1 cup cooked and diced chicken
1 cup cooked and diced carrot
6 small onions, cooked
1 tablespoon chopped parsley
1 cup evaporated milk
1 cup chicken broth
2 tablespoons all-purpose flour
1 teaspoon salt
a pinch of black pepper
Sweet Potato Crust
1 cup all-purpose flour
1/4 teaspoon active dry yeast
1/2 teaspoon salt
1/3 cup cooked and mashed sweet potato
1/3 cup melted butter
1 egg, well beaten
1 cup cooked and diced chicken
1 cup cooked and diced carrot
6 small onions, cooked
1 tablespoon chopped parsley
1 cup evaporated milk
1 cup chicken broth
2 tablespoons all-purpose flour
1 teaspoon salt
a pinch of black pepper
Sweet Potato Crust
1 cup all-purpose flour
1/4 teaspoon active dry yeast
1/2 teaspoon salt
1/3 cup cooked and mashed sweet potato
1/3 cup melted butter
1 egg, well beaten
Layer the chicken, carrot, onions, and parsley in a baking dish
Mix together the milk and chicken broth
Add the flour slowly, stirring well to combine
Cook until thickened, stirring constantly
Season to taste and pour over the chicken and vegetables in the baking dish
Cover with the Sweet Potato Crust made by: sift together the flour, yeast, and salt
Add the sweet potato, butter, and egg
Mix until a dough forms
Roll out thinly and place on top of the chicken mixture
Bake in a moderate oven for about 40 minutes
Serve warm, 6-8 servings.
