Bobby Flays Smoked Chicken Pot Pie with Sweet Potato Crust Recipe

Name: Bobby Flays Smoked Chicken Pot Pie with Sweet Potato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound (3 3/4 cups) all-purpose flour, plus more for rolling; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup (2 sticks) unsalted butter, cut into pieces, cold; 1 large egg; 1/2 cup whole milk; 1 cup sweet potato puree (from 1 large sweet potato, roasted, peeled, and pureed in a food processor); 4 tablespoons (1/2 stick) unsalted butter; 1 medium Spanish onion, finely diced; 3 cloves garlic, finely chopped; 1/4 cup all-purpose flour; 4 cups whole milk, or more if needed, hot; 12 ounces cremini mushrooms, quartered and sauteed until golden brown; 2 turnips, peeled, cut into medium dice, blanched, and drained; 2 carrots, peeled, cut into matchsticks, blanched and drained; 1/2 cup frozen red pearl onions, blanched and drained; 1/2 cup frozen white pearl onions, blanched and drained; 1 cup frozen peas, blanched and drained; 1 roasted (3-pound) chicken (see Note), shredded; 2 teaspoons pureed chipotle in adobo, or 2 teaspoons smoked sweet Spanish paprika (see Note); Kosher salt and freshly ground black pepper; 1/4 cup coarsely chopped fresh flat-leaf parsley leaves; 2 large eggs, beaten with a few tablespoons cold water, for an egg wash

Servings: persons

1 pound (3 3/4 cups) all-purpose flour, plus more for rolling
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (2 sticks) unsalted butter, cut into pieces, cold
1 large egg
1/2 cup whole milk
1 cup sweet potato puree (from 1 large sweet potato, roasted, peeled, and pureed in a food processor)
4 tablespoons (1/2 stick) unsalted butter
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups whole milk, or more if needed, hot
12 ounces cremini mushrooms, quartered and sauteed until golden brown
2 turnips, peeled, cut into medium dice, blanched, and drained
2 carrots, peeled, cut into matchsticks, blanched and drained
1/2 cup frozen red pearl onions, blanched and drained
1/2 cup frozen white pearl onions, blanched and drained
1 cup frozen peas, blanched and drained
1 roasted (3-pound) chicken (see Note), shredded
2 teaspoons pureed chipotle in adobo, or 2 teaspoons smoked sweet Spanish paprika (see Note)
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley leaves
2 large eggs, beaten with a few tablespoons cold water, for an egg wash

1
To make the crust, stir the flour, salt, and pepper together in a large bowl.
2
Cut in the butter until the mixture resembles coarse meal.
3
Stir the egg, milk, and sweet potato puree together in a bowl.
4
Add the mixture to the flour, and gently mix with a rubber spatula until just combined.
5
Transfer the mixture to a lightly floured surface, and lightly knead until the dough just comes together.
6
Form into a round and flatten it slightly.
7
Wrap in plastic wrap and refrigerate until chilled, at least 1 hour and up to 24 hours.
8
Preheat the oven to 375F.
9
To make the filling, melt the butter in a medium saucepan over high heat.
10
Add the onion and cook until soft, 5 minutes.
11
Add the garlic and cook for 1 minute.
12
Add the flour and cook, stirring occasionally, until deep golden brown.
13
Slowly whisk in the hot milk and cook until thickened.
14
Reduce the heat and cook for 5 minutes, whisking occasionally.
15
If the mixture is too thick, thin it with a little extra milk.
16
Add the mushrooms, turnips, carrots, onions, peas, chicken, and chipotle, if using, to the sauce and fold gently to combine.
17
Season the filling with salt and pepper, and stir in the parsley.
18
Divide the dough in half, and roll each half out on a lightly floured surface until 1/8 inch thick.
19
Invert individual heatproof bowls on the pastry sheet, and using a sharp knife, cut circles around the outside of the bowls that are slightly larger than the bowls.
20
Fill the bowls three-quarters full with the chicken filling, making sure each serving has a nice amount of chicken, vegetables, and broth.
21
Carefully cap each bowl with a pastry round, pressing the dough around the rim to form a seal.
22
Brush the tops with the egg wash and season with salt and pepper.
23
Use a paring knife to make a small slit in the center of the dough.
24
(Alternatively, roll one large crust and use it to top a family-style pot pie in a 10-inch baking dish.)
25
Place the bowls on baking sheets, and bake until the crust is golden brown and the filling is bubbly, 15 to 18 minutes for individual pies and 25 to 30 minutes for one large pot pie.
26
Remove from the oven and let sit for 5 minutes before serving.

1451

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 pound (3 3/4 cups) all-purpose flour, plus more for rolling, 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1 cup (2 sticks) unsalted butter, cut into pieces, cold, and more.

Yes, Bobby Flays Smoked Chicken Pot Pie with Sweet Potato Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bobby Flays Smoked Chicken Pot Pie with Sweet Potato Crust

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