Tuesday, September 18, 2012
Chicken Pot Pie Casserole With Sweet Potato & Apple
This is another divine dinner from Cuisine At Home. It's a wonderful, warm, comfort food, full of fall flavor. It's not your traditional Chicken Pot Pie, I like to think of it as a little more 'grown-up', but my kids really liked it too.
1 pkg frozen puff pastry, thawed (2 sheets)
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 tbs minced garlic
1/2 cup heavy cream
1/3 cup all purpose flour
2 tsp curry powder
1/4 tsp ground cinnamon
3 cups diced rotisserie chicken
1 granny smith apple, peeled and diced
1/2 cup frozen green peas
1/4 cup minced fresh cilantro
2 tbs fresh lime juice
salt and pepper to taste
For the crust, cut pastry sheets into 1 inch wide strips. On a parchment lined baking sheet, weave strips into a lattice pattern; freeze while preparing filling. (Roll out one of the sheets of pastry just a little so it is the length of your 9x13 pan)
Preheat oven to 350. Lightly coat a 9x13 inch baking dish with nonstick spray
For the filling, heat 2 1/2 cups broth, sweet and russet potatoes, onion, celery, and garlic in a large skillet over medium-high. cook until vegetables are slightly soft, about 8 minutes.
Whisk together remaining 3/4 cup broth, cream, flour, curry powder, and cinnamon. Pour mixture into vegetable mixture. Cook and stir until thick and bubbly. Add chicken, apple, peas, cilantro, and lime juice. Season with salt and pepper. Pour filling into prepared baking dish.
Bake the crust and casserole separately, yet at the same time, so the pastry is crisp when you lay it on the pie. In about 25-30 minutes your filling should be bubbling, and your pastry should be golden. Transfer on top of the casserole.
Thanks for stopping by, let me know if you try something, and your thoughts. :-)