Old-Fashioned Chicken Pot Pie With Sweet Potato Crust
- Ready In:
- 1hr 5mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
-
Filling
- 3 cups cooked chicken or 3 cups cooked turkey, cut into bite-size pieces
- 1⁄2 cup carrot, coarsely chopped (cooked)
- 1 cup butternut squash, peeled & cubed (cooked)
- 1⁄2 onion, peeled & chopped (cooked)
- 1⁄2 cup celery, coarsely chopped (cooked)
- 1 cup peas (cooked)
- 1 tablespoon fresh parsley, minced
- 6 tablespoons butter
- 3 garlic cloves, minced
- 6 tablespoons flour
- 1 cup half-and-half
- 2 cups chicken broth
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon ground thyme
-
Crust
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup cold mashed sweet potatoes
- 1⁄3 cup vegetable oil
- 1 egg, well beaten
directions
- Preheat oven to 350°F.
- Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
- In a saucepan, melt butter over medium heat.
- Saute garlic for 2 minutes.
- Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
- Add half-and-half and chicken broth slowly, still stirring constantly.
- Season with salt, pepper, and thyme.
- Continue cooking and stirring until sauce boils and thickens.
- Pour sauce over chicken and vegetble mixture.
- Sift remaining cup of flour together with baking powder and salt into a bowl.
- With a fork, work in mashed sweet potatoes with vegetable oil and egg.
- Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
- Cover casserole dish with dough and pinch edges all the way around.
- Make several small slits in the dough.
- Bake until crust is golden-brown (35-40 minutes).
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Reviews
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I've been waiting to try this, and after Thanksgiving this year fit the bill. This was very good! The crust is very soft, so I rolled it on a pastry cloth so I could flip the whole thing over onto my dish, otherwise it would not have handled well (you could also use a floured tea towel). The crust is a little more biscuit like than crust like, but still delish. A nice twist to regular crust! Prep time was over an hour, but any scratch pot pie will take that long. The directions were well written, just took a while. I microwaved my veggies til they were tender but not cooked since they would continue to cook in the oven. I sub'd a potato for the squash. Yummy! Thanks for sharing
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I have to give this a two because the recipe didn't work for me. This could be for three reasons: 1) I live in Europe where ingredients are just a bit different (ie we don't have half-and-half where I am so had to substitute). 2) I use cups regularly but maybe misunderstood what was meant in this recipe, particularly for the mash. 3) The instructions and ingredients were too open to interpretation ie what is meant by cooked carrots - Roasted, boiled, or steamed? Or what sort of chicken broth is best (I used home-made brown stock)? This recipe is probably too culturally distinct for me to use accurately.
RECIPE SUBMITTED BY
littleturtle
United States