Old-fashioned Chicken Pot Pie With Sweet Potato Crust

Total Time: 1 hr 5 mins
Preparation Time: 30 mins
Cook Time: 35 mins

Ingredients

• Servings: 6


• 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


• 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

Recipe

• 1 preheat oven to 350°f.


• 2 place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.


• 3 in a saucepan, melt butter over medium heat.


• 4 saute garlic for 2 minutes.


• 5 stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.


• 6 add half-and-half and chicken broth slowly, still stirring constantly.


• 7 season with salt, pepper, and thyme.


• 8 continue cooking and stirring until sauce boils and thickens.


• 9 pour sauce over chicken and vegetble mixture.


• 10 sift remaining cup of flour together with baking powder and salt into a bowl.


• 11 with a fork, work in mashed sweet potatoes with vegetable oil and egg.


• 12 lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.


• 13 cover casserole dish with dough and pinch edges all the way around.


• 14 make several small slits in the dough.


• 15 bake until crust is golden-brown (35-40 minutes).