6 to 8 servings

How to Make It

Step 1

Combine first 4 ingredients in a medium saucepan; add water to cover. Bring to a boil. Cover; reduce heat, and simmer 20 minutes or until vegetables are tender. Drain.

Step 2

Combine cooked vegetables, chicken, and parsley in a shallow 2 1/2-quart casserole. Set mixture aside.

Step 3

Melt butter in a heavy saucepan; blend in flour. Cook over low heat until bubbly, stirring constantly. Gradually add broth and half-and-half; cook, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Pour over vegetables and chicken in casserole.

Step 4

Top with Sweet Potato Crust. Turn pastry edges under, and press firmly to rim of casserole to seal. Cut slits in top of pastry. Bake at 350° for 40 minutes or until pastry is browned.

Step 5

Note: Use excess pastry for decorative design.

Oxmoor House Homestyle Recipes

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