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Chicken Pie with Sweet Potato CrustFilling
3 cups diced cooked chicken
1 cup sliced cooked carrots
6 small white onions, cooked
1 tablespoon chopped parsley
3 tablespoons flour
1 cup milk
1 cup chicken broth
Salt and pepper to tasteSweet Potato Crust
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1 cup mashed sweet potato
1 egg, well beatenFilling: Layer chicken, carrots, onions (quartered) and parsley in greased 2 1/2-quart casserole. Combine flour and a small amount of milk in a saucepan, blending until smooth; gradually stir in remaining milk and chicken broth. Place over low heat; cook until thickened, stirring constantly. Add salt and pepper; pour sauce over chicken and vegetables in the casserole. Cover with sweet potato crust; bake at 350 degrees for about 45 minutes.Yield: 6 to 8 servingsSweet Potato Crust: Combine flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add cold sweet potatoes and egg, blending well. Roll dough out on lightly floured surface to 1/4-inch thick. Place over chicken and vegetables in casserole.

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