Chicken Pot Pie with Sweet Potato and Apple

By cserumga

Per serving: 540 cal, 27g total fat, 72mg chol, 442mg sodium, 47g carb, 5g fiber, 25g protein

Ingredients

• 1 pkg frozen puff pastry, thawed (2 sheets, 17.3 oz)
• 3 1/4 cups low-sodium chicken broth, divided
• 2 cups peeled, diced sweet potatoes
• 1 1/2 cups peeled, diced russet potato
• 1 cup diced onion
• 1 cup diced celery
• 1 Tbsp minced garlic
• 1/2 cup heavy cream
• 1/3 cup all-purpose flour
• 2 tsp curry powder
• 1/4 tsp ground cinnamon
• 3 cups diced rotissserie chicken
• 1 Granny Smith apple, peeled and diced
• 1/2 cup frozen green peas
• 1/4 cup minced fresh cilantro
• 2 Tbsp fresh lime juice
• Salt and black pepper to taste

Details

Servings 8
Cooking time 75mins

Preparation

Step 1

For the crust, cut pastry sheets into 1-inch wide strips. On a parchment-lined baking sheet, weave strips into a lattice pattern; freeze while preparing filling.

Preheat oven to 350F. Lightly coat a 9x13 inch baking dish with nonstick spray.

For the folling, heat 2 1/2 cups broth, sweet and russet poatoes, onion, celery, and garlic in a large skillet over medium-high; cook until vegetables are slightly soft, about 8 minutes.

Whisk together remaining 3/4 cup broth, cream, flour, curry powder, and cinnamon. Pour slurry into vegetable mixture; cook and stir until thick and bubbly. Add chicken, apple, peas, cilantro, and lime juice; season with salt and pepper. Pour filling into prepared baking dish.

Bake filling until bubbly and crust until golden brown, 25-30 minutes. Place crust on top of pie before serving