SWEET POTATO CHICKEN PIE -OR - CHICKEN PIE WITH SWEET POTATO

SWEET POTATO CHICKEN PIE

“CRUST”:
2 (18 oz.) cans yams, drained or 3 fresh cooked yams
1/2 t. nutmeg
1/4 t. allspice
1/4 t. salt, optional
2 T. butter, melted
1 T. sherry, optional

Mash soft yams well adding spices with melted butter and sherry. Line a 9 inch pie plate, building up the edges.

FILLING:
2 T. butter
1 med. onion, sliced or minced
1 or 2 (3 oz.) cans sliced mushrooms, drained
1/2 c. quartered lg. stuffed olives, optional
1 can cream of mushroom or celery soup, undiluted
Dash of pepper
2 c. cooked chicken, cubed

Sauté minced onion in skillet with butter until tender. Add mushrooms with their liquid and the remaining ingredients, stirring occasionally. Pour mixture into yam pie crust. Bake 30 minutes in 350* F. oven.

CHICKEN PIE WITH SWEET POTATO CRUST

FILLING:
3 c. cubed cooked chicken
1 c. diced cooked carrots
6 pearl onions, cooked
1 T. chopped fresh parsley or 1 t. dried
2 T. flour
1 t. salt
1/8 t. pepper
1 c. evaporated milk
1 c. chicken broth

Combine first four ingredients and spoon into a 10 x 6 x 2-inch baking dish. Combine flour, salt and pepper in a heavy saucepan. Gradually stir in milk and broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour sauce over chicken-vegetable mixture; top with crust. Turn pastry edges under and press firmly to rim of casserole to seal, then flute. Cut slits in crust to allow steam to escape. Bake at 350* F. for 40 minutes or until crust is lightly browned. Yield: 6 servings.

CRUST:
1 c. flour
1 t. baking powder
1/2 t. salt
1 c. cooked mashed sweet potatoes
1/3 c. butter or margarine, melted
1 egg, beaten

Combine flour, baking powder and salt; stir in remaining ingredients, blending well. Refrigerate dough at least 2 hours. Turn dough out into a lightly floured surface. Roll to 1/4 inch thickness; trim to 1/2 inch larger than casserole. Yield: Pastry for 1 single-crust pie.