SWEET POTATO POT PIES
MAKES 4 SERVINGS.
1 cup frozen peas, thawed
1 pound sweet potatoes, peeled, cut into pieces
1 onion, chopped
1 egg, beaten
1/4 tsp nutmeg
1 cup chopped parsley
2 1/2 cups chicken broth
1/4 cup flour
1 sheet frozen puff pastry, thawed
2 pound rotisserie chicken
2 tbs olive oil
Salt and Pepper
Heat oven to 375 degrees. Oil flour ramekins each 4" round. Heat oil in a skillet. Add onion, 1/4 tsp each salt and pepper, cook covered 6 min. Add sweet potatoes, cook covered until tender. Shred chicken, discarding skin and bones, set aside. Sprinkle flour over vegetables, cook 1 min. Stir in broth, bring to a boil. Add chicken, peas, parsley and nutmeg. Divide mixture among ramekins. Place ramekins on a baking sheet. Using a 4" round cookie cutter, cut out 4 pieces of puff pastry. Place pastry on top of ramekins. Place pot pies on a baking sheet. Brush pastry with egg, cut three slits in top of each piece of pastry. Bake until puffed and golden brown 25 min. then SERVE...
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