Chicken Pot Pie with Sweet Potato Crust

1 lb boneless chicken breast cooked, diced
1 cup sliced carrots
1/2 cup celery
1 medium onion
1 TBS parsley
6 TBS oil
6 TBS Rice Flour
1 cup rice milk
2 cup Chicken Broth
1 tsp salt
1 cup rice flour
2 mashed sweet potatos
1/3 cup oil
1 egg
¼ cup water

Place chicken, carrots, celery, and onions in a 2.5 quart pan.

In a sauce pan heat 6 TBS oil. Whisk in 6 TBS of rice flour to make a rue. Whisk in rice milk and chicken broth slowly. Season with salt and parsley. Pour over chicken.

In a bowl mix egg and ¼ cup of water. Mix in 1 cup rice flour, oil, and mashed sweet potato. Spread over chicken and sauce.

Bake at 350 for 35-40 minutes, until golden brown.

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