Sunday, October 18, 2009


This is delicious. Take the time to make it, you won't be sorry.

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CHICKEN PIE with Sweet Potato Crust - Richard Wall

3 cups diced & cooked chicken (or turkey)
1 cup sliced cooked carrots ("copper pennies")
6 small white onions, quartered and cooked
1 tablespoon chopped parsley
3 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
Salt and pepper to taste

Sweet Potato Crust

Layer chicken, carrots, onion and parsley in greased 2 1/2 qt. casserole. (Larger dish if you're doubling it)

Combine flour and a small amount of milk in a saucepan, blending until smooth:
gradually sitr in remaining milk and chicken broth. Place over low heat; cook
until thickened, stirring constantly. Add salt and pepper to taste.

Pour sauce over chicken and vegetables in the casserole. Cover the mixture with
Sweet Potato Crust and bake at 350 for about 45 minutes. (Longer if doubling)

Sweet Potato Crust

2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/3 cup shortening (Crisco)
1 cup cold mashed cooked sweet potatoes
1 egg, well beaten

Combine flour, baking powder, and salt; cut in shortening until mixture resembles
coarse crumbs. Add sweet potatoes and egg, blending well. Roll dough out on
lightly floured surface to 1/4 inch thickness. Place over vegetables in casserole.
Yield: crust for one pie

(The whole thing can easily be doubled. Just adjust cooking time to longer.)

1 comment:

CJ/Rick said...

If the temps drop just 10 more degrees I will use the oven. This looks and sounds great Richard!