From: Woman's Day US
Yields:
4
Prep Time:
30 mins
Total Time:
55 mins
Cal/Serv:
834
Sweet potato adds sweetness and nutrients to this easy version of a homestyle favorite.
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Ingredients
- 2 Tbsp. olive oil
- 1 large onion
- kosher salt
- Pepper
- 1 lb. sweet potatoes
- 1 rotisserie chicken
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 2 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 cup 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
Directions
- 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.
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