Sweet Potato Crust
1 pound AP flour
2 sticks unsalted butter, cut into pieces and chilled
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 large egg
½ cup whole milk
1 cup sweet potato puree ( (about 1 large sweet potatoe, roasted, peeled and pureed in food processor)
2 large eggs, beaten with a few tablespoons of cold water (for egg wash)
1. Stir together the flour, salt and pepper in a large bowl. Cut in the butter. Stir together the egg, milk and potato puree in a bowl, add the mixture to the flour and gently mix with a rubber spatula until just combined. Transfer to a lightly floured surface and lightly knead the dough until it just comes together. Form into a circle and flatten slightly. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour.
2. Divide the dough in half and roll each half out on a lightly floured surface to 1/8-inch thickness. Invert individual bowls on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal and brush the tops with the egg wash and season with salt and pepper. Make a small slit in the center of the dough using a paring knife.
3. Bake the pies on baking sheets (or serve family style bake in a 10-inch casserole dish until the crust is golden brown and the filling is bubbly.) 15-18 minutes for individual about 25 -30 minutes for family style. Remove from the oven and let sit for 5 minutes before eating.
Smoked Chicken Pot Pie With Sweet Potato Crust was originally published on blackdoctor.org
