295: Chicken Pot Pie with Sweet Potato Crust

One day I got an email with the recipe for Chicken Pot Pie with Sweet Potato Crust (link no longer works). It sounded a little different, so I decided to try it.

I decided I wanted to buy and cook whole sweet potatoes to use in the crust rather than buy a can of them to use. I microwaved a couple of sweet potatoes, but unfortunately I think they weren’t really as soft and moist as ones from a can would have been. I had to add a little extra water to the crust dough so I could knead it together. I formed a disk with the dough, wrapped it up, and chilled it overnight until I was ready to make dinner.

The filling came together as described in the recipe. I used 2 and a half cooked chicken breasts in the filling, but I didn’t measure the quantity so I don’t know how many cups that was. I added an entire bag of frozen mixed vegetables, which I believe was more vegetables than the recipe called for. I poured it in a 9×9 inch pan and rolled out the dough.

The dough was a little drier than I think it was supposed to be (plus it was cold), so it was a little difficult to roll out. I rolled it out to 10 inches, but as a round, not as a square. This meant that the corners weren’t covered, so I tore off the edges and patched them around the corners. I didn’t make edges out of the crust; I just made it fit inside the pan on top of the filling. I cut a few slits into the crust and baked it for 30 minutes. I let it cool for about 20 minutes before we ate it.

Chicken Pot Pie with Sweet Potato Crust

This was okay. It was kind of neat having the sweet potato flavor in the crust, although I’m pretty sure I’ve made better crusts before. The filling itself was okay – I didn’t season it enough. I think it needed a little onion (it only called for garlic), more pepper than I added (I thought I added enough but it wasn’t), and perhaps an additional herb other than time. The filling had a nice texture, though, and there was enough to go with the crust. Alex enjoyed this and the leftovers. I don’t think I’ll make this again, but I might try incorporating sweet potato into my usual pie crust sometime.

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