Chicken and Sweet Potato Pot Pie

Instructions

1. In a skillet over medium-high heat, brown the onion and mushrooms in the oil. Season with salt and pepper. Set aside.
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. 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. With the rack in the middle position, preheat the oven to 400°F (200°C).
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. Bake for 40 to 45 minutes or until the pastry is golden brown. Let rest for 5 minutes before serving.