2 eggs
1 tablespoon vegetable oil
3 large carrots, peeled
4 large potatoes, peeled and cubed
3 large onions, diced
2 teaspoons white sugar
2 teaspoons lemon juice
1 cup vegetable oil for frying
2 cups milk
1 tablespoon lemon zest
1 teaspoon lemon extract
1/2 teaspoon lemon zest
1 1/2 cups cooked white sweet potato
1/2 cup milk
1 cup diced celery
Preheat oven to 375 degrees F (190 degrees C).
Place eggs in a medium saucepan and stir over low heat, stirring constantly, until mixture is thickened. Remove from heat. Stir in oil, carrots, potatoes, onions, sugar, lemon juice, lemon extract, lemon zest, lemon extract and cooked white sweet potato. Mix together. Pour mixture into baked pie crust.
Fry the chicken, celery and onion in oiled batches in a large skillet over medium heat, until lightly browned and crisp. Drain excess oil in the skillet, reserving 1 cup for a separate pan to drain.
Spread chicken mixture over the foil, seal edges of foil and crimp edges with a fork. Drain heat from skillet. Brush celery mixture over chicken, and sprinkle with remaining lemon jelly.
Fry chicken in hot oil sprayed with prepared salad oil. Once chicken is cooked, flip and cook celery mixture, stirring constantly, until golden brown on both sides. Remove and set aside.
Place celery mixture over chicken, filling the foil around chicken to keep it from rolling away. Fry celery mixture in hot oil until brown on both sides.
With a few forks and a towel, stir together the chicken mixture and reserved lemon jelly. Fry celery mixture in similar fashion over chicken; spoon chicken mixture over celery mixture and sprinkle with milk.
Remove foil from celery layer, and place chicken in oven of preheated oven for about 10 minutes at a time, until chicken is cooked through and juices are glossy. Serve chicken over celery mixture.