Chicken And Sweet Potato Potpies

Let's Cook

1. Step 1.

   Heat the oven to 375°F. Lightly oil two 12-ounce (4-inch-diameter) ramekins with olive oil.

2. 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.

3. 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.

4. Step 4.

   While the vegetables cook, shred the cooked chicken breasts (discard skin and bones if using rotisserie chicken).

5. 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.

6. 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.

7. 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.

8. 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.