2 Tbsp Olive Oil, plus more for dishes
1 large Onion, chopped
1 pound Sweet Potatoes, peeled and cut into 1/2 inch pieces
¼ cup All Purpose Flour
½ cup dry White Wine
2 cup Chicken Broth
1 cup frozen Peas
1 cup chopped fresh Flat-Leafed Parsley
1 sheet frozen Puff Pastry, thawed
1 large Egg beaten
1 2-2 ½ pound rotisserie chicken
Heat oven to 375º Degrees. Oil and flour ramekins or 9 inch pie plate.
Heat oil in a large skillet over medium heat. Add onion, ½ tsp salt, ½ tsp black pepper, and cook, covered stirring occasionally, for 6 minutes. Add sweet potatoes and cook, covered, stirring occasionally until tender 8-10 minutes.
Meanwhile, shred chicken, discarding skin and bones; set aside.
Sprinkle flour over the vegetables and cook stirring for 1 minute. Gradually stir in wine and then broth and bring to a boil.
Add chicken, peas and nutmeg. Divide mixture among prepared ramekins (about ¾ cup). Place pastry on ramekins.
Brush pastry with egg. Using a sharp knife, cut three slits in top of each pastry.
Bake until puffed and golden brown. 20-25 minutes.©