Chicken Pie with Sweet Potato Crust

a recipe from 250 ways to prepare Poultry and Game Birds (1940)

Another one of my favorites – the overly-complicated, but ultimately worth it recipes of the past. This one’s a little tricky, as it comes from 1940. The assumption is that you know how to cook some of the ingredients. I used my best judgement, and as you can see, subbed in frozen peas and carrots which worked overwhelmingly well. I also highly recommend a homemade stock if you’ve got it on this one (any kind will do). It adds a layer of flavor that can’t be matched.

For more from the Pi(e) Day Collection, click here!

Ingredients:

3 cups diced cooked chicken
1 cup diced cooked carrots
6 cooked small white onions
1 T chopped parsley
1 cup evaporated milk
1 cup chicken stock
2 T flour
1 t salt
1/8 t pepper

Sweet Potato Crust:
1 cup sifted flour
1 t baking powder
1/2 t salt
1 cup cold mashed sweet potato
1/3 cup melted fat
1 egg, well beaten

Directions:

Arrange chicken, carrots, onions and parsley in layers in casserole. Combine milk and chicken stock. Add slowly to flour, blending well. Cook until thickened, stirring constantly. Season and pour over chicken and vegetables in casserole. Cover with sweet potato crust. Bake in moderate oven (350*F) about 40 minutes. Serves 6 to 8.

Sweet Potato Crust:
Sift flour with baking powder and salt. Work in mashed potato, fat and egg. Add additional flour as needed to work into a dough. Roll 1/4″ thick and cover chicken pie.

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