Ingredients: |
Ingredients: 1 tablespoon canola oil 4 cups chopped fresh mushrooms 1 1/2 cups chopped yellow onion 1/2 cup chopped celery 1 1/2 cups 1/2-inch-cubed peeled sweet potato 2 teaspoons chopped fresh thyme, plus more for garnish 1.5 ounces all-purpose flour (about 1/3 cup) 1 1/4 cups unsalted chicken stock 1/2 cup whole milk 8 ounces rotisserie chicken breast, shredded (about 2 cups) 3/4 cup frozen lima beans 1/2 teaspoon kosher salt 1 frozen puff pastry sheet, thawed
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Directions: |
Directions:How to Make It
Step 1
Preheat oven to 425°F. Heat oil in a Dutch oven over medium-high. Add mushrooms, onion, and celery; cook, stirring often, until softened, 7 to 8 minutes. Add sweet potato and thyme; cook until tender and liquid has evaporated, 6 to 7 minutes. Stir in flour to coat. Add stock and milk; bring to a boil, stirring constantly. Boil 1 minute. Remove from heat; stir in chicken, lima beans, and salt. Let cool 20 minutes.
Step 2
Cut puff pastry into 4 (4 1/4-inch) rounds. Place 4 (10-ounce) ramekins on a baking sheet; fill with chicken mixture. Top with dough rounds; bake at 425°F until golden brown, 17 to 19 minutes. Garnish with thyme. |
Personal
Notes: |
Personal
Notes: Filled with tender sweet potato, meaty mushrooms, and shredded chicken, these personal potpies are a one-dish meal your family will love. Let the puff pastry thaw in the fridge for about 45 minutes before using.
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