Chicken and Sweet Potato Sheppard's Pie

This is going to be a take on a Sheppard's Pie (which is beef and vegetables topped with mashed potatoes and baked). For my version, we will use chicken and sweet potatoes.


I cooked fresh chicken and potatoes for this, but you could certainly use leftovers.


2 chicken breasts
2 large sized sweet potatoes
1 can cream of chicken soup
1 can of mixed vegetables (drained)
2 tablespoons of butter
salt, pepper to taste
2 cups of pecans (pieces or ground)


Cook you chicken and remove the meat from the bones, set aside. (Put the bones in the freezer to season your rice later). Chop the chicken into small pieces.


Cook the sweet potatoes, (I baked mine, but you could boil or even steam them), remove the skins and mash them with 2 tablespoons of butter.


In a casserole dish, mix your chicken, vegetables, soup, salt and pepper. Sprinkle a thin layer of the pecans over this layer, then pile the potatoes on top and smooth out.

Bake at 350 for 30-40 minutes, You will know it is done when the liquid starts bubbling to the top. Pour the rest of the pecans over the top and bake for another 5 minutes.

Dish out and enjoy!

The official Hillbilly Gormet taste tester approved of this recipe. Although she suggested chopped sauteed onion mixed into the base layer.