Chicken Pie with Sweet Potato Crust

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

The boniato sweet potato, which has a brown or pink skin and white flesh, should be used in this dish. The yellow-fleshed sweet potato, often called a Louisiana yam, is far too sweet and its texture too moist for this pie crust.


  • 1 lb. cubed cooked chicken
  • 6 small white boiled onions
  • 6 oz.


Combine the chicken, onions, carrots, peas, parsley, and salt and pepper to taste and place in a soufflé or baking dish. Mix the flour and butter together. Heat the chicken stock and milk in a small saucepan and add the flour mixture. Cook, stirring, until thickened. Add sherry if liked, and pour over the chicken. Top with the crust. Bake in a