Chicken And Sweet Potato Pot Pies Recipes

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CHICKEN AND SWEET POTATO POT PIES



Chicken and Sweet Potato Pot Pies image

Sweet potato adds sweetness and nutrients to this easy version of a homestyle favorite.

Categories     comfort food     puff pastry     sweet potato     pot pie recipes     chicken pot pie     winter dinner recipes

Time 55m

Yield 4

Number Of Ingredients 15

2 tbsp. olive oil
1 large onion
kosher salt
Pepper
1 lb. sweet potatoes
1 rotisserie chicken
1/4 c. all-purpose flour
1/2 c. dry white wine
2 c. low-sodium chicken broth
1 c. frozen peas
1 c. chopped fresh flat-leaf parsley
1 tbsp. chopped fresh tarragon (optional)
tsp. freshly grated or ground nutmeg
1 sheet frozen puff pastry
1 large egg

Steps:

  • Heat oven to 375 degrees F. Oil four 12-ounce ramekins (each about 4-inch round) or a 9-inch pie plate.
  • Heat oil in a large skillet over medium heat. Add onion, 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, for 6 minutes. Add sweet potatoes and cook, covered, stirring occasionally until tender, 8 to 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, parsley, tarragon (if using), and nutmeg. Divide mixture among prepared ramekins (about 3/4 cup each). Place ramekins on a rimmed baking sheet.
  • Using a 4-inch round cookie cutter, cut out 4 pieces of puff pastry (or cut out one large circle). Place pastry on top of ramekins (or pie plate).
  • Place pot pies on a rimmed baking sheet. Brush pastry with egg and if desired, using a sharp knife, cut three slits in top of each piece of pastry. Bake until puffed and golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 834 calories

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

CHICKEN, SWEET POTATO AND SWISS CHARD PHYLLO POT PIE



Chicken, Sweet Potato and Swiss Chard Phyllo Pot Pie image

Provided by Megan Mitchell

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds boneless, skinless chicken thighs, preferably organic
Kosher salt and freshly ground black pepper
3 to 4 tablespoons ghee
1 small yellow onion, cut into 1/4-inch dice
3 cloves garlic, minced
3 tablespoons sage, minced
1/2 cup dry vermouth
1 large bunch Swiss chard, stems removed and leaves roughly chopped
1 large sweet potato, peeled and cut into 1/2-inch pieces (about 2 heaping cups)
1/2 cup chicken stock or low-sodium chicken broth
One 8.8-ounce container mascarpone cheese
3/4 cup packed grated Parmesan cheese (freshly grated with a rasp grater)
Ten 9-by-14-inch frozen phyllo sheets, thawed
3 tablespoons unsalted butter, melted
Flaky sea salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat a large, shallow 10-inch cast-iron pan or Dutch oven up over medium-high heat.
  • While the pan heats up, cut the chicken thighs into 1 1/2-inch pieces and season liberally with kosher salt and pepper.
  • Once the pan is heated, add 2 tablespoons of the ghee and the chicken in a single layer, working in batches and adding more ghee, if needed. Cook for 2 to 3 minutes, flipping the chicken once halfway, until browned evenly. Remove with a slotted spoon or tongs to a plate (the chicken will not be cooked through).
  • Reduce the heat to medium; add the onion, garlic and sage and cook, stirring, until fragrant and the onions start to soften, 2 to 3 minutes. Add the vermouth, scraping up any browned bits from the bottom of the pan.
  • Add the chard to the pan and cook, stirring occasionally, until it starts to wilt, 3 to 4 minutes. Next, add the sweet potato and stock. Stir together and season liberally with kosher salt and pepper. Bring to a simmer, then stir in the mascarpone and Parmesan. Return the chicken to the pan, stir then remove from the heat.
  • Place the phyllo sheets on a baking sheet and cover with a damp towel to prevent them from drying out. Place 1 of the phyllo sheets on a clean work surface then brush or dab with some of the melted butter. Crumple the sheet up like a piece of paper and place on top of the chicken filling. Repeat with the remaining phyllo sheets until the entire surface of the filling is covered, overlapping the sheets, if necessary. Drizzle any remaining butter on top and sprinkle with flaky sea salt.
  • Transfer the pan to the oven and bake for 10 minutes. Reduce the oven temperature to 375 degrees F and bake until bubbly and the top is golden brown, 20 to 25 minutes. Remove from the oven and let cool for 5 to 10 minutes before serving. If the filling under the crust looks too wet, cook on the stove over medium heat to reduce some of the liquid, 5 to 10 minutes. Serve the pot pie in the pan.

