BBQ Pulled Chicken Pot Pie with Sweet Potato Biscuit Topping

For the biscuits:
Preheat oven to 425ºF. In a small bowl whisk sweet potato and milk, adding less milk initially and reserving some for later if needed. Set aside.

In a large bowl, whisk dry ingredients. Cut in butter with a pastry cutter (or a fork if you don’t have a pastry cutter) until mixture is a crumbly texture or resemble coarse meal. Add sweet potato mixture and gently fold to combine. Add remaining milk a little at a time until all of the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.

Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the dough comes together. Pat the dough out into a ½-inch thick round. Using a 2½-inch round biscuit cutter, cut the dough into biscuits, Gently roll the scraps out again and cut out more biscuits.

For the pot pie:
Spray a 9 x 13-inch baking dish with cooking spray. Set aside.

In a large bowl, combine chicken, broth, drained pinto beans, corn, and diced bell pepper. Stir until well-combined. Spoon mixture evenly into baking dish and top with the sweet potato biscuits. Bake for 20–25 minutes, until biscuits are golden brown on top. You’ll know the dish is ready when the mixture is bubbly and the biscuits are baked through.

Remove from oven and sprinkle top with chopped fresh parsley to serve.