Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 onion ((diced))
  • 3 cloves garlic ((minced))
  • 1/2 tablespoon fresh rosemary ((chopped))
  • 1 cup white wine ((I used Sauvignon Blanc))
  • 2 stalks celery ((sliced))
  • 2 carrots ((peeled and sliced))
  • 6 cups sweet potatoes ((roughly 1 large 700 g, or 3-4 small; peeled and chopped into 1/2 inch cubes))
  • 6 tablespoons all purpose flour ((54 g))
  • 3 cups chicken stock
  • 1 bouillon cube ((enough to make 1 cup of stock))
  • 1/2 teaspoon Kosher salt
  • 20 grinds or so of pepper ()to taste))
  • 3 cups cooked chicken ((skin removed and chopped into 1 inch cubes))
  • 1 package puff pastry ((thawed {2 sheets}))
  • 1 egg ((lightly beaten))

Instruction

  • 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 all the bits from the bottom of the pan, and cook for 1-2 minutes until volume of wine has reduced to half.
  • In a large bowl, toss the carrots, celery and sweet potatoes with the flour. Add the mixture to the pot, mixing everything up as best as you can.
  • Add the chicken stock, bouillon cube, salt and pepper.
  • Cover and bring to a boil, then remove lid, reduce heat, and simmer for 20 minutes, or until the sweet potato has softened.
  • *While the sweet potatoes simmer you will want to pre-heat your oven to 375°F.
  • Stir in the chicken.
  • At this point, assess whether your sauce is thickened to your preferences. If you wish to have a thicker filling, whisk a tablespoon of flour with a tablespoon of water, then add to the filling. Repeat as needed.
  • Divide mixture between six 9-ounce ramekins.
  • Roll out puff pastry to a 10X12 inch square {you will need to get 3 pot pie lids out of one sheet} on a floured surface.
  • Cut lids to be about a half inch wider than the ramekins. Drape puff pastry over ramekins, brush with beaten egg, and cut a few slits to allow venting while cooking.
  • Place ramekins on a baking sheet in the oven, and bake for 15-20 minutes, until puff pastry is golden.