THE PIE:

3 c. cubed cooked chicken
1 c. diced cooked carrots
6 pearl onions, cooked
1 tbsp. chopped fresh parsley
2 tbsp. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1 c. evaporated milk
1 c. chicken broth

Combine first four ingredients and spoon into a 10 x 6 x 2-inch baking dish.

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 crust. Turn pastry edges under and press firmly to rim of casserole to seal, then flute. Cut slits in crust to allow steam to escape. Bake at 350 degrees for 40 minutes or until crust is lightly browned. Yield: 6 servings.

THE CRUST:

1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. cooked mashed sweet potatoes
1/3 c. butter, melted
1 egg, beaten

Combine flour, baking powder and salt; stir in remaining ingredients, blending well. Refrigerate dough at least 2 hours. Turn dough out into a lightly floured surface. Roll to 1/4 inch thickness; trim to 1/2 inch larger than casserole. Yield: Pastry for 1 single-crust pie.