Chicken Pot Pie with Sweet Potato Crust
By phpbyte
0 Picture
Ingredients
- Crust:
- 1 1/2 cups all-purpose flour, plus 1/2 to 3/4 cup more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 2 Tablespoons cold butter or margarine, cut into small pieces
- 1 cup mashed sweet potatoes (from about 3 small roasted sweet potatoes, or one 15-ounce can, rinsed and drained)
- Filling:
- One 14 1/2-ounce can low-sodium/low-fat chicken broth
- 1 1/2 cups whole or low-fat milk
- 1/2 cup all-purpose flour
- 1 Tablespoon butter or margarine
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- 2 cups mixed frozen vegetables
- 3 1/2 cups cooked chicken, skin and bones removed, cut into 1-inch pieces (from 1 medium-size rotisserie chicken, approximately 2 pounds)
- Salt and pepper to taste
Details
Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
To make crust:
In a large bowl, thoroughly combine the 1 1/2 cups flour, baking powder, salt and thyme. Use two forks or clean hands to cut in the butter until the mixture resembles coarse crumbs. Add the mashed sweet potatoes and mix with your hands until the mixture comes together and forms a soft dough. Gather the dough and press it together into a ball; then flatten it to form a disk. Place the dough in a Ziploc bag to chill in the refrigerator for at least 2 hours or overnight.
Step 2
To make filling:
Preheat the oven to 400 F. Spray a 9-by-9-inch glass baking dish (or any oven-safe baking dish that will hold about 1 quart) with nonstick cooking spray; set aside.
Step 3
In a medium-size pot, combine the chicken broth and milk. Gradually whisk in the flour, making sure the mixture is completely smooth. Place the pot on the stove and turn the heat to medium. Add the butter, garlic and thyme. Bring to a simmer and cook for about 8 to 10 minutes, whisking continually until the mixture begins to thicken. Stir in the frozen vegetables and cook for 20 seconds. Remove the pot from the heat and stir in the chicken, salt and pepper. Pour the filling into the reserved baking dish from Step 2 and set aside.
Step 4
On a clean countertop or pastry mat that's been lightly floured, roll out the dough until it's about 1/4-inch thick and roughly 10 inches square using more flour for dusting as needed if the dough is too sticky. Place the rolled-out dough over the baking dish (from Step 3), trim excess dough and crimp the sides by lightly pinching the dough along the edges to seal the pot pie and form a decorative edge. Cut a couple of small vent holes in the dough on the top of the pie with a knife and bake at 400 degrees F for 30 minutes until the crust is lightly browned. Allow the pot pie to cool for at least 15 minutes before serving so it can set.
Review this recipe