3 cups cooked chicken, diced
1 cup cooked sliced carrots
6 small white onions, quartered and cooked
1 tablespoon chopped parsley
3 tablespoons flour
1 cup milk
1 cup chicken broth
salt and pepper

Layer chicken, carrots, onion, and parsley in a greased 21/2-quart casserole. Combine flour and a small amount of milk in a saucepan, blending until smooth. Gradually stir in remaining milk and chicken broth. Cook over low heat until thickened. Add salt and pepper. Pour sauce over chicken and vegetables in casserole. Cover the mixture with sweet potato crust and bake at 350°F for 45 minutes.

Serves 6-8.

Sweet Potato Crust:

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1 cup cold sweet potatoes mashed
1 egg, beaten

Combine flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add sweet potatoes and egg, blending well. Roll dough out on a lightly floured surface to 1/4-inch thickness. Place over vegetables in casserole.