Smoked Chicken Pot Pie with Sweet Potato Crust

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I added some adobo peppers for a little extra flavor and cooked the veggies to soften them a little. I also did potatoes instead of turnips, but otherwise very yummy and such a comfy meal!

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great way to use a great veggie sweet potatoes are great steamed but you took this to a whole new level

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I love the sweet potato crust. ; I made mine slightly runny & just poured over the filling & it turned out really good. Cooked for about 40 minutes.

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This is a great chicken pot pie recipe! I love the added heat that the chipotle pepper brings. I do wish that the dough had a little bit more sweet potato flavor but it was still very tasty. Note: The dough makes more than you need so be prepared to have extras. I just took some cookie cutters to the dough, sprinkled them with cinnamon and sugar and baked. Easy sweet treat!

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Excellent! Need I say more?

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I used the recipe from the cookbook "Throwdown With Bobby Flay".
It was very tasty! The crust was awesome. It made more than 8 individual pies. I used 1-cup size ramekins. I only used half the dough and there was quite a bit of filling left over as well.
Next time I would cut the turnip dice smaller (than the recommended medium dice and choose the smallest pearl onions. The pieces all need to be tiny to fit in a 1-cup serving dish.
I really liked the flavor provided by the pureed chipotles in adobo.

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I used the recipe from the cookbook "Throwdown With Bobby Flay".
It was very tasty! The crust was awesome. It made more than 8 individual pies. I used 1-cup size ramekins. I only used half the dough and there was quite a bit of filling left over as well.
Next time I would cut the turnip dice smaller (than the recommended medium dice and choose the smallest pearl onions. The pieces all need to be tiny to fit in a 1-cup serving dish.
I really liked the flavor provided by the pureed chipotles in adobo.

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I saw the show and thougth this would be a great recipe to try for my family. Was I mistaken!! I followed the recipe exactly as printed and thought the flavoring was bland and I definitely needed to adjust the taste.

Then the crust was a disaster and ended up in the garbage. The ratio of dry and moist didn't match. I ended up with sticky dough. Why would you use a measurement of 1 pound of flour? I think the average cook would not know that measurement. Therefore, I needed to google this to know exactly how much flour to use.(not good

This whole recipe, with adjusting the flavor of the pot pie, tossing out the sweet potato dough and making my own crust ended up taking me 2 hours in the kitchen. I will not make this again.....

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I had this on a very cold winter day, it was fabulous and I loved the smokey flavor it changed it up and made regular chicken pot pie suberb!

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This should be a recipe for 6-8 servings and not 4. A pound of flour and 2 cups of sweet potato puree makes a lot of crust. I used turnips, which I liked, but after blanching them I realized they weren't going to get cooked so I put them in with the onions and garlic to saute. That worked great.
I also used wheat flour instead of all purpose. We really liked the dish except for the size. Four 20 oz. servings of the filling and very thick crust, with more still in the refrigerator. I didn't cook the crust before I filled the bowls. I put the crust on filled bowls, put them in the oven and cooked them until the crust was done. Worked great. I would make it again as soon as I cut the recipe down to size.
Lot of calories so should be used for a special meal.