Chicken And Sweet Potato Hand Pies Recipes

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CHICKEN AND SWEET POTATO POT PIE



Chicken and Sweet Potato Pot Pie image

Make and share this Chicken and Sweet Potato Pot Pie recipe from Food.com.

Provided by Chris Reynolds

Categories     Pot Pie

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

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

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