Chicken Pot Pie with Sweet Potato Crust

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.