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Roasted Chicken Pot Pie


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!

Bon Appetit!

Preparation time is 30 minutes. Total time is 1 hour.

Click here for a printable version of this recipe.

Ingredients:

  • 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

Directions:

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)

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