CHICKEN & SWEET POTATO POTPIE



Chicken & Sweet Potato Potpie image

Chicken potpie is a top 10 comfort food for me. To save time, we use ready-made phyllo dough and rotisserie chicken, then add sweet potatoes and red peppers. -Jacyn Siebert, San Francisco, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 17

2 teaspoons olive oil
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1 large sweet potato, cubed
1 cup chopped sweet red pepper
1/2 cup chopped celery
2 cups reduced-sodium chicken broth, divided
1/3 cup all-purpose flour
1/2 cup 2% milk
1 skinned rotisserie chicken, shredded
2 tablespoons sherry or reduced-sodium chicken broth
3/4 teaspoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
5 sheets phyllo dough (14x9-in. size)
Butter-flavored cooking spray

Steps:

  • Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 3-4 minutes. Stir in sweet potato, red pepper and celery; cook 5 minutes longer. Add 1/4 cup broth. Reduce heat; cook, covered, over medium-low heat until vegetables are tender, 6-8 minutes., Sprinkle flour over vegetables; cook and stir 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chicken, sherry and seasonings. Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until heated through, 10-15 minutes., Meanwhile, stack all 5 sheets of phyllo dough. Roll up lengthwise; cut crosswise into 1/2-in.-wide strips. In a bowl, toss strips to separate; spritz with butter-flavored spray. Place on an ungreased baking sheet; spritz again. Bake until golden brown, 4-5 minutes. Arrange over chicken mixture.

Nutrition Facts : Calories 329 calories, Fat 10g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 517mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

CHICKEN AND SWEET POTATO HAND PIES



Chicken and Sweet Potato Hand Pies image

Kids will love these personal-size hand pies. Precooking the ingredients for the filling makes for a thoroughly stress-free dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 10

Reserved roasted sweet potatoes from Skirt Steak with Sweet Potato Wedges and Parsley Salad
1/2 cup heavy cream
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Coarse salt and ground pepper
All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed
Reserved cooked chicken from Six-Ingredient Chicken Noodle Soup, cut into bite-size pieces (2 cups)
1 large egg, lightly beaten
1 pound green beans, trimmed

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, mash sweet potatoes with a fork or potato masher. Add cream, coriander, and cumin; stir to combine. Season with salt and pepper.
  • On a floured work surface, roll out puff pastry to a 12-inch square and cut into 4 squares. Divide sweet-potato mixture among bottom halves of squares, leaving a 1/2-inch border. Top each with 1/2 cup chicken and brush edges of squares with some egg. Fold top halves of squares over filling to make a triangle, then crimp edges with a fork. With a sharp knife, cut vents in pastry and brush with remaining egg.
  • Transfer pies to a parchment-lined rimmed baking sheet and bake until golden and crisp, about 30 minutes, rotating sheet halfway through. Meanwhile, in a large skillet, bring 1/2 inch salted water to a boil. Add green beans and cook, covered, until tender, about 5 minutes. Drain and serve with pies.

Nutrition Facts : Calories 385 g, Fat 18 g, Fiber 6 g, Protein 30 g

CHICKEN AND SWEET POTATO POT PIE



Chicken and Sweet Potato Pot Pie image

Make and share this Chicken and Sweet Potato Pot Pie recipe from Food.com.

Provided by Chris Reynolds

Categories     Pot Pie

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil, plus more for ramekins
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb sweet potato, peeled and cut into 1/2-inch pieces
2 -2 1/2 lbs cooked whole chickens
1/4 cup flour
1/2 cup white wine
2 cups low sodium chicken broth
1 cup frozen peas, thawed
1 cup flat leaf parsley, chopped
1 tablespoon fresh tarragon, chopped (optional)
1/8 teaspoon ground nutmeg
1 sheet puff pastry, thawed
1 large egg, beaten

Steps:

  • Heat oven to 375°F Oil four 12 oz ramekins, or use a 9" pie plate.
  • Heat the oil in a large skillet on medium heat. Add the onion, salt and pepper. Cook, covered, stirring occasionally, for 6 minutes. Add the sweet potatoes and cook, covered, stirring occasionally until tender, 8 to 10 minutes.
  • Meanwhile, shred chicken discarding bones and skin; set aside.
  • Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Gradually stir in the wine and then the broth and bring to a boil.
  • Add the chicken, peas, parsley, tarragon, and nutmeg.
  • Divide the mixture among the prepared ramekins (about 3/4 C each).
  • Using a 4" round cookie cutter, cut out 4 pieces of puff pastry. Place the pastry on top of the ramekins.
  • Place the pot pies on a rimmed baking sheet (line with foil to catch drips). Brush pastry with beaten egg. Bake until puffed and golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 949, Fat 55.7, SaturatedFat 14.2, Cholesterol 153.4, Sodium 707.3, Carbohydrate 68, Fiber 7.3, Sugar 9.1, Protein 38.8

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 15

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
  • Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
  • Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g

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