Chicken & Sweet Potato Pot Pie

This Chicken Pot Pie includes everything you love in a traditional pot pie, plus the flavors of autumn like sweet potatoes and apples.  Use a pre-cooked rotisserie chicken and this comes together very quickly.

For the Crust:

• 1 pkg. frozen puff pastry, thawed (1 sheet)

For the Filling:

• 3-1/4 cups low-sodium chicken broth, divided
• 2 cups peeled, diced sweet potato
• 1-1/2 cups peeled, diced russet potato
• 1 cup diced onion
• 1 cup diced celery
• 1 Tbsp. minced garlic

Whisk:

• 1/2 cup heavy cream (or Half & Half)
• 1/3 cup all-purpose flour
• 3 cups diced rotisserie chicken
• 1 tsp. fresh thyme leaves
• 1 Granny Smith apple, peeled and diced
• 1/2 cup frozen peas
• Salt and pepper to taste
• 2 Tbsp. unsalted butter

Cut pastry sheet into 1-inch wide strips.  On a baking sheet, weave strips into a lattice pattern to fit the size of your baking dish.  Refrigerate while preparing filling.

Preheat oven to 350 degrees F.  Lightly coat a 9 x 13 inch baking dish with nonstick spray.

For the filling, heat 2-1/2 cups broth, sweet potatoes and russet potatoes, onion, celery, and garlic in a large skillet over medium-high heat; cook until vegetables are slightly soft, about 8 minutes.

Whisk together remaining 3/4 cup broth, cream, and flour.  Pour slurry into vegetable mixture; cook and stir until thick and bubbly.  Add chicken, apple and peas and season with salt and pepper.  Pour into prepared baking dish and dot with 2 Tbsp. unsalted butter.

Bake filling and crust separately until filling is bubbly and crust is golden brown, 25-30 minutes.  Place crust on top of pie before serving.

~Adapted from Cuisine at Home