Here is another fun Halloween recipe, adapted from an article in Good Housekeeping magazine, the October 2017 edition. I made a slight change to the original recipe by adding fresh thyme, to enhance the pie's savory taste. These roasted chicken pot pies are very tasty and easy to prepare too! I think that the frozen puff pastry makes it especially simple. The pumpkin and triangle cookie cutters also add an easy way to decorate for a fun Halloween meal. Of course, you can skip the cookie cutters if you want to do this recipe on a regular day. You just need to used a 3 1/2 inch biscuit cutter instead. Either way, these pot pies are delicious!
Preparation time is 30 minutes. Total time is 1 hour.
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2 tablespoons olive oil
1 pound sweet potatoes (about 2), peeled and cut into 1/2-inch pieces
1 large onion, chopped
Kosher salt and pepper
1/4 cup all-purpose flour
1/2 cup dry white wine
2 cups lower-sodium chicken broth
1 small rotisserie chicken, meat shredded
1/4 cup chopped fresh parsley
2 teaspoons fresh thyme leaves
1/8 teaspoon freshly grated or ground nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten
Heat oven to 375 degrees F. Grease eight 6-ounce ramekins (3 1/2-inch round). In a large skillet, heat the oil on medium. Add the sweet potatoes, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until tender - 10 to 12 minutes.
Stir in the flour; cook 1 minute. Gradually stir in the wine and then broth; heat to boiling. Stir in the chicken, parsley, thyme, and nutmeg; remove from heat. Divide mixture among prepared ramekins (about 3/4 cup each); place on rimmed baking sheet. Using 3 3/4-inch triangle cookie cutter, cut out pumpkins and their faces from puff pastry. Place 1 jack-o'-lantern on each ramekin, brush with egg and bake until puffed and golden brown, 20 to 25 minute. Serves 8.
(edited by Anna Weicht)