Chicken And Sweet Potato Pot Pie

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 heat oven to 375°f oil four 12 oz ramekins, or use a 9" pie plate.
• 2 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.
• 3 meanwhile, shred chicken discarding bones and skin; set aside.
• 4 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.
• 5 add the chicken, peas, parsley, tarragon, and nutmeg.
• 6 divide the mixture among the prepared ramekins (about 3/4 c each).
• 7 using a 4" round cookie cutter, cut out 4 pieces of puff pastry. place the pastry on top of the ramekins.
• 8 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.