CHICKEN & SWEET POTATO POTPIE
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
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
COUNTRY CHICKEN SWEET POTATO TOP PIE
There is nothing better than watching mum or dad pull that great smelling pie out of the oven on a cold winter night. By avoiding the pastry you don't get that huge intake of saturated fat. On top of this there are a number of great vegetables inside and a great substance of carbohydrate in the sweet potato. But I couldn't avoid a family favorite.
Provided by Dan Churchill
Categories main-dish
Time 1h15m
Yield 5 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Line a baking tray with parchment paper. Place chicken on top then sprinkle with one teaspoon of salt and drizzle over one tablespoon of olive oil and cook in the oven for 12 to 15 minutes, or until tender.
- Remove from the oven, discard skin and allow to cool for 5 minutes. Using two forks, shred the meat making sure it is still chunky; set aside.
- Add the remaining oil to a medium saucepan on high heat. Brown the onion and garlic before adding the carrots, celery and leek.
- Once browned, add the chicken and stir for one minute before deglazing with the stock.
- Next add the white wine vinegar, pepper, thyme, rosemary, bay leaf and remaining salt. Turn the heat to low, cover and allow to simmer for 30 to 40 minutes or until stock has reduced.
- Meanwhile, in another saucepan, add the sweet potato and cover with water. Bring to a boil on high heat, before turning to medium heat and allowing to cook for a further 6 to 8 minutes, or until a knife pierces flesh easily.
- Drain sweet potato and allow to dry out for 2 minutes before putting in a blender with the almond milk and processing until smooth. Remove and set aside.
- Preheat the broiler to medium/high.
- Spoon the chicken mix into an ovenproof dish, avoiding the thyme, rosemary and bay leaf if possible. Spoon the sweet potato mix on top and spread around evenly to get it smooth. Place under the broiler for 5 minutes or until the top changes color.
CHICKEN AND SWEET POTATO POT PIE
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
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
CHICKEN & SWEET POTATO PIE
This pie is really yummy, I usually make it in pastry so that it can be frozen but original recipe is with potato topping so that's what I'm posting. From a Family Circle Mince Cookbook
Provided by Mandy
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C.
- Heat oil in a pan, add onion and sauté for approx 2 minutes until lightly browned, add mince and cook for about 4 minutes or until well browned breaking up any lumps.
- Add remaining filling ingredients and bring to the boil, reduce heat & simmer for approx 15 minutes until mixture has thickened and sweet potato is tender.
- Spoon mixture into a 24cm pie plate.
- To Make topping: Cook potatoes in rapidly boiling water until tender, approx 10 minutes and then drain.
- Mash potatoes with butter & sour cream until smooth & fluffy.
- Spread topping over chicken filling evenly.
- Bake for approx 20 minutes until heated through & lightly browned.
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.
CHICKEN AND SWEET POTATO HAND PIES
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
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 PIE WITH SWEET POTATO BISCUITS
Individual chicken pies with a yummy sweet potato biscuit top. The biscuits are great on their own as well. Make extra in aluminum foil containers and freeze after baking for a quick supper or lunch.
Provided by Terri-Lynn Morrison
Categories Chicken Pie
Time 1h
Yield 8
Number Of Ingredients 23
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.
Nutrition Facts : Calories 492.3 calories, Carbohydrate 37.9 g, Cholesterol 109.8 mg, Fat 21.7 g, Fiber 4.3 g, Protein 36.1 g, SaturatedFat 8.4 g, Sodium 885 mg, Sugar 9.2 g
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