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Location: Texas, United States

Monday, October 31, 2011

Jack-O-Lantern Chicken Pot Pies

When I'm on the other computer, I can post a picture. From Woman's Day.

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

Recipe Preparation

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.



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