Description
This festive Jack-o’-Lantern Chicken and Sweet Potato Potpies recipe combines tender chicken, sweet potatoes, and a flavorful sauce, all baked under a flaky puff pastry crust cut into charming pumpkin shapes. Perfect for Halloween gatherings, these individual potpies are both visually fun and deliciously comforting.
Ingredients
Scale
For the Filling
- 2 Tbsp. olive oil
- 1 lb. sweet potatoes (about 2), peeled and diced
- 1 large onion, chopped
- Kosher salt and pepper, to taste (about 1/2 tsp salt and 1/4 tsp pepper)
- 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
For the Topping
- 2 sheets frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
Instructions
- Prepare Oven and Ramekins: Preheat your oven to 375°F (190°C). Lightly oil eight 6-ounce ramekins (approximately 3 1/2 inches in diameter) to prevent sticking.
- Cook the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced sweet potatoes, chopped onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the sweet potatoes are tender, about 10 to 12 minutes.
- Create the Sauce and Combine Filling: Stir in 1/4 cup all-purpose flour and cook for 1 minute to remove the raw flour taste. Gradually add 1/2 cup dry white wine, stirring constantly, then slowly pour in 2 cups of low-sodium chicken broth. Bring the mixture to a boil to thicken. Remove from heat and stir in the shredded rotisserie chicken, chopped parsley, and 1 teaspoon nutmeg. Mix thoroughly.
- Fill the Ramekins: Divide the chicken and sweet potato mixture evenly among the prepared ramekins, filling each about three-quarters full. Place ramekins on a rimmed baking sheet to catch any spills during baking.
- Cut Puff Pastry Toppings: Using a 3 3/4-inch pumpkin-shaped cookie cutter, cut out pumpkin shapes from the thawed puff pastry sheets. Use a 3/4-inch triangle cookie cutter to carve out jack-o’-lantern facial features on each pumpkin shape.
- Assemble and Bake: Place one jack-o’-lantern puff pastry top over each filled ramekin. Brush the pastry tops with the beaten egg to achieve a golden brown finish. Bake in the preheated oven for 20 to 25 minutes, or until the puff pastry is fully puffed and golden brown.
- Serve: Allow potpies to cool slightly before serving to enjoy the warm, comforting filling and flaky pastry crust.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the rotisserie chicken.
- Make sure the puff pastry is properly thawed before cutting and assembling to prevent tearing.
- Use fresh herbs when possible for best flavor.
- Ramekins should be placed on a baking sheet to prevent spills in the oven.
- Leftovers can be refrigerated and reheated gently to preserve pastry texture.
Nutrition
- Serving Size: 1 potpie (1 ramekin)
- Calories: 449
- Sugar: 6g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 75mg
