These were a big hit, (thanks for the recipe Kristi)!
I got the large ramekins (6 oz. souffle dishes) at Cost Plus World Market.
Chicken & Sweet Potato Pot Pies
Best Halloween Dinner ever. To make this festive, shape the pie top to look like a jackolantern!Ingredients
2 Tbsp olive oil
1 Lb sweet potatoes (about 3-4) cut into 1/2 inch pieces (I used one large yam and chopped then microwaved it for a couple minutes first).
1 large onion, chopped
salt and pepper
1/4 cup all purpose flour
2 cups chicken stock-maybe a little more
1 small rotisserie chicken, meat shredded (I bought a large rotisserie chicken and
used the leftovers after we had it for dinner the first day.)
1/4 cup dried parsley or 1 cup fresh flat-leaf parsley, chopped
1/4 tsp freshly grated or ground nutmeg
2 sheets frozen puff pastry, thawed
1 egg, beaten (optional - I don't do this part)
STEP ONE: shred chicken
STEP TWO: chop onion and sweet potatoes
STEP THREE: heat oven to 375. Pam 6 large ramekins or small pie tins (3 1/2 inch round)
STEP FOUR: Heat oil in a large skillet (one that has a lid). Cook onions and sweet potatoes - could also add celery if you want - until tender, 10 to 12 minutes.
STEP FIVE: Stir in the flour and cook for 1 minute
STEP SIX: Gradually stir in chicken stock and bring to a boil
STEP SEVEN: Add the chicken, nutmeg, and parsley
STEP EIGHT: Cut out circles out of the puff pastry that cover the top of the pie
STEP NINE: brush with beaten egg
STEP TEN: cook until puffed and golden brown, 20 - 25 minutes
Looks delicious!
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