Smoked Chicken Pot Pie with Sweet Potato Crust
Prep Time:
N/A
Cook Time:
N/A
Description
From the Food Network’s “Throw down with Bobby Flay”
Ingredients
- Sweet Potato Crust: 1 pound all-purpose flour,
- 1 tablespoon salt,
- 1 teaspoon 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 tablespoon water, for egg wash,
- Filling: 4 tablespoons unsalted butter,
- 1 medium Spanish onion, finely diced,
- 3 cloves garlic, finely chopped,
- 4 tablespoons all-purpose flour,
- 4 to 5 cups whole milk, heated,
- 3/4 pound 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 pounds) meat shredded, bones discarded, Salt and freshly ground black pepper,
- 1/4 cup coarsely chopped flat-leaf parsley
Cooking Instructions
- 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.
