Jack-o-Lantern Chicken and Sweet Potato PotpiesA frightfully-tasty main
course for Halloween, this sweet potato dish is also a comforting choice
throughout winter. Serve it in ramekins as shown, or as one big pie
with uncut puff pastry on top, baking until it turns golden.
Recipe Ingredients
2 Tbsp olive oil, plus more for the dishes
1 lb sweet potatoes (about 2), cut into 1/2-in. pieces
1 large onion, chopped
Kosher salt and pepper
1/4 cup all-purpose flour
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 small rotisserie chicken, meat shredded
1 cup fresh flat-leaf parsley, chopped
1/8 tsp freshly grated or ground nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten
Recipe Preparation
1. Heat oven to 375°F. Oil eight 6-oz ramekins (3 1/2-in. round).
2. Heat the oil in a large skillet over medium heat. Add the
sweet potatoes, onion, 1/2 tsp salt and 1/4 tsp pepper and cook,
covered, stirring occasionally, until tender, 10 to 12 minutes.
3. Stir in the flour and cook for 1 minute. Gradually stir in the
wine and then the broth and bring to a boil. Add the chicken, parsley
and nutmeg. Divide the mixture among the prepared ramekins (about 3/4
cup each). Place the ramekins on a rimmed baking sheet.
4. Using a 3 3/4-in. pumpkin cookie cutter and a 3/4-in. triangle
cookie cutter, cut out pumpkins and their faces from the puff pastry.
Place a jack-o’-lantern on each ramekin, brush with the egg and bake
until puffed and golden brown, 20 to 25
1 comment