A delicious pot pie filled with sweet potatoes, ham, chicken and root vegetables.
ingredients
directions
Preheat oven to 450 degrees F (200 degrees C).
In dutch oven, combine chicken stock, ham, vermouth (if using), carrots, celery, sweet potatoes, bay leaf and savory; bring to boil.
Reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender-crisp.
Add peas and red pepper; simmer for 2 minutes.
Drain, reserving liquid; discard bay leaf.
Set vegetable mixture aside.
In Dutch oven, melt butter over medium heat; cook onion for 3 minutes or until softened.
Sprinkle with flour; cook, stirring, for 3 to 4 minutes or until lightly golden.
Stir in mustard.
Gradually whisk in reserved liquid until smooth.
Increase heat to medium high; cook, whisking constantly, until boiling and thickened.
Add reserved vegetable mixture and chicken; season with salt and pepper to taste.
Pour into 12 cup (3 L) casserole dish.
On lightly floured surface, roll out pastry to 1/4 inch (9 mm) thickness.
With floured cutters, cut out desired shapes.
Overlap cutouts over entire casserole; brush with milk.
Bake on baking sheet for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.