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Chicken Pie With Sweet Potato Crust

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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!
Ingredients
For filling:
  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
  Pepper To Taste
  All purpose flour 2 Cup (32 tbs)
For sweet potato crust:
  Baking powder 1 Teaspoon
  All-purpose flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Mashed sweet potatoes 1 Cup (16 tbs) (cold)
  Salt 1⁄2 Teaspoon
  Egg 1 , well beaten
  Eggs 1 , well beaten
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.

Recipe Summary

Cuisine: 
American
Servings: 
6

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