Rosemary Sweet Potato Chicken Pot Pies

These rosemary sweet potato chicken pot pies are the perfect thing to cozy up with when the weather turns cold. Spoon through the buttery puff pastry crust and into a hearty and creamy sweet potato rosemary and chicken filling!

When I think of comfort food, so often my mind goes to soups and stews. Thai slow cooker wild rice soup and crockpot chicken noodle soup are two of our all-time faves! Chicken pot pie is another of our family's favorite comfort foods.

These rosemary sweet potato chicken pot pies make me happy for so many reasons: they are served in ramekins for single serve portions, and the rosemary + sweet potato makes them a little bit unique from a classic chicken pot pie.

Approved by my Aussie hubby (who takes his chicken pot pies very seriously!), these can also work to partially make ahead for busy nights.

Rosemary sweet potato filling

To prepare the filling, we work on building layers of flavors. This starts by sauteeing an onion in olive oil to soften and transform the raw, sharp onion flavor to soft, savory and slightly sweet. Next, we add garlic and fresh rosemary and cook for a minute, until fragrant.

Next, we deglaze the pan by adding white wine. Scrape up all the brown bits in the bottom of the pot, while simmering the wine until reduced by half to evaporate off any alcohol.

We are now ready to add our carrots, celery and sweet potatoes to the pot; make sure to toss them in flour first, as this will help to thicken the sauce. Add in cooked + cubed chicken, chicken stock, bouillon and salt and pepper. Simmer for around 20 minutes, until sweet potatoes are softened and sauce is thickened.

Puff pastry crust

Traditional chicken pot pie uses a classic pie crust, but to save time, we are using a store bought puff pastry crust. It also adds a buttery, flaky element with textural contrast and flavor that goes well with the rosemary sweet potato filling.

On a floured surface, use a rolling pin to roll out the puff pastry into a 10 x 12 inch square. Each package should come with two sheets, so you will need to get 3 lids from each sheet. Cut lids to have at least a 1 inch overhang from all sides of ramekins for chicken pot pies.

Assembling the pot pies

For individual chicken pot pies, you will need six 9 ounce ramekins- here are some similar to what I've used. Make sure that whatever you use is oven safe.

Divide the chicken pot pie filling evenly between the ramekins, then drape the puff pastry over top. Brush puff pastry with a beaten egg, and cut a few slits into the top to allow venting while baking.

Bake for 15-20 minutes, until the puff pastry is golden.

Prep ahead and storage tips

One great way to get a head start on dinner is to prep the sweet potato rosemary filling ahead. You can prep it ahead and store in the fridge for up to 4 days, and even freeze it for up to 3 months.

When we were routinely making chicken pot pies, we would double up on the filling and freeze half...it's a great way to get a head start on dinner!

I do believe you'd be able to store the fully cooked chicken pot pies in the fridge for up to 4 days as well, but can't say with 100% certainty without retesting.

Recipe tips

• this recipe requires cooked chicken; as a shortcut I've used rotisserie chicken
• you are welcome to swap the puff pastry for a classic pie crust (here's a great looking recipe!), but I am not sure if the cook time will be the same
• I recommend baking the ramekins on a baking sheet to get them in and out of the oven easily

More comfort food recipes

• Chili Pot Pies with Cornbread Crust
• Sea Salt & Oregano Domino Potatoes?
• Cheesy Chicken, Butternut Squash and Sage Lasagna Bake
• Hearty Lentil Soup
• Smoky Slow Cooker Turkey Chili

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Rosemary Sweet Potato Chicken Pot Pies

5 from 6 votes

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

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These rosemary sweet potato chicken pot pies are the perfect thing to cozy up with when the weather turns cold. Spoon through the buttery puff pastry crust and into a hearty and creamy sweet potato rosemary and chicken filling!

6

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 onion (diced)
• ▢ 3 cloves garlic (minced)
• ▢ ½ tablespoon fresh rosemary (chopped)
• ▢ 1 cup white wine (I used Sauvignon Blanc)
• ▢ 2 stalks celery (sliced)
• ▢ 2 carrots (peeled and sliced)
• ▢ 6 cups sweet potatoes (roughly 1 large 700 g, or 3-4 small; peeled and chopped into ½ inch cubes)
• ▢ 6 tablespoons all purpose flour (54 g)
• ▢ 3 cups chicken stock
• ▢ 1 bouillon cube (enough to make 1 cup of stock)
• ▢ ½ teaspoon Kosher salt
• ▢ 20 grinds or so of pepper )to taste)
• ▢ 3 cups cooked chicken (skin removed and chopped into 1 inch cubes)
• ▢ 1 package puff pastry (thawed {2 sheets})
• ▢ 1 egg (lightly beaten)

Instructions 

• In a large pot, heat oil over medium heat. Add the onion and sautee until soft and translucent, around 5 minutes.
• Add the garlic and rosemary, stirring constantly for one minute.
• 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.
• 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.
• Add the chicken stock, bouillon cube, salt and pepper.
• Cover and bring to a boil, then remove lid, reduce heat, and simmer for 20 minutes, or until the sweet potato has softened.
• *While the sweet potatoes simmer you will want to pre-heat your oven to 375°F.
• Stir in the chicken.
• 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.
• Divide mixture between six 9-ounce ramekins.
• Roll out puff pastry to a 10X12 inch square {you will need to get 3 pot pie lids out of one sheet} on a floured surface.
• 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.
• Place ramekins on a baking sheet in the oven, and bake for 15-20 minutes, until puff pastry is golden.

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Tips:

To prep ahead

Filling may be cooked through and stored in the fridge for up to 4 days, or in the freezer for up to 4 months.

After baking the pot pies, they will keep well in the fridge for at least 2 days.

Shortcut

Use store-bought rotisserie chicken and puff pastry.

Nutrition Information

Serving: 1pot pie, Calories: 495kcal, Carbohydrates: 61g, Protein: 11g, Fat: 20g, Saturated Fat: 5g, Cholesterol: 31mg, Sodium: 739mg, Potassium: 778mg, Fiber: 6g, Sugar: 10g, Vitamin A: 22365IU, Vitamin C: 7mg, Calcium: 74mg, Iron: 3mg

Author: Denise Bustard

Course: Dinner

Cuisine: Italian

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