Chicken and Sweet Potato Pot Pie

Name: Chicken and Sweet Potato Pot Pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Chris Reynolds

"A Woman's Day recipe."

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Ready In:: 55mins
Ingredients:: 15
Serves:: 4

ingredients

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

directions

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.

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RECIPE SUBMITTED BY

Chris Reynolds

212

<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>

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