ROASTED CHICKEN POT PIE WITH SWEET POTATO CRUST
Ingredients
For the Crust
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 cup mashed sweet potatoes, cold
1/3 cup vegetable oil
1 egg, beaten
1/2 tsp minced thyme
Pepper;
For the Filling
4 tbsp unsalted butter
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
4 tbsp flour
4 cups milk
1 cup mixed mushrooms, roughly chopped
2 medium carrots, peeled, chopped, boiled
1 cup russet potatoes, peeled, chopped, boiled
1 cup peas, drained and cooked (I used frozen)
1 roasted chicken (Like the kind found in grocery stores), meat shredded and bones discarded
Salt
Ground black pepper
1/4 cup parsley, chopped
1 tbsp thyme leaves
Directions
For the Crust
1. Pulse flour, baking powder, and salt for a few seconds in a food processor
2. Add sweet potatoes, oil, and egg, pulse until a dough has formed, about 2-3 minutes
3. Stir in thyme and pepper
4. Wrap in plastic wrap and refrigerate until you are ready to bake
5. Meanwhile, make the filling;
For the Filling
1. Preheat oven to 375 degrees F
2. Melt butter in a medium saucepan over high heat
3. Add the onions and cook until soft
4. Add mushroom and cook until soft
5. Add garlic and cook 1 minute
6. Stir in flour and cook until golden brown, about 4-5 minutes
7. Slowly whisk in hot milk and cook until thickened
8. Reduce heat and cook for 5 more minutes, whisking occasionally.
9. Add carrots, potatoes, peas, and chicken to the sauce and gently fold to combine and heat
10. Season with salt, pepper, and thyme
11. Stir in parsley
12. Spoon hot filling into one large pie dish, or four individual ramekins.
13. Remove sweet potato dough from refrigerator
14. Roll out on a floured surface and cut out one large circle or four small circles (depending on what method you go with)
15. Brush the tops with 1 egg mixed with 1 tbsp water
16. Bake for about 10-12 minutes, until the crust is golden brown and flaky
17. Enjoy!
Notes
If the sauce is too thick, you can add more milk to thin it out
By Allie Boleslawski
Adapted from Bobby Flay
Source: The Cooking Bowl
Foto: Adam Cloete
