Chicken and Sweet Potato Potpies

By chefjaci

Ingredients

• 2 tablespoon(s) olive oil, plus more for the dishes
• 1 pound(s) sweet potatoes (about 2), cut into 1/2-in. pieces
• 1 large onion, chopped
• Kosher salt and pepper
• 1/4 cup(s) all-purpose flour
• 1/2 cup(s) dry white wine
• 2 cup(s) low-sodium chicken broth
• 1 small rotisserie chicken, meat shredded
• 1 cup(s) fresh flat-leaf parsley, chopped
• 1/8 teaspoon(s) freshly grated or ground nutmeg
• 2 sheets frozen puff pastry, thawed
• 1 large egg, beaten

Preparation

Step 1

•Heat oven to 375°F. Oil eight 6-oz ramekins (3 1/2-in. round).
•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.
•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.
•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 minutes.