Chicken Pot Pie W Red Wine Sweet Potatoes Recipes

CHICKEN AND SWEET POTATO POT PIES

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.

FAVORITE CHICKEN POTPIE

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°.

ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
• Season the chicken breast with salt, pepper, and paprika.
• Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
• Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
• Enjoy!

CHICKEN & SWEET POTATO POTPIE

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.

CHICKEN POT PIE W/ RED WINE & SWEET POTATOES

Steps:

• In 4-quart casserole dish combine butter, oil and garlic.
• Cover with plastic wrap leaving one end turned back and cook on high for 1 1/2-2 minutes on high or until butter is melted.
• Stir in flour.
• Add wine and stir.
• Cover and cook again 2-3 minutes to boil and thicken.
• Stir in sweet potatoes and onions.
• Cover again and cook on high 12-14 minutes; stirring after 6; until potatoes are tender.
• Stir in remaining ingredients and cook covered on high for 20-22 minutes; stirring after 10; or until chicken is cooked through and tender.
• Let stand covered 10 minutes.
• To serve: spoon into 6 ramekins or soup plates (or premade pie shell) and (optional) place 2 pate brisee cutouts on top of each.

CHICKEN PIE WITH SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place eight 7-ounce foil containers or oven-safe bowls on a baking sheet lined with foil.
• Heat olive oil in a large nonstick pot over medium-high heat. Add onions and garlic; cook until onions begin to soften, about 3 minutes. Add celery and cook for 2 more minutes. Stir in green beans, carrots, thyme, and poultry seasoning; cook for 1 minute. Add broth and corn and let mixture simmer, uncovered, for 2 minutes. Stir in chopped chicken.
• Whisk evaporated milk and flour together in a small bowl until smooth. Add to the pot. Cook and stir until mixture thickens. Remove from heat. Add Swiss cheese and parsley and stir until cheese melts. Cover and keep warm.
• Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt for biscuits in a large bowl. Combine mashed sweet potato, buttermilk, and 2 tablespoons of the melted butter in a medium bowl; whisk to combine. Add wet ingredients to dry ingredients and stir gently until a ball is formed.
• Transfer biscuit dough to a lightly floured surface. Press dough with lightly floured hands or roll dough to about 1/3-inch thickness. Cut dough into 2 1/2-inch circles (or just slightly smaller than the top of your bowls) with a round cookie cutter.
• Fill bowls with warm chicken mixture and top each with a biscuit. Brush tops of biscuits with remaining melted butter.
• Bake in the preheated oven until filling bubbles and biscuits are puffed up and golden brown, 13 to 15 minutes. Let stand for 5 minutes before serving.

CHICKEN AND SWEET POTATO HAND PIES

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.

OLD-FASHIONED CHICKEN POT PIE WITH SWEET POTATO CRUST

Steps:

• Preheat oven to 350°F.
• Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
• In a saucepan, melt butter over medium heat.
• Saute garlic for 2 minutes.
• Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
• Add half-and-half and chicken broth slowly, still stirring constantly.
• Season with salt, pepper, and thyme.
• Continue cooking and stirring until sauce boils and thickens.
• Pour sauce over chicken and vegetble mixture.
• Sift remaining cup of flour together with baking powder and salt into a bowl.
• With a fork, work in mashed sweet potatoes with vegetable oil and egg.
• Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
• Cover casserole dish with dough and pinch edges all the way around.
• Make several small slits in the dough.
• Bake until crust is golden-brown (35-40 minutes).