Old-Fashioned Chicken Pot Pie With Sweet Potato Crust

• Filling
• cooked chicken or cooked turkey↗3 cups

  cut into bite-size pieces

• carrot↗1⁄2 cup

  coarsely chopped (cooked)

• butternut squash↗1 cup

  peeled & cubed (cooked)

• onion↗1⁄2

  peeled & chopped (cooked)

• celery↗1⁄2 cup

  coarsely chopped (cooked)

• peas↗1 cup

  (cooked)

• fresh parsley↗1 tablespoon

  minced

• butter↗6 tablespoons
• garlic cloves↗3

  minced

• flour↗6 tablespoons
• half-and-half↗1 cup
• chicken broth↗2 cups
• salt↗1⁄2 teaspoon
• black pepper↗1⁄2 teaspoon
• teaspoon ground thyme↗1⁄8
• Crust
• cup flour↗1
• teaspoon baking powder↗1
• teaspoon salt↗1⁄4
• cup cold mashed sweet potatoes1
• cup vegetable oil↗1⁄3
• egg, well beaten↗1

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.

3. 3

   In a saucepan, melt butter over medium heat.

4. 4

   Saute garlic for 2 minutes.

5. 5

   Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.

6. 6

   Add half-and-half and chicken broth slowly, still stirring constantly.

7. 7

   Season with salt, pepper, and thyme.

8. 8

   Continue cooking and stirring until sauce boils and thickens.

9. 9

   Pour sauce over chicken and vegetble mixture.

10. 10

    Sift remaining cup of flour together with baking powder and salt into a bowl.

11. 11

    With a fork, work in mashed sweet potatoes with vegetable oil and egg.

12. 12

    Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.

13. 13

    Cover casserole dish with dough and pinch edges all the way around.

14. 14

    Make several small slits in the dough.

15. 15

    Bake until crust is golden-brown (35-40 minutes).