The Pioneer Woman Tasty Kitchen
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Chicken Pot Pie with Sweet Potato Crust

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Level: Intermediate

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Description

Try this chicken pot pie with a twist. The sweet potato crust has a beautiful orange color and is delicious and nutritious.

Ingredients

  • FOR THE CRUST:
  • 1 cup Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • ¼ cups Butter
  • 1 cup Cooked Mashed Sweet Potato
  • _____
  • FOR THE FILLING:
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 cup Milk
  • 3 cups Cooked, Shredded Chicken
  • 1 cup Corn
  • 1 cup Diced Carrot, Slightly Steamed

Preparation

In the bowl of a food processor, pulse to combine the flour, baking powder and salt. Cut in the butter and pulse until combined. Add the mashed sweet potato and pulse until dough forms into a ball. Turn onto a floured surface and form into a flat disk. Wrap in plastic wrap and refrigerate until ready to use.

To make the filling, in a microwave safe bowl, melt the butter. Add the flour and whisk to combine. Warm the milk and add to the flour mixture. Whisk to combine. Microwave at 30-second intervals, whisking in between, until sauce thickens. Add salt and pepper, to taste.

Add chicken, corn and carrots to the sauce, stir to combine. Pour the mixture into a deep dish pie pan.

Roll out the pie crust to the size of your pie pan and place over the chicken mixture. Crimp the edges to fit the pan.

Bake at 350 degrees for 30-40 minutes.

One Comment

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Profile photo of ljones36

ljones36 on 2.16.2010

This was delicious!! I had all the ingredients on hand and used half wheat flour for the crust. The sweet potato crust is so unexpected but fantastic. My husband and kids loved it!!

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