3 cups diced cooked chicken
1 cup sliced cooked carrots
6 small white onions, quartered and cooked
1 tablespoon chopped fresh parsley
3 tablespoons all-purpose flour
1 cup milk
1 cup
chicken broth salt, to taste
pepper, to taste
Sweet Potato Crust
2 cups all-purpose flour
1 teaspoon
baking powder 1/2 teaspoon
salt 1/3 cup shortening
1 cup cold mashed sweet potatoes
1 egg, well beaten
Preheat the oven to 350 degrees. In a greased 2 1/2-quart casserole dish layer the chicken, carrots, onion, and parsley. In a saucepan combine the flour and a small amount of milk, 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: In a large bowl combine the flour, baking powder, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Add the sweet potatoes and egg, blending well. Roll the dough out on a lightly floured surface to 1/4-inch thickness.
