Chicken Pie With Sweet Potato Crust

Oxmoor House
6 servings


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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


Combine first 4 ingredients; spoon into a 10- x 6- x 2-inch baking dish.

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.

Created date

February 2010