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Chicken Pot Pie w/ Sweet Potato Crust




Source of Recipe


internet






List of Ingredients



• Pie:
  
• 1 (4 to 5 lb) roasting chicken, quartered
  
• 1 1/2 qts (6 cups) chicken broth
  
• 1 carrot, cut up (3/4 cup)
  
• 1 stalk celery, cut up (3/4 cup)
  
• 1 onion, cut up (3/4 cup)
  
• 2 cups mushrooms (domestic and gourmet mixed)
  
• 2 T unsalted butter
  
• 4 1/2 tsps flour
  
• 2 T heavy cream
  
• 1 T chopped mixed fresh herbs (parsley, sage and thyme)
  
• 1 tsp kosher salt
  
• 1/2 tsp fresh cracked black pepper
  
• Crust:
  
• 1 1/2 cups flour
  
• 2 tsp baking powder
  
• 1 1/2 tsps sugar
  
• 1/4 tsp salt
  
• 1 cup heavy cream
  
• 1/2 cup mashed cooked sweet potato
  
• 2 tsps butter, melted
  






Instructions



1. Wash chicken; cook chicken in broth until chicken is fork tender and juices run clear, about 1 hour.
   
2. Remove chicken from broth; set aside to cool. Skim broth; cook over high heat until about 1 1/2 cups good quality broth remains. Add carrot, celery, onion and mushrooms; simmer until vegetables are crisp-tender. While vegetables are cooking, remove chicken meat in large pieces from bones. Discard any fat or skin.
   
3. In another saucepan, melt butter over medium heat. Add flour, stirring constantly with wooden spoon; cook 5 minutes. Whisk into broth and vegetables; bring to a boil, stirring constantly. Reduce heat; simmer 5 minutes.
   
4. Add chicken meat to vegetable mixture; stir in cream, herbs, salt and pepper. Simmer an additional 2 to 3 minutes. Spoon hot mixture into 2 1/2 qt casserole; carefully place baked biscuit crust over top.
   
5. Bake at 350 degrees for 12 to 15 minutes. Serve immediately.
   
6. Sweet Potato Biscuit Crust: Preheat oven to 350 degrees. Butter cookie sheet.
   
7. In medium bowl, combine flour, baking powder, sugar and salt; mix well. Add cream and sweet potato; mix or knead until dough forms. Turn out onto lightly floured surface; roll or press dough until about 1/2 to 3/4-inch thick and the dimension of top of 2 1/2 qt casserole. Brush with melted butter. Place on cookie sheet. Bake for 20 to 25 minutes or until golden brown.
   






Final Comments


Yield: 6 servings