Chicken Pot Pie with Sweet Potato Biscuit Crust

Makes 6 servings

Yummy! Yummy! Yummy! But you can do the easier version by buying a cooked chicken, broth in box or cans, and canned sweet potato.

ingredients

1
Heat oven to 350F
2
Butter cookie sheet.
3
In medium bowl, combine flour, baking powdr,sugar, and salt; mix well. Add cream and sweet potato; mix or knead until dough forms. Turn onto lightly floured surface; roll or press until about 1/2 to 3/4 inch thick and the dimension of 2 1/2 quart casserole.
4
Brush with melted butter. Place on buttered cookie sheet. Bake at 350 for 20 to 25 minutes or until golden brown.
5
Wash chicken; cook chicken in broth until chicken is fork tender and juices run clear, about one hour.
6
Remove chicken from broth; set aside until cool. Skim broth,cook over high heat until about 1 1/2 good quality broth remains. Add carrots, celery, onion, and mushrooms; simmer until vegetables are crisp-tender. While vegetables are cooking, remove chicken meat from bones, discarding all skin.
7
In another saucepan, melt butter over medium heat. Add flour, stirring constantly with wooden spoon; cook 5 minutes. Whisk into broth and vegetables; bring to a boil, stirring constantly. Reduce heat; simmer 5 min.
8
Add chicken meat to vegetalbe mixture; stir in cream, herbs, salt & pepper. Simmer an additional 2 to 3 minutes.
9
Spoon mixture into 2 1/2 quart casserole; carefully placing crust over top.