Smoked Chicken Pot Pie With Sweet Potato Crust Food

SMOKED CHICKEN POT PIE WITH SWEET POTATO CRUST

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl combine flour with salt, and pepper. Cut in the butter with a fork or pastry blender until the mixture looks crumbly.
• In another bowl combine eggs, milk, and sweet potato puree. Add to the flour mixture and stir gently until combined. Don't overmix!
• Divide dough into quarters. On a lightly floured surface roll each piece into a circle about 1/8-inch thick. Cut the circles to fit the size of the serving bowls. Brush with egg wash and bake on a parchment lined baking sheet until lightly golden brown. Remove from the oven and set aside.
• Melt the butter in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the flour and cook until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin with a little extra milk.
• Add the mushrooms, turnips, carrots, onions, peas and chicken to the sauce and gently fold to combine and heat through. Season the sauce with salt and pepper and stir in the parsley.
• Spoon the hot filling into bowls and top with a circle of the baked sweet potato dough.

BOBBY FLAY'S SMOKED CHICKEN POT PIE WITH SWEET POTATO CRUST

Steps:

• To make the crust, stir the flour, salt, and pepper together in a large bowl. Cut in the butter until the mixture resembles coarse meal. Stir the egg, milk, and sweet potato puree together in a bowl. Add the mixture to the flour, and gently mix with a rubber spatula until just combined. Transfer the mixture to a lightly floured surface, and lightly knead until the dough just comes together. Form into a round and flatten it slightly. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour and up to 24 hours.
• Preheat the oven to 375°F.
• To make the filling, melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, 5 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin it with a little extra milk.
• Add the mushrooms, turnips, carrots, onions, peas, chicken, and chipotle, if using, to the sauce and fold gently to combine. Season the filling with salt and pepper, and stir in the parsley.
• Divide the dough in half, and roll each half out on a lightly floured surface until 1/8 inch thick. Invert individual heatproof bowls on the pastry sheet, and using a sharp knife, cut circles around the outside of the bowls that are slightly larger than the bowls. Fill the bowls three-quarters full with the chicken filling, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each bowl with a pastry round, pressing the dough around the rim to form a seal. Brush the tops with the egg wash and season with salt and pepper. Use a paring knife to make a small slit in the center of the dough. (Alternatively, roll one large crust and use it to top a family-style pot pie in a 10-inch baking dish.)
• Place the bowls on baking sheets, and bake until the crust is golden brown and the filling is bubbly, 15 to 18 minutes for individual pies and 25 to 30 minutes for one large pot pie. Remove from the oven and let sit for 5 minutes before serving.

OLD-FASHIONED CHICKEN POT PIE WITH SWEET POTATO CRUST

Steps:

• Preheat oven to 350°F.
• Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
• In a saucepan, melt butter over medium heat.
• Saute garlic for 2 minutes.
• Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
• Add half-and-half and chicken broth slowly, still stirring constantly.
• Season with salt, pepper, and thyme.
• Continue cooking and stirring until sauce boils and thickens.
• Pour sauce over chicken and vegetble mixture.
• Sift remaining cup of flour together with baking powder and salt into a bowl.
• With a fork, work in mashed sweet potatoes with vegetable oil and egg.
• Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
• Cover casserole dish with dough and pinch edges all the way around.
• Make several small slits in the dough.
• Bake until crust is golden-brown (35-40 minutes).

CHICKEN & SWEET POTATO POTPIE

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 3-4 minutes. Stir in sweet potato, red pepper and celery; cook 5 minutes longer. Add 1/4 cup broth. Reduce heat; cook, covered, over medium-low heat until vegetables are tender, 6-8 minutes., Sprinkle flour over vegetables; cook and stir 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chicken, sherry and seasonings. Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until heated through, 10-15 minutes., Meanwhile, stack all 5 sheets of phyllo dough. Roll up lengthwise; cut crosswise into 1/2-in.-wide strips. In a bowl, toss strips to separate; spritz with butter-flavored spray. Place on an ungreased baking sheet; spritz again. Bake until golden brown, 4-5 minutes. Arrange over chicken mixture.

CHICKEN POT PIE WITH POTATO CRUST

Steps:

• Toss parsnip, turnip, carrots, garlic, onions and canola oil. Roast in oven at 400 for 30 minute
• Boil potatoes in salted water until tender. Mash and add sour cream and salt and pepper to taste.
• Steam green beans until just tender, either over boiling potatoes or in microwave.
• Melt butter in saucepan and add flour. Cook until roux is lightly golden and flour smells nutty. Add stock and thyme sprigs. Bring to a simmer and continue to stir until sauce thickens. Remove thyme stems. Season to taste with salt and black pepper.
• Combine roasted vegetables, diced chicken, corn, green beans and sauce. Place in deep cassarole dish and top with mashed potatoes.
• Bake in 350 oven until bubbling, about 30 minute Place under broiler for 5 min to brown top of potatoes.
• Let stand 5 min before serving.