Chicken Pie with Sweet Potato Crust

Name: Chicken Pie with Sweet Potato Crust
Yield: Serves 4 to 6
Cuisine: Americas
Ingredients: 1 tablespoon chopped parsley; 1 lb. cubed cooked chicken; 6 small white boiled onions; 6 oz. cooked green peas; 6 oz. cooked diced carrots; Sweet Potato Crust; 2 tablespoons sherry (optional); Salt, freshly ground pepper; 8 fl oz. milk; 8 fl oz. chicken stock; 1½ oz. butter; 3 tablespoons plain flour

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

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.

Ingredients

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

Americas
Barbados
Main course
Caribbean

Method

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