Chicken Pot Pie with Sweet Potato Crust

Serves 6

6 chicken breasts, 4 oz each, cooked and cubed
6 small onions, peeled and cooked whole
1 T chopped parsley
3 T four
3 T margarine
3/4 C low-sodium chicken broth
3/4 C skim milk
2 T sherry
2 tsp dried vegetable flakes
3/4 C whole-wheat flour
1 tsp baking powder
1/2 tsp cinnamon
2 C cooked and mashed sweet potato
2 T margarine

Arrange chicken, onion, and parsley in a baking dish. In a small pan, blend 3 T flour and margarine until smooth; slowly whisk in broth and milk. Cook, stirring constantly, until thickened. Add sherry and vegetable flakes; pour over the chicken.

Sift 3/4 C flour with baking powder and cinnamon. Cut in margarine until crumbly. Mix with sweet potato. Roll or pat out to fit the shape of the baking dish, allowing about 1/4-inch space around the edge so steam can escape; place on top of the chicken. Bake at 350° for about 45 minutes, or until golden brown.