Chicken Pie with Sweet Potato Crust Recipe
This recipe is from The Sweet Potato Lover’s Cookbook: More than 100 ways to enjoy one of the world’shealthiest foods by Lyniece North Talmadge and Madeleine Watt (Cumberland House; November 2010; 9781402239113; $14.99 U.S./ $17.99 CAN; cooking). Click here to purchase The Sweet Potato Lover's Cookbook!
Summary
Ingredients
| <b> For Filling:</b> | ||
| Cooked chicken | 3 Cup (16 tbs), diced | |
| 1 cup sliced cooked carrots | ||
| 6 small white onions, quartered and cooked | ||
| Parsley | 1 Tablespoon, chopped | |
| All purpose flour | 3 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| <b>For Sweet Potato Crust:</b> | ||
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| 1?2 teaspoon salt | ||
| 1?3 cup shortening | ||
| Sweet potatoes | 1 Cup (16 tbs), mashed | |
| Egg | 1 , Well beaten | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 350°. Layer the chicken, carrots, onion, and parsley in a greased 21⁄2-quart casserole dish.
Combine the flour and a small amount of milk in a saucepan, blending until smooth. Gradually stir in the remaining milk and chicken broth. Place over low heat and cook until thickened, stirring constantly. Add salt and pepper.
Pour the sauce over the chicken and vegetables in the casserole dish.
Cover the mixture with Sweet Potato Crust. Bake for about 45 minutes.
To make the Crust:
Combine the flour, baking powder, and salt in a large bowl. Cut in the shortening until the mixture resembles coarse crumbs. Add the sweet potato and egg, blending well.
Roll the dough out on a lightly floured surface to 1⁄4-inch thickness.
Combine the flour and a small amount of milk in a saucepan, blending until smooth. Gradually stir in the remaining milk and chicken broth. Place over low heat and cook until thickened, stirring constantly. Add salt and pepper.
Pour the sauce over the chicken and vegetables in the casserole dish.
Cover the mixture with Sweet Potato Crust. Bake for about 45 minutes.
To make the Crust:
Combine the flour, baking powder, and salt in a large bowl. Cut in the shortening until the mixture resembles coarse crumbs. Add the sweet potato and egg, blending well.
Roll the dough out on a lightly floured surface to 1⁄4-inch thickness.
Chef
