Chicken Pie With Sweet Potato Crust

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

Preparation

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.