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Name: Sweet potato chicken pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup flour; 1tbsp baking powder; 1/4tbsp salt; 1 cup sweet potato mashed, cold; 1/3 cup Vegetable oil; 1 egg beaten; 1 1/2tsp thyme; Black pepper; 4tbsp Unsalted butter; 1 onion; 3 garlic; 4tbsp flour; 4 cups milk; 2 carrots peeled chopped boiled; 1 cup peas drained and cooked; 2 chicken; 1/4 cup parsley

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INGREDIENTS

1 cup flour
1tbsp baking powder
1/4tbsp salt
1 cup sweet potato ; mashed, cold
1/3 cup Vegetable oil
1 egg ; beaten
1 1/2tsp thyme
Black pepper
4tbsp Unsalted butter
1 onion
3 garlic
4tbsp flour
4 cups milk
2 carrots ; peeled chopped boiled
1 cup peas ; drained and cooked
2 chicken
1/4 cup parsley

INSTRUCTIONS

For the Crust

1. Pulse flour, baking powder, and salt for a few seconds in a food processor

2. Add sweet potatoes, oil, and egg, pulse until a dough has formed, about 2-3 minutes

3. Stir in thyme and pepper

4. Wrap in plastic wrap and refrigerate until you are ready to bake

5. Meanwhile, make the filling;

For the Filling

1. Preheat oven to 190 degrees

2. Melt butter in a medium saucepan over high heat

3. Add the onions and cook until soft

4. Add mushroom and cook until soft

5. Add garlic and cook 1 minute

6. Stir in flour and cook until golden brown, about 4-5 minutes

7. Slowly whisk in hot milk and cook until thickened

8. Reduce heat and cook for 5 more minutes, whisking occasionally.

9. Add carrots, potatoes, peas, and chicken to the sauce and gently fold to combine and heat

10. Season with salt, pepper, and thyme

11. Stir in parsley

12. Spoon hot filling into one large pie dish, or four individual ramekins.

13. Remove sweet potato dough from refrigerator

14. Roll out on a floured surface and cut out one large circle or four small circles (depending on what method you go with)

15. Brush the tops with 1 egg mixed with 1 tbsp water

16. Bake for about 10-12 minutes, until the crust is golden brown and flaky

17. Enjoy!

Notes

If the sauce is too thick, you can add more milk to thin it out

NOTES

Alert editor

Sweet potato chicken pie

1 cup flour
1tbsp baking powder
1/4tbsp salt
1 cup sweet potato mashed, cold
1/3 cup Vegetable oil
1 egg beaten
1 1/2tsp thyme
 Black pepper
4tbsp Unsalted butter
1 onion
3 garlic
4tbsp flour
4 cups milk
2 carrots peeled chopped boiled
1 cup peas drained and cooked
2 chicken
1/4 cup parsley

For the Crust
1. Pulse flour, baking powder, and salt for a few seconds in a food processor
2. Add sweet potatoes, oil, and egg, pulse until a dough has formed, about 2-3 minutes
3. Stir in thyme and pepper
4. Wrap in plastic wrap and refrigerate until you are ready to bake
5. Meanwhile, make the filling;

For the Filling
1. Preheat oven to 190 degrees 
2. Melt butter in a medium saucepan over high heat
3. Add the onions and cook until soft
4. Add mushroom and cook until soft
5. Add garlic and cook 1 minute
6. Stir in flour and cook until golden brown, about 4-5 minutes
7. Slowly whisk in hot milk and cook until thickened
8. Reduce heat and cook for 5 more minutes, whisking occasionally.
9. Add carrots, potatoes, peas, and chicken to the sauce and gently fold to combine and heat
10. Season with salt, pepper, and thyme
11. Stir in parsley
12. Spoon hot filling into one large pie dish, or four individual ramekins.
13. Remove sweet potato dough from refrigerator
14. Roll out on a floured surface and cut out one large circle or four small circles (depending on what method you go with)
15. Brush the tops with 1 egg mixed with 1 tbsp water
16. Bake for about 10-12 minutes, until the crust is golden brown and flaky
17. Enjoy!

Notes
If the sauce is too thick, you can add more milk to thin it out

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Nutrition

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Serving Size: 1 Serving (2199g)
Recipe Makes: 1 Servings

Calories: 2749
Calories from Fat: 1572 (57%)

Amt Per Serving		% DV

	Total Fat 174.7g	233 %
	Saturated Fat 47.4g	237 %
	Monounsaturated Fat 78.6g
	Polyunsanturated Fat 36.3g
Cholesterol 696.1mg		214 %
Sodium 1390.6mg		48 %
Potassium 4194.4mg		110 %
Total Carbohydrate 139.4g		41 %
	Dietary Fiber 18.8g	75 %
	Sugars, other 120.6g
Protein 156.5g		224 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2749

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