Chicken Pie with Sweet Potato Crust
|Diced cooked chicken||3 Cup (48 tbs)|
|Sliced cooked carrots||1 Cup (16 tbs)|
|White onions||6 Small, quartered and cooked|
|White onion||6 Small, quartered and cooked|
|Chopped fresh parsley||1 Tablespoon|
|All purpose flour||3 Tablespoon|
|All-purpose flour||3 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|For sweet potato crust|
|All purpose flour||2 Cup (32 tbs)|
|For sweet potato crust:|
|Baking powder||1 Teaspoon|
|All-purpose flour||2 Cup (32 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Mashed sweet potatoes||1 Cup (16 tbs) (cold)|
|Egg||1 , well beaten|
|Eggs||1 , well beaten|
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.