Chicken Pot Pie with Sweet Potato Crust

The sweet potato crust is the star here.

Filling

3 tablespoons butter, divided

1 large carrot, peeled and diced (1 cup)

½ cup diced celery

½ cup diced onion

1 cup potatoes, peeled, diced, and cooked

1 cup green peas

2 cups diced cooked chicken

3 tablespoons all-purpose flour

1 cup milk

1 cup chicken broth

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon dried sage

Sweet Potato Crust

1¼ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

⅓ cup butter

½ cup cooked, cold, mashed sweet potatoes

To make the filling: Preheat the oven to 350 degrees. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the carrots, celery, and onion and stir-fry for 2 to 3 minutes or until the vegetables are slightly tender. Add the cooked potatoes, green peas, and diced chicken. Place the vegetable-chicken mixture in an 8 × 11-inch baking dish.

Melt the 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 the sweet potato crust and bake for 45 minutes.

To make the sweet potato crust: In a medium bowl combine the 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 ¼-inch thickness, ½ inch larger than the baking dish.

Makes 6 to 8 servings.