CHICKEN AND SWEET POTATO POT PIE

Chicken and Sweet Potato Pot Pie image

Provided by Chris Reynolds

Categories Pot Pie

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

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2 tablespoons olive oil, plus more for ramekins
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb sweet potato, peeled and cut into 1/2-inch pieces
2 -2 1/2 lbs cooked whole chickens
1/4 cup flour
1/2 cup white wine
2 cups low sodium chicken broth
1 cup frozen peas, thawed
1 cup flat leaf parsley, chopped
1 tablespoon fresh tarragon, chopped (optional)
1/8 teaspoon ground nutmeg
1 sheet puff pastry, thawed
1 large egg, beaten

Steps:

Heat oven to 375°F Oil four 12 oz ramekins, or use a 9" pie plate.
Heat the oil in a large skillet on medium heat. Add the onion, salt and pepper. Cook, covered, stirring occasionally, for 6 minutes. Add the sweet potatoes and cook, covered, stirring occasionally until tender, 8 to 10 minutes.
Meanwhile, shred chicken discarding bones and skin; set aside.
Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Gradually stir in the wine and then the broth and bring to a boil.
Add the chicken, peas, parsley, tarragon, and nutmeg.
Divide the mixture among the prepared ramekins (about 3/4 C each).
Using a 4" round cookie cutter, cut out 4 pieces of puff pastry. Place the pastry on top of the ramekins.
Place the pot pies on a rimmed baking sheet (line with foil to catch drips). Brush pastry with beaten egg. Bake until puffed and golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 949, Fat 55.7, SaturatedFat 14.2, Cholesterol 153.4, Sodium 707.3, Carbohydrate 68, Fiber 7.3, Sugar 9.1, Protein 38.8