Cake, Batter, and Bowl

Jerk Chicken and Sweet Potato Pot Pies

Main Dishes

I’m sort of in denial that it’s somehow already November, but the bright side is that peppermint mochas and gingerbread lattes are back, and I’m finally getting some use out of all my cute boots. Plus, now that there’s a bit of a chill in the air, I’ve been brainstorming up some ideas for comfort food! Soup and mac & cheese always top my list, but chicken pot pie also warms me up, especially when it’s topped with puff pastry.

For my version, I made individual servings with my cute little French onion soup bowls again, but any small oven-safe dishes would work well. I couldn’t resist topping them with the aforementioned puff pastry, and I decided to give them a bit of Caribbean twist. I spiced the filling with jerk seasoning and added roasted sweet potatoes and plantains in with the chicken. Ahh, plantains just make me happy, and I really loved this flavor combo. It’s a cold weather comfort dish with some island flare, ironic perhaps, but very tasty!

Jerk Chicken and Sweet Potato Pot Pies
Printable Recipe

Ingredients:
2 pounds sweet potatoes, peeled and cut into bite-sized pieces
3 tablespoons olive oil, divided
2 medium yellow plantains with brown-black spots, peeled and cut into bite-sized pieces
4 boneless, skinless, chicken breasts, cut into bite-sized pieces
1 yellow onion, chopped
2 garlic cloves, minced
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups milk (I used 2%)
1 cup low-sodium chicken broth
1 1/2 tablespoons jerk seasoning
1 1/2 teaspoons salt
1 box puff pastry sheets, thawed
1 large egg
1 tablespoon water

Directions:
Heat oven to 400˚F. Place sweet potato pieces on a large cookie sheet and drizzle with 2 tablespoons olive oil. Mix until evenly coated with oil and roast at 400˚F for 15 minutes. Add plantains to the cookie sheet, mix well, and roast for an additional 10 minutes at 400˚F or until sweet potatoes and plantains are tender; place roasted veggies in a large bowl.

Heat remaining 1 tablespoon olive oil over medium heat in a large nonstick skillet and add chicken pieces. Sauté for 5 to 7 minutes or until chicken is cooked through and no longer pink in the center. Remove chicken from heat and place in the bowl with the sweet potatoes and plantains. Add chopped onions to the skillet and sauté for 5 to 7 minutes or until tender; add garlic and sauté 1 additional minute. Add onions to the bowl with the veggies and chicken and mix well.

Melt butter in a large saucepan over medium heat. Whisk in flour until smooth and cook one more minute or until mixture starts to brown. Whisk in milk, chicken broth, jerk seasoning, and salt and simmer for 5 minutes or until thickened. Place in the bowl with the chicken and veggies and stir until well combined. Evenly distribute filling into 6 mini oven-safe pot pie serving dishes. Place dishes on a large cookie sheet.

Roll out puff pastry and cut to fit over the 6 dishes (I used 3/4 of the package). Place cut puff pastry on top of the dishes. Whisk egg and water together in a small bowl; brush egg wash evenly over the puff pastry and poke a few holes in the top of each puff pastry. Bake at 400˚F for 15 minutes or until crust is golden brown. Makes 6 servings.

Nutrition: 707 calories, 30.2g fat, 5.2g fiber, 46.8g protein per serving
Cost: $2.40 per serving

Walnut Chicken Strips with Rosemary Cider Sauce

I was a really picky eater growing up, like sort of embarrassingly picky looking back...but I was always up for chicken strips or nuggets. In fact, even if they weren’t on the menu, I’d do my best to find a way to order them. At Chinese restaurants, for example, I...

Roasted Potatoes and Sausages with Green Beans and Mushrooms

I must have been a super good girl this year, because Santa already brought my present! Isn't it pretty? Apolinaras insisted I open my gift early so I could figure out how to use it before we visit the Grand Canyon over the holidays. He’s just the best! We don't know...

Pesto Goat Cheese Pizza

When it comes to pizza, I’m a crust girl. It can make or break a pie for me and I will often scavenge up extra pieces of crust from my crazy family members who are somehow not all about the carbs. The very first thing I made with my sourdough starter was this...

Moroccan Spiced Chicken

I’ve gotten in a little summer routine in the kitchen lately. We can’t get enough zucchini and yellow squash and every Sunday I end up sautéing a bunch of the veggies (7 yesterday!) in my huge wok to enjoy alongside some chicken and carby side dish of some kind....

Roasted Butternut Squash and Spinach Penne Pasta

I’ve been looking forward to this week for awhile now, because I get to see my good friend Susie not once, but twice, in two different cities! Susie is one of my best friends from college. We initially bonded as partners in organic chemistry lab, where we amused...

Salmon over Coconut Broth with Baby Bok Choy, Snow Peas, and Mushrooms

I have to admit that even though I consider myself a “foodie,” sometimes hearing about the local/organic food debate tires me out. Ideally, we’d all get all our food from farmers in our state who use no pesticides, right? But it’s not really economical for most people...

Spring Goat Cheese Risotto

What’s one to do with leftover goat cheese and asparagus? Why make a goat cheese risotto with spring veggies, of course! Risotto has been a little controversial on Top Chef lately. Apparently, it’s supposed to spread on the plate and be a certain consistency to be...

Eggplant and Orzo Stuffed Red Peppers

Whenever I ask Apolinaras where he’d like to go out to dinner, he inevitability suggests his favorite BBQ place in Boston, Blue Ribbon. I have to admit that I’m a pretty big fan too, and actually just writing this post is making me crave some pulled pork and burnt...