Chicken Pie With Sweet Potato Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 cups cubed cooked chicken |
1 cup diced cooked carrots |
6 pearl onions, cooked |
1 tablespoon chopped fresh parsley |
2 tablespoons all-purpose flour |
1 teaspoon salt |
1/8 teaspoon pepper |
1 cup evaporated milk |
1 cup chicken broth |
sweet potato crust |
Directions:
1. Combine first 4 ingredients; spoon into a 10- x 6- x 2-inch baking dish.
2. Combine flour, salt, and pepper in a heavy saucepan. Gradually stir in milk and broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour sauce over chicken-vegetable mixture; top with Sweet Potato Crust. Turn pastry edges under; press firmly to rim of casserole to seal, and flute. (Make decorative design with excess pastry.) Cut slits in crust to allow steam to escape. Bake at 350° for 40 minutes or until crust is lightly browned.
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