Old-Fashioned Chicken Pot Pie With Sweet Potato Crust
- Reviews 4
Ready In: 1 hr 5 mins
Serves: 6
Ingredients
Filling
- 3 cups cooked chicken or 3 cups cooked turkey, cut into bite-size pieces
- 1⁄2 cup carrot, coarsely chopped (cooked)
- 1 cup butternut squash, peeled & cubed (cooked)
- 1⁄2 onion, peeled & chopped (cooked)
- 1⁄2 cup celery, coarsely chopped (cooked)
- 1 cup peas (cooked)
- 1 tablespoon fresh parsley, minced
- 6 tablespoons butter
- 3 garlic cloves, minced
- 6 tablespoons flour
- 1 cup half-and-half
- 2 cups chicken broth
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon ground thyme
Crust
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup cold mashed sweet potatoes
- 1⁄3 cup vegetable oil
- 1 egg, well beaten
Directions
- Preheat oven to 350°F.
- Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
- In a saucepan, melt butter over medium heat.
- Saute garlic for 2 minutes.
- Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
- Add half-and-half and chicken broth slowly, still stirring constantly.
- Season with salt, pepper, and thyme.
- Continue cooking and stirring until sauce boils and thickens.
- Pour sauce over chicken and vegetble mixture.
- Sift remaining cup of flour together with baking powder and salt into a bowl.
- With a fork, work in mashed sweet potatoes with vegetable oil and egg.
- Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
- Cover casserole dish with dough and pinch edges all the way around.
- Make several small slits in the dough.
- Bake until crust is golden-brown (35-40 minutes).
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off