Ingredients:
3 cups cooked chicken or 3 cups cooked turkey, cut into bite-size pieces
1/2 cup carrots, coarsely chopped ( cooked)
1 cup butternut squash, peeled & cubed ( cooked)
1/2 onions, peeled & chopped ( cooked)
1/2 cup celery, coarsely chopped ( cooked)
1 cup peas ( cooked)
1 tablespoon fresh parsley, minced
6 tablespoons butter
3 garlic cloves, minced
6 tablespoons flour
1 cup half-and-half
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground thyme
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold mashed sweet potatoes
1/3 cup vegetable oil
1 eggs, well beaten
Directions:
Preheat oven to 350 F.
Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
In a saucepan, melt butter over medium heat.
Saute garlic for 2 minutes.
Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
Add half-and-half and chicken broth slowly, still stirring constantly.
Season with salt, pepper, and thyme.
Continue cooking and stirring until sauce boils and thickens.
Pour sauce over chicken and vegetble mixture.
Sift remaining cup of flour together with baking powder and salt into a bowl.
With a fork, work in mashed sweet potatoes with vegetable oil and egg.
Lightly flour a board and roll out dough with a rolling pin to about 1/4″ thick.
Cover casserole dish with dough and pinch edges all the way around.
Make several small slits in the dough.
Bake until crust is golden-brown (35-40 minutes).
Servings: 6
Time preparation: 30 min.
Time total: 65 min.