Sweetpotato Chicken Pot Pies
Recipe
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup flour
- 4 cups chicken stock
- 1-1/2 cups 1/2-inch diced and peeled sweetpotatoes
- 2 cups diced cooked chicken
- 1/2 cup chopped scallions
- 1 cup cooked green peas
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
- 2 sheets frozen puff pastry thawed
- 1 egg beaten with 1 teaspoon water
Instructions
- In a large saucepan over medium heat, melt butter. Stir in flour and cook, stirring constantly, about 2 minutes. Slowly whisk in stock until you have a smooth sauce.
- Bring to a boil and add sweetpotatoes, chicken, scallions, peas, thyme, salt and pepper. Cook on low, stirring frequently until sweetpotatoes are tender, 6-10 minutes. Remove from heat and let cool 5-10 minutes. Divide between 4 medium-sized ovenproof bowls.
- Preheat oven to 400 degrees F.
- Cut 4 circles from puff pastry, each large enough to cover the top of bowls. Brush rims of bowls with water and place a pastry round on top of each, pressing edges tightly to seal. Brush tops of pastry with egg wash.
- Place prepared bowls on a baking sheet. Bake 20 minutes or until puffed and golden-brown.
- Let rest 5 minutes before serving.
Notes
Nutrition Facts
Sweetpotato Chicken Pot Pies
Serving Size
1
Amount per Serving
Calories
1203
% Daily Value*
Fat
79
g
122
%
Saturated Fat
29
g
181
%
Trans Fat
1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
36
g
Cholesterol
162
mg
54
%
Sodium
733
mg
32
%
Potassium
711
mg
20
%
Carbohydrates
85
g
28
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
38
g
76
%
Vitamin A
3614
IU
72
%
Vitamin C
19
mg
23
%
Calcium
70
mg
7
%
Iron
6
mg
33
%
Net Carbohydrates
80
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 1203kcalCarbohydrates: 85gProtein: 38gFat: 79gSaturated Fat: 29gPolyunsaturated Fat: 9gMonounsaturated Fat: 36gTrans Fat: 1gCholesterol: 162mgSodium: 733mgPotassium: 711mgFiber: 5gSugar: 8gVitamin A: 3614IUVitamin C: 19mgCalcium: 70mgIron: 6mgNet Carbohydrates: 80g
