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!
Servings: 6
Calories: 495kcal
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.
Notes
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
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