pot Pie
over baked sweet potatoes

Active: 35 Total: 35
Original GF Paleo Vegetarian
Deconstructed Chicken and Mushroom Pot Pie

This comforting take on chicken pot pie comes together quickly on the stovetop. Ladling the rich gravy over baked sweet potatoes makes this dish paleo-friendly but just as homey as the original.
Smarts: We love the savory flavor of mushrooms in this dish, but if they aren't for you, feel free to sub another vegetable if you like.

Dependency
Smashburger Taco Lettuce Wraps
Tags
Low Calorie, Make Ahead, Dependent Meal Pairs
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
32

Ingredients

Metric
Servings:
4
Baked Sweet Potatoes:
  • Foil - for baking
  • Sweet potatoes, medium - 2 , scrubbed
  • Oil, cooking - 1 Tbsp
Deconstructed Chicken and Mushroom Pot Pie:
  • Rotisserie chicken - 1/2 , bones removed and meat chopped or shredded
  • Shallots - 1 bulb , minced
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
  • Tarragon, fresh - 1 tsp , chopped (sub parsley or chives)
  • Butter - 2 Tbsp
  • Stock, any type - 1 1/2 cups
  • Cashew cream (leftover from Monday) - 1 cup
  • Baby spinach - 5 oz

Prep

  1. Chicken - (Skip if chicken was prepped ahead on Tuesday.) Remove meat from bones and chop or shred. (Can be done up to 5 days ahead)

  2. Shallots - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. (Can be done up to 5 days ahead)

  3. Mushrooms - Slice mushrooms if not pre-sliced. (Can be done up to 3 days ahead)

  4. Tarragon - Prep as directed.

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Make

  1. Heat oven to 425F / 218C degrees and line a baking sheet with foil.

  2. Slice sweet potatoes in half lengthwise and rub on all sides with cooking oil. Place sweet potatoes cut-side down on the prepared sheet pan. Season the tops with some salt. Transfer to the oven and roast until sweet potatoes can be easily pierced with a fork, 20 to 30 minutes, depending on size. (If you prefer, you can also “bake” the sweet potatoes in the microwave - leave them whole and pierce them all over with a fork. Place on a microwave safe plate and cook on high until tender, ~8 to 12 minutes depending on size.)

  3. While the sweet potatoes bake, place a Dutch oven with butter over medium heat. When butter is melted and bubbly, add shallots with a pinch of salt and saute for 1 to 2 minutes.

  4. Add mushrooms to the pan and continue to cook until mushrooms release their liquid and become tender, 6 to 7 minutes more.

  5. Pour in stock, scraping up any browned bits from the bottom of the pan. Fold in cashew cream (reserved portion from Monday's meal) and tarragon and stir until well-combined. Reduce heat to low and simmer gently until thickened and bubbly, ~5 minutes. 

  6. Fold in the chicken and spinach and simmer gently until spinach is wilted and flavors have come together, ~3 to 5 minutes more. Taste and season with some additional salt and pepper, if needed.

  7. Divide sweet potato halves among serving plates and mash slightly with a fork. Spoon "pot pie" over sweet potatoes and enjoy!

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