Chicken Pot Pie with Sweet Potato Crust
Print This Recipe

---

INGREDIENTS FILLING 3 cups cooked chicken, cut in small and medium-size pieces 1 cup cooked fresh carrots, coarsely chopped 12 small whole onions, cooked 1/2 cup cooked celery, minced 1 cup cooked fresh peas 1 tablespoon fresh parsley, minced 6 tablespoons chicken fat or butter 6 tablespoons all-purpose flour 1 cup half-and-half 2 cups Basic Chicken Broth 1 teaspoon salt Freshly ground black pepper, to taste Preheat oven to 350 degrees. Arrange chicken, carrots, onions, celery, peas, and parsley in a 2-1/2 quart ovenproof casserole. In a medium-size heavy saucepan, melt chicken fat or butter over low heat. Slowly stir in flour and blend until smooth. Add half-and-half and chicken broth slowly, stirring constantly. Season with salt and freshly ground pepper, to taste. Continue cooking and stirring until sauce is thickened. Pour sauce over chicken and vegetbles. SWEET POTATO CRUST 1 cup all-purpose flour, sifted 1 teaspoon baking powder 1/2 teaspoon salt 1 cup cold mashed sweet potatoes 1/3 cup lard or shortening, melted 1 egg, well beaten Sprinkling of flour Sift flour together with baking powder and salt in a bowl. Work in mashed, cold sweet potatoes with lard, or shortening, and egg. Lightly flour a board and roll out dough with a rolling pin to about 1/4 of an inch. Cover casserole with dough and pinch edges all around. Make a small cut in dough. Bake pie for about 40 minutes until crust is brown.