Description
These Jack-o’-Lantern Chicken and Sweet Potato Potpies are a festive fall favorite, combining tender shredded rotisserie chicken, sweet potatoes, and a savory creamy sauce, all topped with whimsical puff pastry cutouts baked to golden perfection. Perfect for Halloween gatherings or cozy dinners, these potpies offer a delightful blend of flavors and a fun presentation.
Ingredients
Scale
Main Ingredients
- 2 Tbsp. olive oil
- 1 lb. sweet potatoes (about 2)
- 1 large onion
- Kosher salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 2 cups low-sodium chicken broth
- 1 small rotisserie chicken, shredded
- 1 cup fresh flat-leaf parsley, chopped
- 1 tsp. freshly grated or ground nutmeg
- 2 sheets frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat and prepare ramekins: Heat oven to 375°F. Lightly oil eight 6-ounce ramekins (3 1/2-inch round) to prevent sticking.
- Cook the vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes, chopped onion, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Cover and cook, stirring occasionally, until the sweet potatoes are tender, about 10 to 12 minutes.
- Make the sauce and combine: Stir in the all-purpose flour and cook for 1 minute to remove the raw flavor. Gradually add the dry white wine while stirring, followed by the low-sodium chicken broth. Bring the mixture to a boil. Add the shredded rotisserie chicken, chopped parsley, and freshly grated nutmeg. Stir to combine evenly.
- Fill the ramekins: Divide the chicken and sweet potato mixture evenly among the prepared ramekins, filling each about three-quarters full. Place the ramekins on a rimmed baking sheet for easier handling.
- Prepare puff pastry lids: Using a 3 3/4-inch pumpkin-shaped cookie cutter, cut pumpkin shapes from the thawed puff pastry sheets. Then, use a 3/4-inch triangle cookie cutter to cut out features for the jack-o’-lantern faces from each pumpkin pastry piece.
- Assemble and bake potpies: Place one jack-o’-lantern puff pastry on top of each filled ramekin. Brush the puff pastry with the beaten egg to give it a glossy, golden finish after baking. Bake in the preheated oven until the pastry is puffed and golden brown, about 20 to 25 minutes.
Notes
- If you don’t have a pumpkin-shaped cutter, any festive fall shapes or circles will work for the puff pastry tops.
- Make sure the puff pastry is well thawed before cutting to prevent tearing.
- Use a chilled rotisserie chicken to simplify preparation and add rich flavor.
- To reheat leftovers, warm in a 350°F oven until heated through and pastry is crisp again.
- For a thicker filling, reduce broth by simmering before adding chicken.
Nutrition
- Serving Size: 1 potpie (6 oz ramekin)
- Calories: 449
- Sugar: 7g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 65mg
