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Chicken and Sweet Potato Pot Pies Recipe

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This recipe for Chicken and Sweet Potato Pot Pies is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 Tbsp Olive Oil, plus more for dishes
1 large Onion, chopped
Kosher Salt
1 pound Sweet Potatoes, peeled and cut into 1/2 inch pieces
cup All Purpose Flour
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 pound rotisserie chicken

Heat oven to 375 Degrees. Oil and flour ramekins or 9 inch pie plate.

Heat oil in a large skillet over medium heat. Add onion, tsp salt, 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 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.




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