Chicken and Sweet Potato Pot Pie

Yield: 4 Servings

Recipe courtesy Mel LaFleur, corporate chef of One Horn Group (Below Deck Tavern, The Libertine Public House, The Unicorn Pub).

“This is a great spin on a classic pot pie, and really encompasses all the great flavours of fall,” says the chef.


2 puff pastry sheets (store bought are great, look for them in the freezer section)

2/3 cup unsalted butter

2/3 cup all purpose flour

2 chicken breasts or 4 chicken thighs, cubed

½ white onion, diced

2 cloves garlic, minced

2 ribs celery, diced

1 cup sweet potato, peeled and diced

1 Tbs fresh sage, chopped

½ Tbs fresh thyme, chopped

2 tsp Kosher salt

2 tsp black pepper

½ cup double cream Brie, diced, rind can be left on

3 cups (720 mL) reduced sodium chicken stock, homemade or purchased.

1 Egg


  1. Preheat oven to 375º F. Prepare all ingredients and vegetables.
  2. Take the puff pastry sheets out of the freezer and lay them flat on the counter to thaw. Use the top of the bowl that you are using to cook the pot pies in as a stencil for the size of the puff pastry you wish to cut out. Once cut out, set aside.
  3. In a medium pot, heat he butter over medium high heat. Cook the chicken breasts or thighs in the butter on all sides to brown a little, then remove and set aside on a plate.
  4. In the same butter, add the onion, garlic and celery and sauté for 2-3 minutes. Sprinkle the flour into the mixture, and incorporate well until a paste is formed. This is called a roux, and will act as the thickener for your filling. Slowly add in the chicken stock while continuously stirring. Mix well until smooth.
  5. Add chicken back in, followed by the sweet potato. Simmer over low heat for 15 minutes, stirring every few minutes until potatoes are tender. If filling is too thick, add a splash of water.
  6. Season with salt, pepper and fresh herbs, then add the Brie and remove from heat.
  7. Divide the mixture into the oven-safe bowls. Fill them almost to the top.
  8. Whisk the egg and run the egg wash around the top of the bowl to seal the puff pastry to the top.
  9. Lay the pastry over top of the bowl, and press the sides down. Brush remaining egg wash over the top of the pastry to create a shiny finish.
  10. Poke a few small holes through the pastry, then place the pies on a baking sheet, and cook in the oven for 12-15 minutes, or until the pastry is golden brown.

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