Tuesday, October 21, 2014

Chicken and Sweet Potato Pot Pie

I made a pot pie recently with sweet potatoes, and now there is no going back!

1 rotisserie chicken 
1 packages pie crust
2-3 sweet potatoes
2 Tb butter or oil
3-4 carrots
1 can chicken broth
1/2 cup frozen corn
1/4 cup frozen peas
2 Tb. cornstarch
1/3 cup water

Remove chicken from the bone, and chop into chunks. Peel the carrots and sweet potatoes and chop. In saucepan, sauté potatoes and carrots for several minutes, then add broth and bring to boil. Cook for 5-8 minutes. Add chicken, corn and peas. Mix cornstarch in water, and add to saucepan. Stir till it thickens. If it does thicken within a few minutes, add more cornstarch/water mixture a little bit at a time. 

Place pie crust in pan, pour in filling, and top with remaining pie crust. Slit the top, and cook at 400º for about 40 min, or until crust is golden. 

No comments: