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cooking good in greene |
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New Age Chicken Pot Pies
Sweet potatoes are the secret ingredient in
this updated classic
All materials courtesy of
North Carolina Sweet Potato Commission |
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Makes 4 Servings. |
Ingredients:
1/2 cup unsalted butter
1/2 cup flour
4 cups chicken stock
1 1/2 cups 1/2-inch diced, peeled North Carolina sweet
potatoes
2 cups diced cooked chicken
1/2 cup chopped scallions
1 cup cooked green peas
2 teaspoons fresh thyme leaves
salt and pepper to taste
2 sheets frozen puff pastry, thawed
1 egg beaten with 1 teaspoon water |
Directions:
In a large saucepan over medium heat, melt butter. Stir in
flour and cook stirring constantly 2 minutes. Slowly whisk in
stock until you have a smooth sauce.
Bring to a boil and add sweet potatoes, chicken, scallions,
peas, thyme, salt and pepper. Cook on low, stirring frequently
until sweet potatoes are tender, 6-10 minutes. Remove from
heat and let cool 5-10 minutes. Divide between 4 medium-sized
ovenproof bowls.
Preheat oven to 400 degrees F. Cut 4 circles from puff pastry,
each large enough to cover the top of bowls. Brush rims of
bowls with water and place a pastry round on top of each,
pressing edges tightly to seal. Brush tops of pastry with egg
wash.
Place prepared bowls on a baking sheet. Bake 20 minutes until
puffed and golden-brown.
Let rest 5 minutes before serving.
Related Food Story -
Sweet Potato Puree Adds to Bottom Line new story from
March 2008
Cooking Good in Greene Main Index |
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