Rosemary Sweet Potato Chicken Pot Pies

These rosemary sweet potato chicken pot pies are total wintery comfort food.  Puff pastry is used as a shortcut to get them on your table even quicker!

The plague has hit our house.  Again!

I should have anticipated that once Kai started going to daycare that he would be exercising his immune system.  And mine.

Since November we’ve had two colds and two bouts of the flu…I was lucky enough {lucky?} to only catch one bout of the flu, but not so lucky this time to avoid the cold.

I am currently yawning furiously to pop my ears while curled up on the couch with a hot cup of tea, and dreaming of warm comfort food of all kinds…such as these sweet potato chicken pot pies!

Rosemary Sweet Potato Chicken Pot Pies

Rosemary Sweet Potato Chicken Pot Pies

These sweet potato chicken pot pies were a TOTAL disaster the first time I made it.  As in a so-bad-we-had-to-order-pizza-disaster.  I’m used to kitchen flops, but usually they’re at least still edible!

I had imagined that this pot pie would be made with beer, and Ben brought home a Guinness for me to use.  I put the whole can in…that’s 440mL, aka: nearly half a litre.  Of Guinness.  Which is a pretty strong, bitter beer.  What was I thinking again?!

Needless to say the filling took on a really awful bitter taste that I couldn’t get out of my mouth the whole evening no matter how much water I drank.  Food blogger fail 🙁 …Pizza is was!

Rosemary Sweet Potato Chicken Pot Pies

It took me a few more tries to get these sweet potato chicken pot pies just right, but I think I’ve finally found the one: good {but not too strong} rosemary flavor, packed with sweet potatoes, and tender rotisserie chicken.  All swimming in a delicious wine and chicken stock sauce that is thickened slightly with flour.  I added a bit of chicken bouillon to really bring out the chicken flavors.

Rosemary Sweet Potato Chicken Pot Pies

I used a few shortcuts on this recipe to make it a little easier.  First of all, I used rotisserie chicken.  I found that it was so much more tender in this recipe than diced chicken breast or thighs that I cooked myself.

I LOVE the shortcut of using puff pastry!  We have always used a proper pie crust for our pot pies, but the puff pastry is so light and flaky.  And EASY!

I also liked preparing the filling ahead of time so that these pot pies were a totally realistic week-night dinner!  Just pop them into the ramekins, top with the puff pastry crust, and get them into the oven.  Dinner in under 30 minutes!

Even if you don’t prepare the filling ahead of time, it’s not a very labor-intensive meal.  Mostly just hanging around waiting for things to simmer/bake.  I recommend you pour yourself a glass of that left-over wine for those steps 😉

So.  This pot pie will definitely be on the menu at my house tonight.  Hopefully all of that sweet potato goodness will help me get rid of this cold!

More comfort food for us!

5.0 from 2 reviews
Rosemary Sweet Potato Chicken Pot Pies
Prep time
Cook time
Total time
Sweet potatoes, rosemary and chicken are simmered in wine and stock to make this delicious chicken pot pie filling. These individual pot pies use rotisserie chicken and are topped with puff pastry, saving you some extra time!
Recipe type: dinner
Serves: 6
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • ½ tbsp fresh rosemary, chopped
  • 1 cup white wine {I used Sauvignon Blanc}
  • 2 stalks celery, sliced
  • 2 carrots, peeled and sliced
  • 6 cups sweet potatoes {1 large, 700g}, peeled and diced into ½ inch cubes
  • 6 tbsp all purpose flour
  • 3 cups chicken stock
  • 1 bouillon cube* {enough to make 1 cup of stock}
  • ½ tsp Kosher salt
  • 20 grinds or so of pepper {to taste}
  • 3 cups rotisserie chicken, skin removed and chopped into 1 inch cubes
  • 1 package puff pastry, thawed {2 sheets}
  • 1 egg, lightly beaten
  1. In a large pot, heat oil over medium heat. Add the onion and sautee until soft and translucent, around 5 minutes.
  2. Add the garlic and rosemary, stirring constantly for one minute.
  3. Add the wine, scraping up all the bits from the bottom of the pan, and cook for 1-2 minutes until volume of wine has reduced to half.
  4. In a large bowl, toss the carrots, celery and sweet potatoes with the flour. Add the mixture to the pot, mixing everything up as best as you can.
  5. Add the chicken stock, bouillon cube, salt and pepper.
  6. Cover and bring to a boil, then remove lid, reduce heat, and simmer for 20 minutes, or until the sweet potato has softened.
  7. *While the sweet potatoes simmer you will want to pre-heat your oven to 375°F.
  8. Stir in the chicken.
  9. At this point, assess whether your sauce is thickened to your preferences. If you wish to have a thicker filling, whisk a tablespoon of flour with a tablespoon of water, then add to the filling. Repeat as needed.
  10. Divide mixture between 6 9-ounce ramekins.
  11. Roll out puff pastry to a10X12 inch square {you will need to get 3 pot pie lids out of one sheet} on a floured surface.
  12. Cut lids to be about a half inch wider than the ramekins. Drape puff pastry over ramekins, brush with beaten egg, and cut a few slits to allow venting while cooking.
  13. Place ramekins on a baking sheet in the oven, and bake for 15-20 minutes, until puff pastry is golden.

Products used in this recipe:


Tagged with →