Thursday, January 28, 2010

Sweet Potato Chipotle Pot Pie

Continuing our sweet potato month is my sweet potato chipotle pot pie. These are a great twist on traditional pot pies, a little sweet, a little spicy and delightful! This recipe makes two individual pot pies

1/2 medium onion
1 apple (peel and cubed)
1 cup steamed cauliflower
1/3 cup frozen peas
2 carrots
1 zucchini
1/2 cup chicken broth
1/2 cup milk (almond or soy)
1 tablespoon corn starch
2 teaspoons of chipotle powder
2 teaspoons of garlic
1 teaspoon of sage
6 ounces of cooked chopped chicken

1/2 large sweet potato
2 tablespoons corn starch
3 tablespoons corn meal
1 tablespoon egg beaters
1 teaspoon nutmeg
1 teaspoon stevia

Slice carrotts, place carrots, cauliflower, and peas into a pot and begin to steam. Once carrotts become soft place vegetables into large pan with chopped onion, chicken, zucchini, apple and chicken broth. Bring broth to a boil and add milk, stir and bring to a boil. When mixture begins to boil add corn starch and seasonings. Simmer for a few minutes while mixture thickens. Turn heat off and begin on crust

Peel sweet potato and slice. Place slices on cookie sheets and bake at 350 until soft (about 15 minutes). Mash sweet potato pieces in a bowl, add corn starch, corn meal and egg. Mix until smooth but thick, then add nutmeg and stevia.

Place vegetable mixture into two oven safe ramekins until almost full. Take crust mixture and spoon several teaspoons on a cutting board and flatten and shape with a fork, with a spatula pick up the shaped crust and place on top of ramekins (that are full of vegetable mixture). Seal off the vegetable mix with crust and slit the top of the crust to let air out while it cooks. Bake at 350 for 20-30 minutes, when crust begins to turn brown. Let cool for 10-20 minutes before eating.