Chicken Pie with Sweet Potato Crust

Chicken Pie
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 powder
 {salt}, to taste
 {pepper}, to taste
 Sweet Potato Crust
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.

Ease of Preparation: Moderate

Preparation Time: 55 min
crust 15 min, pie 40 min

Cook Time: 1 hr

Servings: 6 to 8

Recipe By: Lyniece North Talmadge

From:  The Sweet Potato Cookbook
Used with permission of Cumberland House Publishing