Chicken and Sweet Potato Pot Pie

This recipe is so easy, I almost didn’t post it. But my husband thought it was so delicious I had to give you guys the recipe. The original recipe is from womansday.com and I have not changed anything about it (yet). The difficult and time consuming parts of pot pies are the puff pastry and cooking the meat. Here we skip all that by buying a rotisserie chicken and using store bought frozen puff pastry. The only downside is that this amount of chicken makes 2 full pot pies (or 8 single serving ramekin pot pies). If you don’t plan on eating that much right away, I suggest reserving the filling, storing it in the refrigerator, and making the second pot pie the next day. The longer the pot pie sits the more mushy the crust will become, so it’s better to make and eat fresh. 

INGREDIENTS makes 8 servings

2 Tbs olive oil

2 sweet potatoes, diced small

1 large onion, diced

1/2 tsp salt

1 tsp white pepper

pinch nutmeg

1/4 cup flour

1/2 cup dry white (or cooking) wine

2 cups chicken broth

1 small rotisserie chicken (about 5 cups meat), shredded

1 cup fresh flat-leaf parsley (about 1/2 bunch), chopped

2 sheets frozen puff pastry, defrosted

1 egg

INSTRUCTIONS

• 2 Tbs olive oil
• 2 sweet potatoes, diced small
• 1 large onion, diced
• 1/2 tsp salt
• 1 tsp white pepper
• pinch nutmeg

1. Preheat the oven to 375 degrees, and oil eight 6 oz oven safe ramekins or two pie plates. Heat the olive oil in a large pan over medium heat. Add the sweet potatoes, onion, salt, pepper and nutmeg. Cook until the potatoes are tender, about 10 – 12 min.

• 1/4 cup flour
• 1/2 cup dry white (or cooking) wine
• 2 cups chicken broth
• 1 small rotisserie chicken (about 5 cups meat), shredded
• 1 cup fresh flat-leaf parsley (about 1/2 bunch), chopped

2. Stir the flour into the potato and onion mixture and cook for about 1 min, stirring constantly until the white flour is no longer visible. Add in the wine and broth and bring to a boil. Add the chicken and parsley, and cook until heated through.

• 1 egg

3. If using ramekins, take one and trace 8 puff pastry circles to top each pot pie. If using pie plates, do the same with one of the plates. Fill the ramekins or pie plates with the chicken mixture. Place the cut puff pastry on top of the chicken in the pot pies. Whip the egg using a fork, and brush the egg mixture over the puff pastry. Place the ready to bake pot pies on a cookie sheet (for stability) and bake for 25 min.  Serve immediately.