Name: Chicken and Sweet Potato Pot Pies
Prep time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp. olive oil; 1 large onion; kosher salt; Pepper; 1 lb. sweet potatoes; 1 rotisserie chicken; 1/4 c. all-purpose flour; 1/2 c. dry white wine; 2 c. low-sodium chicken broth; 1 c. frozen peas; 1 c. chopped fresh flat-leaf parsley; 1 tbsp. chopped fresh tarragon (optional); tsp. freshly grated or ground nutmeg; 1 sheet frozen puff pastry; 1 large egg

Step 1Heat oven to 375 degrees F. Oil four 12-ounce ramekins (each about 4-inch round) or a 9-inch pie plate.

Step 2Heat oil in a large skillet over medium heat. Add onion, 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, for 6 minutes. Add sweet potatoes and cook, covered, stirring occasionally until tender, 8 to 10 minutes.

Step 3Meanwhile, shred chicken, discarding skin and bones; set aside.

Step 4Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Gradually stir in wine and then broth and bring to a boil. Add chicken, peas, parsley, tarragon (if using), and nutmeg. Divide mixture among prepared ramekins (about 3/4 cup each). Place ramekins on a rimmed baking sheet.

Step 5Using a 4-inch round cookie cutter, cut out 4 pieces of puff pastry (or cut out one large circle). Place pastry on top of ramekins (or pie plate).

Step 6Place pot pies on a rimmed baking sheet. Brush pastry with egg and if desired, using a sharp knife, cut three slits in top of each piece of pastry. Bake until puffed and golden brown, 20 to 25 minutes.

Chicken and Sweet Potato Pot Pies

Ingredients

Directions

Recipe Headquarters