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Let’s ease into fall with a little root vegetable action shall we? I love sweet potato and well, I love pie. Okay, I’m going to be real with you guys…love is a pretty tame word for how I feel about pies. These mini pies are SO adorable, so easy to make and so perfectly portioned. Perfect as an appetizer, served with a salad for lunch or if you’re feeling fancy…high-tea perhaps? I’m usually a huge snob about making dough from scratch but for some reason, frozen phyllo dough is completely acceptable to me. This recipe is pretty versatile, be creative! You could substitute the chicken with leftover turkey from Thanksgiving. I even made a few without chicken for a friend that’s vegetarian and they turned out great too. Yay, pies!

Chicken and Sweet Potato Phyllo Pies
Chicken and Sweet Potato Phyllo Pies

Chicken and Sweet Potato Phyllo Pies
[Makes 12 pies]

Ingredients:
Crust
9 sheets frozen phyllo dough, thawed

Filling
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 small sweet potato, diced
1/2 cup frozen peas & carrots
1/2 cup low-sodium vegetable stock
10 ounces boneless chicken, diced
Salt to taste
Pepper to taste
1 cup white sauce

White Sauce
2 tbsp butter
1/4 cup all-purpose flour
1 cup milk
Salt to taste
Pepper to taste

Directions:
1. Preheat oven to 375 degrees
2. Heat oil in a large non-stick pan
3. Add onions and garlic, sauté for a few minutes
4. Add sweet potato, cook till almost tender
5. Add peas and carrots, sauté for a few minutes
6. Remove from pan, set aside
7. Season the chicken with salt and pepper to taste
8. In the same pan, sauté the chicken until cooked through
(While chicken is cooking, prepare white sauce)
9. Add vegetables and vegetable stock to de-glaze pan

White Sauce
10. Melt better over medium heat in a heavy-bottomed sauce pan
11. Add flour and salt & pepper, stir for a few minutes
12. Pour in milk slowly, whisking constantly
13. Add more milk if needed, until sauce is smooth and thick
14. Add to chicken and vegetable mixture

Assemble
15. Lightly oil a 12-cup muffin pan
16. Lay 1 sheet phyllo on a work surface and lightly spray or brush with oil
17. Stack the rest of the phyllo sheets on top, spraying each with oil
18. Cut into 4 squares
19. Gently press 1 square of phyllo in each muffin cup
20. Repeat with 2 more squares, off-centering each one to create a star
21. Fill with the chicken & veggie mixture and gently fold over corners
22. Bake for 10-15 minutes or until golden

Enjoy!

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