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Smoked Chicken Pot Pie with Sweet Potato Crust Recipe

Smoked Chicken Pot Pie with Sweet Potato Crust Recipe

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Smoked Chicken Pot Pie with Sweet Potato Crust

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Ingredients:

Serving

1 lb all-purpose flour
1 tbsp salt
1 tsp pepper
2 sticks butter, cut into pieces and chilled
2 eggs
1 cup milk
2 cups sweet potato puree ( sweet potatoes roasted, peeled and pureed in food processor)
1 egg mixed with 1 tbsp water
4 tbsp unsalted butter
1 medium spanish onion, finely diced
3 cloves garlic, finely chopped
4 tbsp all-purpose flour
4 to 5 cups whole milk, heated
3/4 lb cremini mushrooms, quartered and sauteed until golden brown
2 medium turnips, peeled, cut into medium dice, blanched and drained
2 medium carrots, peeled , cut into matchsticks (about 2-inches long by 1/4-inch thick)
12 frozen pearl onions, blanched and drained
1 cup frozen peas, blanched and drained
1 smoked chicken (about 3 lb) meat shredded, bones discarded
salt and freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley

Directions:

For the Sweet Potato Crust:
Preheat the oven to 375 degrees F.
In a large bowl combine flour with salt, and pepper. Cut in the butter with a fork or pastry blender until the mixture looks crumbly.
In another bowl combine eggs, milk, and sweet potato puree. Add to the flour mixture and stir gently until combined. Don't overmix!
Divide dough into quarters. On a lightly floured surface roll each piece into a circle about 1/8-inch thick. Cut the circles to fit the size of the serving bowls. Brush with egg wash and bake on a parchment lined baking sheet until lightly golden brown. Remove from the oven and set aside.
For the filling:
Melt the butter in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the flour and cook until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin with a little extra milk.
Add the mushrooms, turnips, carrots, onions, peas and chicken to the sauce and gently fold to combine and heat through. Season the sauce with salt and pepper and stir in the parsley.
Spoon the hot filling into bowls and top with a circle of the baked sweet potato dough.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2529.76 Kcal (10592 kJ)
Calories from fat	1283.47 Kcal
		% Daily Value*
Total Fat	142.61g	219%
Cholesterol	488.83mg	163%
Sodium	5627.69mg	234%
Potassium	2996.24mg	64%
Total Carbs	206.7g	69%
Sugars	32.31g	129%
Dietary Fiber	26.85g	107%
Protein	107.91g	216%
Vitamin C	47.4mg	79%
Vitamin A	10mg	334%
Iron	128.8mg	716%
Calcium	865.2mg	87%

Amount Per 100 g
Calories	119.23 Kcal (499 kJ)
Calories from fat	60.49 Kcal
		% Daily Value*
Total Fat	6.72g	219%
Cholesterol	23.04mg	163%
Sodium	265.23mg	234%
Potassium	141.21mg	64%
Total Carbs	9.74g	69%
Sugars	1.52g	129%
Dietary Fiber	1.27g	107%
Protein	5.09g	216%
Vitamin C	2.2mg	79%
Vitamin A	0.5mg	334%
Iron	6.1mg	716%
Calcium	40.8mg	87%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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