The perfect comfort food recipe! The slightly sweet tender sweet potato biscuit topping adorns a creamy chicken, carrots and celery filling. A perfect Sunday dinner, absolute heaven!


Chicken

1/2 c.        Celery, diced

1/2 c.        Onion, diced

2 T.           Unsalted butter

1               3-4 pound Organic Whole Chicken

3-4 c.        Pacific Foods Low Sodium Chicken Broth

2 c.           Organic Baby Carrots

Salt and Pepper to taste

2-3 T         Cornstarch or Tapioca Starch for gravy

Sweet Potato Biscuit Topping

2 1/3 c.      T.G.I.G.F! Baking Mix

1 1/2 T.      Organic Brown Sugar

2 T.            Baking Powder

1 1/2 t.       Salt

2/3 c.         Unsalted butter

1 1/4 c.      Sweet potatoes, mashed and cooled

1/4 c.         Milk, cow's, almond, rice, coconut or soy

directions


Chicken:

In a large stockpot over medium heat, brown the celery and onion in 2 T. butter. Season with salt and pepper to taste. Once browned, place the chicken on top and pour enough chicken broth to almost cover chicken and add baby carrots. Reduce heat to low, cover and simmer for 2 - 2 1/2 hours. If needed you may have to pour more broth in the pot if the liquid level becomes too low. Once done remove chicken from stockpot and allow to cool. Remove all chicken meat from bones and place in a 13" x 9" baking dish.


Creamy Gravy:

Leave broth in the stockpot and turn heat to medium. In a small lidded jar add 3 T. of chicken stock and 2 T. of cornstarch or tapioca starch and shake to mix and remove any lumps. *If the stock is warm when placed in the jar be careful that the heat doesn't cause the lid to pop off!* Once the stock starts to boil, slowly stir in the stock and cornstarch/tapioca mixture.  Whisk to prevent any lumps and create a smooth and creamy gravy. If the gravy isn't thick enough, simply take 2 T. of warm stock, allow to cool and add 1 T. cornstarch or tapioca starch, shake in the lidded jar and pour into stock, whisking constantly to prevent lumps. Repeat if necessary.


Sweet Potato Topping:

Microwave 2 medium sweet potatoes 5 minutes, then turn over and heat an additional 5 minutes. Once done allow sweet potatoes to cool, peel and mash with a fork in a small bowl, set aside. In a large mixing bowl combine T.G.I.G.F! Baking and Bread Mix, brown sugar and salt, stir with a spoon. Cut 2/3 cup of butter into T.G.I.G.F!, brown sugar and salt with a pastry blender or fork until a coarse crumb forms. Stir in cooled sweet potatoes and milk. Mix just until combined, do not over mix.


Preheat oven to 375 degrees. Pour enough creamy gravy over the chicken pieces so that all are covered. Place dollops of sweet potato topping over chicken and gravy. Using a spatula spread dough so that all is covered. Place baking dish on a cookie sheet to prevent gravy from bubbling over. Bake in preheated 375 degree oven and bake for 40-45 minutes until golden brown. Serve with remaining creamy gravy.   


sweet potato Biscuit Pot Pie

8 servings

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