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Categories:
sweet potatoes extra-virgin olive oil kosher salt freshly ground black pepper butter extra-virgin olive oil onion garlic carrots baking potato kosher salt freshly ground black pepper flour chicken stock rotisserie chicken
Viewed: 24 - Published at: 7 years agoIngredients
- 2 large sweet potatoes
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons melted unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 3 garlic cloves, finely chopped
- 3 large carrots, cut into chunks
- 1 baking potato, peeled and cut into chunks
- Kosher salt
- Freshly ground black pepper
- 1/4 all-purpose flour
- 3 cups chicken stock or low-sodium broth
- 2 cups shredded rotisserie chicken
Method
- Roast the sweet potatoes Preheat the oven to 425F.
- Pierce the sweet potatoes all over with a fork then drizzle with the oil and wrap in aluminum foil.
- Bake the sweet potatoes until tender, about 1 hour.
- Let cool to warm and peel, then slice into 1/2-inch thick rounds and reserve.
- Make the filling In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper.
- Cook, stirring occasionally, until golden, 8 to 10 minutes.
- Stir in the flour and cook, until incorporated, about 2 minutes.
- Pour in the stock and bring to a boil, then stir in the chicken.
- Season the filling with salt and pepper to taste.
- Transfer the filling to a 3-quart baking dish.
- Place the sweet potato rounds over the filling, the sprinkle with a large pinch each of salt and pepper and drizzle with the melted butter.
- Bake the pot pie until the filling is bubbling, about 15 minutes.
