Chicken Pie With Sweet Potato Crust |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Peas other vegetables would also be very nice in this savory pie. Substitute turkey for the chicken, if you wish. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. 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 |
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:
1. For the crust: Sift dry ingredients together.
2. Work in mashed potato, melted butter and egg.
3. Roll 1/4 inch thick.
4. Preheat oven to 350°F.
5. Arrange chicken, vegetables and parsley in layers in a casserole.
6. Combine milk and chicken broth.
7. Add flour slowly, blending well; cook until thickened, stirring constantly.
8. Season and pour over chicken and vegetables in a casserole.
9. Cover with sweet potato crust and crimp edges attractively and pierce with a fork to release steam.
10. Bake about 40 minutes.
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