Lunch: Chicken and Sweet Potato Pot Pies

Recipe by Woman's Day Kitchen Sweet potato adds sweetness and nutrients to this easy version of a homestyle favorite.

Ingredients

2 tbsp. olive oil
1 large onion
kosher salt
Pepper
1 lb. sweet potatoes
1 rotisserie chicken
1/4 c. all-purpose flour
1/2 c. dry white wine
2 c. low-sodium chicken broth
1 c. frozen peas
1 c. chopped fresh flat-leaf parsley
1 tbsp. chopped fresh tarragon (optional)
.13 tsp. freshly grated or ground nutmeg
1 sheet frozen puff pastry
1 large egg

Instructions

Heat oven to 375 degrees F. Oil four 12-ounce ramekins (each about 4-inch round) or a 9-inch pie plate.
Heat 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.
Meanwhile, shred chicken, discarding skin and bones; set aside.
Sprinkle 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.
Using 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).
Place 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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