Rosemary Sweet Potato Chicken Pot Pies
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Sweet Peas and Saffron · by Annie Holmes★ 5.0 (6)

Rosemary Sweet Potato Chicken Pot Pies

NUTRITION · PER SERVING75M COOK
CAL 42%·PRO 76%
CARBS 78G37% OF CAL
8G FIBER59G OTHER11G TOTAL SUGAR
FAT 39G42% OF CAL
10G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual pot pies with creamy sweet potato and rosemary chicken filling topped with buttery puff pastry. A comforting, elegant dinner for cold weather.

mainitaliancasserolechickendairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 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))
PREP
15M
SODIUM
779MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.