Ingredients
2 Tbsp olive oil
1 Lb sweet potatoes (about 3-4) cut into 1/2 inch pieces
1 large onion, chopped
salt and pepper
1/4 cup all purpose flour
2 cups chicken stock
1 small rotisserie chicken, meat shredded
1/4 cup dried parsley or 1 cup fresh flat-leaf parsley, chopped
1/8 tsp freshly grated or ground nutmeg
2 sheets frozen puff pastry, thawed
1 egg, beaten (optional - I don't do this part)
STEP ONE: shred chicken
STEP TWO: chop onion and sweet potatoes
STEP THREE: heat oven to 375. Pam 6 ramekins or small pie tins (3 1/2 inch round)
STEP FOUR: Heat oil in a large skillet (one that has a lid). Cook onions and sweet potatoes - could also add celery if you want - until tender, 10 to 12 minutes.
STEP FIVE: Stir in the flour and cook for 1 minute
STEP SIX: Gradually stir in chicken stock and bring to a boil
STEP SEVEN: Add the chicken, nutmeg, and parsley
STEP EIGHT: Cut out circles out of the puff pastry that cover the top of the pie
STEP NINE: brush with beaten egg (I usually omit this step)
STEP TEN: cook until puffed and golden brown, 20 - 25 minutes
OK Between this recipe and Laura's creme brulee, I am definitely getting ramekins!
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