This is the perfect dish for left over use!
I used leftover chicken for the main part of the entree. It was nice not having to cook a chicken to get what I needed for this recipe.
I also used leftover sweet potatoes from thanksgiving for the crust.
The carrots and pearl onions were lovely. Cooking them ahead of time made sure they were soft and well cooked. This cut down on the baking time quite a bit.
The flavors of the pot pie were absolutely delicious. The sauce blended perfectly.
The seasoning, while, simple, was also perfect.
The crust had a thick feel to it. The sweet potatoes gave it a ton of flavor. It was still light and pastry like.
We really enjoyed this dish. And it took very little time to put together!
CHICKEN PIE WITH SWEET POTATO CRUST
3 Cups Diced Cooked Chicken
1 Cup Diced Cooked Carrots
6 Cooked Small White Onions
1 Tablespoon Chopped Parsley
1 Cup Evaporated Milk
1 Cup Chicken Stock
2 Tablespoons Flour
1 Teaspoon Salt
1/8 Teaspoon Pepper
SWEET POTATO CRUST
1 Cup Sifted Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Cold Mashed Sweet Potatoes
1/3 Cup Melted Fat
1 Egg, Well Beaten
Sift flour with baking powder and salt. Work in mashed potato, fat and egg. Roll to 1/4 inch thick. Arrange chicken, carrots, onions, and parsley layers in casserole. Combine milk and chicken stock. Add slowly to flour, blending well. Cook until thickened, stirring constantly. Season and pour over chicken and vegetables in casserole. Cover with crust. Bake in a 350 degree oven for 40 minutes.
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