Chicken And Sweet Potato Potpies
- 30m Prep Time
- 25m Cook Time
- 55m Ready In
Individual chicken and sweet potato potpies with a flaky puff pastry crust. A comforting dinner made in ramekins for easy serving.
Ingredients
- 1 tbsp olive oil
- olive oil
- 0.5 large onion chopped
- Kosher salt and pepper
- 1/2 lbs sweet potatoes peeled and cut into ½-inch pieces
- 2 cooked boneless, skinless chicken breasts or rotisserie chicken breasts
- 2 tbsp all-purpose flour
- 1/4 cup dry white wine
- 1 cup low-sodium chicken broth
- 1/2 cup frozen peas thawed
- 1/2 cup fresh flat-leaf parsley chopped
- 1/2 tbsp fresh tarragon chopped
- Pinch of freshly grated or ground nutmeg
- 0.5 frozen puff pastry thawed
- 1 large egg beaten
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 83.7 mg
- Iron: 2.62 mg
- Magnesium: 56.1 mg
- Phosphorus: 223 mg
- Potassium: 740 mg
- Zinc: 1.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp olive oil
- olive oil
- Kosher salt and pepper
- 2 cooked boneless, skinless chicken breasts or rotisserie chicken breasts
- 2 tbsp all-purpose flour
- 1/4 cup dry white wine
- 1 cup low-sodium chicken broth
- Pinch of freshly grated or ground nutmeg
Prepare
- Chop 0.5 large onion
- 1/2 lbs sweet potatoes, peeled and cut into ½-inch pieces
- Thaw 1/2 cup frozen peas
- Chop 1/2 cup fresh flat-leaf parsley
- Chop 1/2 tbsp fresh tarragon
- Thaw 0.5 frozen puff pastry
- Beat 1 large egg
Let's Cook
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Step 1.
Heat the oven to 375°F. Lightly oil two 12-ounce (4-inch-diameter) ramekins with olive oil.
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Step 2.
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion, ¼ teaspoon salt, and ¼ teaspoon pepper. Cover and cook, stirring occasionally, for 6 minutes until the onion is softened.
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Step 3.
Add the peeled and diced sweet potatoes (½-inch pieces) to the skillet. Cover and cook, stirring occasionally, until tender, 8 to 10 minutes.
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Step 4.
While the vegetables cook, shred the cooked chicken breasts (discard skin and bones if using rotisserie chicken).
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Step 5.
Sprinkle the 2 tablespoons all-purpose flour over the cooked vegetables and stir constantly for about 1 minute. Gradually stir in the ¼ cup dry white wine, then the 1 cup low-sodium chicken broth, and bring to a boil, stirring.
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Step 6.
Add the shredded chicken, thawed frozen peas, chopped parsley, tarragon (if using), and a pinch of nutmeg to the skillet. Stir to combine. Divide the mixture evenly between the prepared ramekins. Place the ramekins on a rimmed baking sheet.
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Step 7.
Using a 4-inch round cookie cutter, cut out 2 rounds from the thawed puff pastry sheet. Place one pastry round on top of each ramekin, pressing gently around the edges.
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Step 8.
Brush the pastry tops with the beaten egg. Using a sharp knife, cut 3 small slits in the top of each pastry to allow steam to escape. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.