1/4 teaspoon chili powder, to taste
Looking for something to do this weekend? Find what you need in our Weekend Entertainment Guide newsletter.
1/4 teaspoon nutmeg
1 cup cream (see cook's note)
1 cup chicken broth
Combine 1 cup flour, salt and nutmeg. Stir in sweet potato, butter and egg, blending well. Set aside.
Heat oven to 350 degrees.
Put 2 tablespoons olive oil in heavy frying pan over medium heat. Cut carrot, turnip and kohlrabi into 1/2-inch dice — should total about 2 cups — and put in pan. Cook for 15 minutes, stirring occasionally.
Chop onions and add with rosemary to root vegetables in pan. Cook, stirring occasionally, until onions turn translucent. Add chicken to pan and mix thoroughly. Spoon vegetable-chicken mixture into a 10-inch pie pan.
Put remaining oil in a heavy saucepan over medium heat. Add 2 tablespoons flour, salt, pepper, chili powder and nutmeg. Gradually stir in cream and broth. Cook over medium heat, stirring constantly, until thickened and bubbly.
Pour sauce over vegetable-chicken mixture. Spread sweet potato mixture over filling; leave a few holes for steam to escape.
Bake 40 minutes or until crust is lightly browned.
Cook's note: Flour can be all-purpose wheat flour or an alternative flour made from rice. To make a stiffer top crust that can be rolled out, double the amount of flour and add 1 teaspoon baking powder, then refrigerate dough before rolling out to 1/4-inch thickness. For filling, could substitute other root vegetables such as potatoes for turnip and kohlrabi. Could substitute milk for cream.
— Adapted by Chris Copley, assistant Lifestyle editor
2 1/2 cups walnuts
1/4 teaspoon kosher salt
2 tablespoons butter, melted