Chicken Pot Pie W Red Wine Sweet Potatoes Recipes

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.

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°.

MOM'S CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
• Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
• Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
• Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
• Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

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.

SMOKED CHICKEN POT PIE WITH SWEET POTATO CRUST

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl combine flour with salt, and pepper. Cut in the butter with a fork or pastry blender until the mixture looks crumbly.
• In another bowl combine eggs, milk, and sweet potato puree. Add to the flour mixture and stir gently until combined. Don't overmix!
• Divide dough into quarters. On a lightly floured surface roll each piece into a circle about 1/8-inch thick. Cut the circles to fit the size of the serving bowls. Brush with egg wash and bake on a parchment lined baking sheet until lightly golden brown. Remove from the oven and set aside.
• Melt the butter in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the flour and cook until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin with a little extra milk.
• Add the mushrooms, turnips, carrots, onions, peas and chicken to the sauce and gently fold to combine and heat through. Season the sauce with salt and pepper and stir in the parsley.
• Spoon the hot filling into bowls and top with a circle of the baked sweet potato dough.

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).

CHICKEN AND SWEET POTATO POT PIE

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.