Chicken Pot Pie W/ Red Wine & Sweet Potatoes

"From Microwave Entertaining. Feel free to skip out on the pate brisse as its its own recipe in itself and just eat as a stew, if you'd like to use a storebought or homemade shell, just bake it as per directions beforehand fill it right before serving."
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  • In 4-quart casserole dish combine butter, oil and garlic.
  • Cover with plastic wrap leaving one end turned back and cook on high for 1 1/2-2 minutes on high or until butter is melted.
  • Stir in flour.
  • Add wine and stir.
  • Cover and cook again 2-3 minutes to boil and thicken.
  • Stir in sweet potatoes and onions.
  • Cover again and cook on high 12-14 minutes; stirring after 6; until potatoes are tender.
  • Stir in remaining ingredients and cook covered on high for 20-22 minutes; stirring after 10; or until chicken is cooked through and tender.
  • Let stand covered 10 minutes.
  • To serve: spoon into 6 ramekins or soup plates (or premade pie shell) and (optional) place 2 pate brisee cutouts on top of each.

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  1. This recipe was incredible. I followed it closely, but used pre-made pie crust instead. This is a keeper and the only chicken pot pie I am interested in making for a long time. Thank you!!!


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