Drunken Chicken Pot Pies with Rosemary and Sweet Potato

January 24, 2015

Sweet potatoes, rosemary and chicken are simmered in wine and stock to make this delicious chicken pot pie filling. These individual pot pies use rotisserie chicken and are topped with puff pastry, saving you some extra time!

1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1/2 tbsp fresh rosemary, chopped
1 cup white wine {I used Sauvignon Blanc}
2 stalks celery, sliced
2 carrots, peeled and sliced
6 cups sweet potatoes {1 large, 700g}, peeled and diced into 1/2 inch cubes
6 tbsp all purpose flour
3 cups chicken stock
1 bouillon cube* {enough to make 1 cup of stock}
1/2 tsp Kosher salt
20 grinds or so of pepper {to taste}
3 cups rotisserie chicken, skin removed and chopped into 1 inch cubes
1 package puff pastry, thawed {2 sheets}
1 egg, lightly beaten

In a large pot, heat oil over medium heat. Add the onion and sautee until soft and translucent, around 5 minutes. Add the garlic and rosemary, stirring constantly for one minute. Add the wine, scraping up...
See the full directions on my site

Nutritions

Calories
601

Sodium
793mg
33% DV

Fat
26g
40% DV

Protein
31g
63% DV

Carbs
51g
17% DV

Fiber
8g
32% DV

Dinner