Chicken and Sweet Potato Pot Pie

Instructions

1. 1

   In a skillet over medium-high heat, brown the onion and mushrooms in the oil. Season with salt and pepper. Set aside.

2. 2

   In a saucepan over medium heat, melt the butter. Add the flour and cook for 2 minutes, whisking constantly. Whisk in the broth and bring to a boil. Add the sweet potatoes, celery, beans and mushroom mixture. Bring to a boil and simmer gently for 10 to 15 minutes, stirring frequently, until the vegetables are tender. Add the chicken and adjust the seasoning. Transfer to a bowl and let cool. Cover and refrigerate for 1 hour.

3. 3

   Meanwhile, choose an 8-cup (2 litres) baking dish (a soufflé dish, for example). Roll out the dough so that the diameter is about 1 1/2inches (4 cm) larger than the dish. Place the dough on a baking sheet and refrigerate for 30 minutes.

4. 4

   With the rack in the middle position, preheat the oven to 400°F (200°C).

5. 5

   Spoon the chicken mixture into the dish. Cover with the dough and press on the rim of the dish. Using a pastry brush, cover the dough with beaten egg.

6. 6

   Bake for 40 to 45 minutes or until the pastry is golden brown. Let rest for 5 minutes before serving.