Chicken Pie With Sweet Potato Crust
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 3 cups chicken, cooked and diced
- 1 cup carrot, cooked and diced
- 6 small onions, cooked
- 1 tablespoon parsley, minced
- 1 cup evaporated milk
- 1 cup chicken broth
- 2 tablespoons flour
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
-
Sweet Potato Crust
- 1 cup flour, more as needed
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup sweet potato (cold, mashed)
- 1⁄3 cup butter, melted
- 1 egg, well beaten
directions
- For the crust: Sift dry ingredients together.
- Work in mashed potato, melted butter and egg.
- Roll 1/4 inch thick.
- Preheat oven to 350°F.
- Arrange chicken, vegetables and parsley in layers in a casserole.
- Combine milk and chicken broth.
- Add flour slowly, blending well; cook until thickened, stirring constantly.
- Season and pour over chicken and vegetables in a casserole.
- Cover with sweet potato crust and crimp edges attractively and pierce with a fork to release steam.
- Bake about 40 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a very good recipe, the only reason I gave it 4 instead of 5 stars was that I haven't been able to get the crust to come out right. I have tried it twice, and both times had to add a bunch of extra flour to be able to roll it out at all. And both times ,when i tried to put it on top it folded over on itself. It is still very tasty, but seems to need quite a bit more than the reccommended flour in the crust.
-
Oh Yes!!! We all thought this dish was just divine. To get the cooked chicken required, I used chicken breasts (on the bone and with skin on), boiled them in a little water to which I added about 1/2 cup of white wine and 1/2 cup of apple juice, and this formed the basis of the stock used later to make the sauce - VERY TASTY. I aso added my diced onions and carrots to the chicken & stock towards the end of the cooking so that they also absorbed this flavour. The sweet potato pastry is tasty and filling - real "stick to the ribs" fare. This is definitely going into my Tried and Tested Hits!! Thank you for a "flavour-full" recipe.
RECIPE SUBMITTED BY
Molly53
United States