Chicken Pot Pie with Sweet Potato Crust

You may opting for frozen veggies, canned sweet potatoes and a store-bought rotisserie chicken will take much of the work out of this hearty pie, which is the perfect cool-weather meal. For the frozen vegetables, use a combination of your favorites such as peas, carrots and corn, or choose a prepackaged medley.

Makes 6-8 servings

INGREDIENTS

Sweet Potato Crust

1/2 cup cooked, cold, mashed sweet potatoes
1/3 cup butter
1/2 teaspoon salt
1 teaspoon baking powder
1 1/4 cups all-purpose flour

Filling

3 tablespoons butter, divided
1 large carrot, peeled and diced (1 cup)
1/2 cup diced celery
1/2 cup diced onion
1cup potatoes, peeled, diced, and cooked
1cup green peas
2 cups diced cooked chicken
3 tablespoons all-purpose flour
1cup milk
1cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried sage

DIRECTIONS

For the sweet potato crust, in a medium bowl combine flour, baking powder, salt, and butter. Cut the butter in with a pastry blender until the mixture resembles coarse crumbs. Add the mashed sweet potatoes, stirring until blended. Turn out onto plastic wrap and flatten into an oblong piece. Cover and refrigerate for 1 hour. Place the dough on a lightly floured surface and roll to 1/4-inch thickness, 1/2 inch larger than the baking dish.
Preheat oven to 350F. For the filling, melt 1 tablespoon of butter in a large skillet over medium heat. Add carrots, celery, and onion and stir-fry for 2 to 3 minutes or until vegetables are slightly tender. Add cooked potatoes, green peas, and diced chicken. Place vegetable-chicken mixture in an 8×11 baking dish. Melt remaining 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and milk, stirring until smooth, and gradually add the chicken broth, salt, black pepper, and sage. Cook until thickened, stirring constantly. Pour over the chicken and vegetables.
Cover with sweet potato crust and bake 45 minutes.