Chicken Pie With Sweet Potato Crust

• 3 cups cubed cooked chicken
• 1 cup diced cooked carrots
• 6 pearl onions, cooked
• 1 tablespoon chopped fresh parsley
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup evaporated milk
• 1 cup chicken broth

1. Combine first 4 ingredients; spoon into a 10- x 6- x 2-inch baking dish.
2. 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 Sweet Potato Crust. Turn pastry edges under; press firmly to rim of casserole to seal, and flute. (Make decorative design with excess pastry.) Cut slits in crust to allow steam to escape. Bake at 350u0b0 for 40 minutes or until crust is lightly browned.

chicken, carrots, pearl onions, parsley, flour, salt, pepper, milk, chicken broth

Taken from www.myrecipes.com/recipe/chicken-pie-with-sweet-potato-crust (may not work)