Monogrammed Chicken & Sweet Potato Pot Pies

On chilly gray winter days, nothing tastes better than something warm and homemade. These individual chicken & sweet potato pot pies come out of the oven golden brown and delicious, and will impress your friends and family with minimal time spent in the kitchen. You could make this into one big pot pie, but I think the individual ones are so much more fun.

  • 4 cups chicken broth
  • 4 small sweet potato, peeled and cut into small cubes
  • 4 cups chopped carrots
  • 2 medium onions, chopped
  • Leaves from 5 sprigs of thyme, chopped
  • Salt and pepper to taste
  • 2 cup milk mixed with 4 tablespoons flour
  • 4 cup cooked chicken (shredded or cubed; store-bought rotisserie is ideal)
  • 4 handfuls frozen peas
  • 2 packages of puff pastry
  • 1 egg- beaten for egg wash

1. Preheat oven to 425°F, butter and flour eight ramekins or miniature pie plates.

2. Bring broth to a boil in a saucepan. Add the potato, carrot, onion, and thyme and simmer the mixture for 15 minutes or until vegetables are tender.

3. Stir the flour mixture slowly into the vegetables and simmer, stirring until everything comes together and thickens.

4. Remove the pan from heat, stir in the chicken and the peas.

5. Roll out the puff pastry dough on a floured surface, and cut eight circles out to fit the bottoms of each ramekin, and press the dough into the edges.

6. Add pot pie filling to the ramekins, and cover with the remaining puff pastry, and gently crimp the edges together to seal. Brush everything with egg wash

7. Using the puff pastry scraps, form letters corresponding with your guest’s names, and lightly press them into the tops of your pot pies. Brush again with your egg wash, and cut a few slits in the surface.

8. Bake for 15-20 minutes until golden all over, and serve right away while warm.

View the full post on Bachelor Kitchen.

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