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Drunken Chicken Pot Pies with Rosemary and Sweet Potato
SWEET PEAS AND SAFFRON17Ingredients
75Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1/2 Tbsp. fresh rosemary (chopped)
- 1 cup white wine ({I used Sauvignon Blanc})
- 2 stalks celery (sliced)
- 2 carrots (peeled and sliced)
- 6 cups sweet potatoes ({1 large, 700g}, peeled and diced into ½ inch cubes)
- 6 Tbsp. all-purpose flour
- 3 cups chicken stock
- 1 cup stock
- 1 bouillon cube
- 1/2 tsp. kosher salt
- 20 pepper (grinds or so of, {to taste})
- 3 cups rotisserie chicken (skin removed and chopped into 1 inch cubes)
- 1 pkg. puff pastry (thawed {2 sheets})
- 1 egg (lightly beaten)
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