facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken Pot Pie W/ Red Wine & Sweet Potatoes image

From Microwave Entertaining. Feel free to skip out on the pate brisse as its its own recipe in itself and just eat as a stew, if you'd like to use a storebought or homemade shell, just bake it as per directions beforehand fill it right before serving.

Provided by Michelle_My_Belle

Categories     Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb pastry dough, pate brisse (optional Pate Brisee) (optional)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves (minced)
1 tablespoon flour
1 cup dry red wine
1 1/4 lbs sweet potatoes (peeled and cut into 1 inch cubes)
20 white pearl onions (peeled, or 16 ounces frozen)
2 tablespoons tomato paste
1 1/2 lbs boneless skinless chicken breasts (cut into 1 inch cubes)
8 ounces mushrooms (quartered)
1 1/2 cups chicken stock (or broth)
1 tablespoon lemon juice
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
salt (to taste)
2 sprigs tarragon (4 inches long, or 1 tsp dried)


  • In 4-quart casserole dish combine butter, oil and garlic.
  • Cover with plastic wrap leaving one end turned back and cook on high for 1 1/2-2 minutes on high or until butter is melted.
  • Stir in flour.
  • Add wine and stir.
  • Cover and cook again 2-3 minutes to boil and thicken.
  • Stir in sweet potatoes and onions.
  • Cover again and cook on high 12-14 minutes; stirring after 6; until potatoes are tender.
  • Stir in remaining ingredients and cook covered on high for 20-22 minutes; stirring after 10; or until chicken is cooked through and tender.
  • Let stand covered 10 minutes.
  • To serve: spoon into 6 ramekins or soup plates (or premade pie shell) and (optional) place 2 pate brisee cutouts on top of each.

There are no comments yet!