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Chicken Pot Pie with a Sweet Potato Dumpling Crust





This cold, snowy weather we having been having recently, has really given me a craving for the comfort foods of my childhood-  hearty soups, pot roast, old-fashioned stews, pot pies of any kind ( any savory dish that is encased in pastry is my idea of comfort food heaven.) It is as far from fancy-schmancy as you can get, but it definitely hits the spot on a cold day. I took one of my favourite chicken pot pie recipes and I played around with it a bit, to make it a little lighter. I reduced the amount of butter and flour in the sauce and added a cornstarch slurry as a thickener. I also cooked the vegetables in cooking spray instead of oil, which shaves off a lot of fat and calories. I  added sweet potato the the topping, which reduced the amount of butter but still gave it a nice tender crust. My husband and I both really loved this one. It is belly-warming, soul-satisfying perfection on every level.





Chicken Pot Pie with a Sweet Potato Dumpling Crust
serves: about 6

Filling:

2 Tbsp. butter
2 Tbsp. unbleached flour
1 heaping Tbsp. cornstarch,
 mixed with a little cold milk
3 large carrots, diced
3 ribs celery, diced
1 yellow onion, chopped
2 cups mushrooms, cleaned and quartered
1/2 tsp. dried thyme
2 cups chicken stock
1 cup low fat milk
4 cups cooked, diced chicken
cooking spray

Dumpling Crust:

1 cup. unbleached flour
2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped chives
1/4 cup cold butter, cubed
1/3 cup low fat milk
1 1//2 cups cold, cooked sweet potato, mashed


Preheat oven to 400 F. Spray a large baking sheet with cooking spray. Season carrots, celery and onion with salt and pepper and roast for about 30 minutes or until tender and lightly browned. Meanwhile, spray a large sauce pan with cooking spray, saute mushrooms over med-high heat until they are browned and all the liquid has been released. Melt butter over medium heat. Add flour and cook for a couple of minutes. Whisk in chicken stock, thyme and milk. Let thicken for a few minutes. Add cornstarch mixture and bring to a gentle boil. Remove from heat, stir in diced chicken and roasted vegetables. Season to taste. Pour into a greased 3 quart deep casserole dish. Place on a baking sheet for easier clean-up.

In a medium bowl, sift together remaining dry ingredients. Add parsley, chives and cold, cubed butter. Mix with your fingertips until butter is the size of small peas. Mix milk and cold sweet potato together and add to mixture. Stir until just combined. Evenly spoon topping over casserole, smoothing the top with the back of a spoon. Make a couple of slits in the top.  Bake in a preheated
400 F oven 40-45 minutes or until bubbly and golden brown. Let sit for 10 minutes before serving.


Tags: Chicken, Pot Pie, Main, Sweet Potato

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